Cultivated fat edges closer to UK plates as Mosa Meat files for approval

Hello from your weekly checkpoint for what’s shifting in sustainable protein. Whether it’s cultivated, fermented, or plant-based, the goal remains the same: better food systems, built to last.

We kick off with significant regulatory movement: a cultivated beef fat product is now seeking approval in the UK. If successful, it could mark one of the country’s first steps toward commercial cultivated meat. What does this mean for consumer perception – and will fat lead the way for wider acceptance?

Staying with cultivated meat, there’s a changing of the guard in Europe. A leading voice in the sector has stepped away from two high-profile roles, leaving many to wonder how advocacy for cellular agriculture might evolve in his absence.

On the plant-based front, a new Canadian-led collaboration wants to rethink the humble veggie burger – not just for retail shelves, but for menus around the world. With chefs involved early, could this finally crack the code on mainstream taste appeal?

Meanwhile, one of the biggest names in alt protein investment has just expanded its reach by acquiring a platform known for supporting early-stage foodtech startups. It’s a move that speaks to the growing importance of global deal flow and startup ecosystems.

In other international news, a new agreement will bring a dairy-free milk tech to North America and Oceania. The system combines whole food ingredients and functional fats – but will it resonate with consumers in these already competitive markets?

For those interested in the nutrition narrative, a new report from two well-known organizations offers a data-driven response to the ultra-processed foods debate. If you're trying to communicate the health profile of plant-based products, this one's worth bookmarking.

And finally, in a brand-aligned acquisition, a well-known frozen foods company has been snapped up by a larger player in the plant-based space. It’s a bet on clean-label convenience – but also a signal that the frozen aisle is far from frozen in time.

To stay ahead of the curve in the world of alternative protein production, you can follow us on LinkedIn for daily updates and breaking news and look on our website for loads more developments. In the meantime, we hope you have another amazing week!

🥩 Mosa Meat seeks UK approval to bring cultivated beef fat to market

🚀 Big Idea Ventures acquires Vevolution to expand global agrifoodtech reach

🌍 Canadian-led partnership aims to reinvent the plant-based burger for global menus