Il Sole 24 Ore, Italy’s leading economic newspaper, recently interviewed FEASTS partner Bruno Cell for the article “Cultured meat: research studies how to combine science and taste”.
Posted on 26 Jun 2024
The author, Alexis Paparo, focuses on a group of Italian professors who are forming a consortium to facilitate cellular agriculture research in Italy, making significant strides at prominent universities.
In the private sector, Bruno Cell, the only Italian company active in this field, has made notable progress in the science of cultured meat. Stefano Lattanzi, the co-founder, told Il Sole 24 Ore about the company’s patent for inducing cell differentiation through temperature and about Bruno Cell’s partnership in the FEASTS consortium, where it leads a task focused on developing chicken and pork cell lines.
Italian research into cultured meat is pioneering progress in bioreactor technology and cellular biology, with collaborative efforts spanning multiple universities and industries. According to the article, despite challenges, the potential for cultivated meat to become a hallmark of Italian innovation remains high.
