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Jim Mellon discusses investments, clean meat and longevity, among many other intriguing topics.

Jim Mellon believes cultured meat is the only answer to the ever-growing problems of animal agriculture, from zoonotic diseases to animal cruelty. 

Time to ditch the sausages? Eating red and processed meat can increase your risk of heart disease – with each additional 50g boosting the chance by 18 per cent, study warns

Andrea Arnold (‘American Honey’) returns with her first feature-length documentary, chronicling several years in the life of a dairy cow in England.

Israeli startup Future Meat Technologies has opened what it claims is the rst ‘industrial’ cell-cultured meat facility, capable of producing 500 kilos of meat a day (the equivalent of around 5,000 hamburgers), as it gears up for a US launch next year, pending regulatory review. FoodNavigator-USA caught up with founder and chief science ocer Yaakov …

‘Our goal is to make cultured meat affordable for everyone…’ Future Meat Technologies opens facility, gears up for 2022 launch Read More »

Jim Mellon, the billionaire investor-author, has said the food production industry will transform as early as 2030 and that 50 percent of all meat eaten by humans on the planet will either be plant-based or cell ag (cellular agriculture) produced within the next 10 years.

Investor and Author of Moo’s Law: An Investor’s Guide to the New Agrarian Revolution, Jim Mellon, joins me on The Plantbased Business Hour to discuss his vision for the global shifting food supply chain. Tune in to hear this billionaire’s predictions and top investment picks!

We take a look at whether eating meat is bad for you or the environment and how you can make your diet more sustainable.

“Britain prides itself on being a nation of animal lovers,” says The Times. But while we lavish attention on our pets, we allow far too much cruelty to be inflicted on farm animals. Last week’s horrific footage of a farmworker hammering pigs to death is but one of many reported incidents of animal cruelty in …

A nation of animal lovers? Dream on Read More »

Israel’s Future Meat pulls forward timetable for reaching price parity with real poultry

Researchers call for carbon-rich seabed to be left undisturbed

Longevity, biotech, investment, sustainability and ethics: Jim Mellon’s new book, MOO’S LAW, addresses the opportunities and challenges of our need for protein.

David Stevenson caught up with Jim Mellon back in January for a wide-ranging discussion of the whole future food space, with a particular focus on cellular, lab grown meat alternatives.

Jim appeared on the podcast of Michael Wolf, executive editor of The Spoon, to discuss the economics of cultured meat.

When Neil Nugent boarded a plane to San Francisco to test a range of plant-based burgers that “bleed” like the real thing, he was more than a little sceptical.

The FT’s Emiko Terazono reports on agri-tech companies racing to tap public markets.

Candid, concise and personal interviews with successful entrepreneurs and leaders – in the time it takes you to drink a cup of tea.

On 23rd March, Jim Mellon will discuss Moo’s Law with the IEA’s Mark Littlewood. Click here to register!

After his recent interview with Jim Mellon, The Spoon’s Michael Wolf considers the future of cultivated meat.

The agriculture industry’s economic landscape is changing—and fast. Jim Mellon’s new book, Moo’s Law, helps readers understand the quickly evolving investment landscape in cultivated and plant-based proteins. Recently, he sat down with Sentient Media Founder Mikko Jarvenpaa to unpack the alternative protein market, what investors should be doing, what they shouldn’t be doing, and what they …

Jim Mellon interviewed by Sentient Media’s Mikko Jarvenpaa Read More »

Two pals put their time to good use during lockdown. Josh Parker and Ali Brierley came up with a business plan for their vegan food delivery service. They believe their business, called Veg and Vitality, is the island’s first 100% plant based delivery service. I

This is a recording of Master Investor’s live webinar on 4th March about opportunities in alternative proteins.

I liked my patties thin and then I liked them thick. There was the Cheddar period, followed by the Roquefort interregnum. Sesame-seedbuns gave way to English muffins as ketchup traded places with special sauce or even, God help me, guacamole, which really was overkill.But no matter its cradle or condiment, the hamburger was with me …

New York Times: Is the Burger Nearing Extinction? Read More »

While some future food leaders like Pat Brown don’t believe the economics of cultured meat make sense, longtime investor and entrepreneur Jim Mellon thinks exactly the opposite. In fact, Mellon thinks that in the future, cultured meat will be more affordable than both factory farmed and the plant-based alternatives. “The price of plant-based foods has been coming …

The Spoon interviews Jim Mellon Read More »

For Aubrey de Grey, the best known longevity thought leader and chief science officer of the Silicon Valley-based SENS Research Foundation, Covid-19 has made the case clear: we must make elderly people in our populations more resilient. “It is completely unarguable that ageing is bad for you,” says Mr de Grey, a self-proclaimed provocateur and …

Jim Mellon & Juvenescence featured in fDi Intelligence article on longevity Read More »

People in developed countries often took food security for granted over the years but that changed dramatically last spring when Covid-19 led to a wave of panic buying that left supermarket shelves empty. More often associated with poorer countries, strained supply chains and shortages of key food items became a harsh reality all over the …

Forbes: The Global State Of Food Security Read More »

After the wholesale price of food first saw a slump during the coronavirus pandemic, the global FAO Food Price Index showed a steep increase since the fall. Most recently, food around the world was 13.3 percent pricier than the 2014-2016 average, on which the index baseline of 100 points is calculated. The January figure is the highest …

Statista: Global Food Prices on the Uptick Read More »