NUS Researchers Successfully Produce Cultivated Pork Using Red Sorghum
Researchers at the National University of Singapore (NUS) announced the successful development of cultivated pork using red sorghum. While cultivated chicken is available in some restaurants in the U.S. amid rapid growth in the cultured meat industry, the NUS research team has now applied cell culture technology to pork.

Cultivated meat is attracting attention as an eco-friendly alternative due to its lower land and water use and reduced greenhouse gas emissions compared to conventional meat. However, commonly used proteins like wheat gluten, pea protein, and soy protein may not be suitable for individuals with gluten intolerance or allergies. The researchers used kafirin, a gluten-free and water-insoluble sorghum protein, as the foundation for cultivated pork, resulting in meat with higher protein and saturated fat content, as well as more mono- and polyunsaturated fats.

In addition, the red pigment derived from sorghum gave the cultivated pork a color similar to traditional pork and provided antioxidant properties. The research team emphasized the need for further studies to optimize the nutrient profile and texture of cultivated pork.

South Korea Announces Guidelines for Cultivated Food Product Applications

The Ministry of Food and Drug Safety (MFDS) in South Korea recently announced guidelines for applications related to cultivated food products. These guidelines outline the necessary steps and document preparation for applications, highlighting South Korea's continued effort to establish regulatory pathways for cultivated meat products.

The guidelines review South Korea's regulations on cultivated food products, providing detailed steps in the application process and a checklist of essential documents. The MFDS emphasized that applicants must specify product names as precisely as possible to help consumers fully understand product characteristics and comply with South Korea’s labeling regulations.

Earlier this year, South Korea established a regulatory pathway for cultivated food products as part of its efforts to promote the alternative protein industry. This guideline announcement reinforces South Korea’s commitment to leading the development and regulation of the alternative protein industry.

"UN 지속가능목표, 임팩트 창업으로 이루자" 제네바서 컨퍼런스

유엔 지속가능발전목표(SDGs) 달성을 위한 임팩트 스타트업 창업을 논의하는 국제 컨퍼런스가 스위스 제네바에서 개최됐다.

SDGs가 유엔 2030 어젠다로 채택된 이후, WFUNA는 도시 혁신 창업경진 대회인 '씨티프레너스(Citypreneurs)'와 '글로벌 대학생 임팩트 해커톤을 여는 등 임팩트 창업 생태계의 발전을 위해 다양한 노력을 기울여 왔다. 올해 처음 개최한 이번 컨퍼런스는 그간 육성한 스타트업의 글로벌 진출을 지원하고, 국내외 임팩트 창업 생태계 관계자들이 모여 혁신 동력을 모색하기 위한 자리였다.

씨티프레너스 수상 스타트업 가운데에서는 △인공지능 재난안전 테크 기업 샤픈고트, △세포배양기술 기반 바이오 신소재개발기업 심플플래닛, △IoT 스마트시티 솔루션 기업 소브먼트가 쇼케이스에 올랐다. 이밖에 응급상황 알림 시스템 기업 리누케어, 영상 분석 기반 음식물 관리 솔루션 퀄리티바이이미지가 덴마크 정부 지원으로 컨퍼런스에 참여했다.

"Achieve the UN SDGs Through Impact Entrepreneurship"Conference Held in Geneva
An international conference to discuss impact startups aimed at achieving the United Nations Sustainable Development Goals (SDGs) was held in Geneva, Switzerland.

Since the SDGs were adopted as part of the UN 2030 Agenda, WFUNA has been making various efforts to foster the impact entrepreneurship ecosystem, including hosting the Citypreneurs urban innovation startup competition and the Global Student Impact Hackathon. This conference, held for the first time this year, provided a platform to support the global expansion of the startups that have been nurtured thus far and to bring together stakeholders in the impact entrepreneurship ecosystem to explore innovative opportunities.

Among the award-winning startups from Citypreneurs, the showcase featured △ SharpenGot, an AI disaster safety tech company; △ SimplePlanet, a bio-based new materials company utilizing cell culture technology; and △ Sovement, an IoT smart city solution provider. Additionally, LinuCare, a company with an emergency notification system, and QualityByImage, a food waste management solution based on video analysis, participated in the conference with support from the Danish government.

푸드테크산업 발전시키려면 최우선 과제는?

Millennial Flavor Town of Korea Unveils "Masterpiece" Wagyu Steak at PBWE Europe
Korean food startup Millennial Flavor Town introduced MM Beef, its Wagyu line, at Plant Based World Expo Europe (PBWE) in London, aiming to set a new standard for barbecue using fermentation and plant-based ingredients.

This line includes two products: a Wagyu steak characterized by marbling and a shredded beef product with soy sauce and truffle flavor. Developed by co-founder and food technology expert Chef Bakrin Ahn and his team, these products achieve a rich umami and beef-like texture using traditional Korean fermentation and patented techniques. Key ingredients include soy, mushrooms, rice koji, coconut and olive oil, and beet powder, providing ample protein and essential amino acids through fermentation.

Millennial Flavor Town recently won $6,000 at the 5th Korea-ASEAN SDG Business Model Competition for its eco-friendly meat alternative. Initially, the startup opened a vegan restaurant in Seocho-gu, showcasing Korean vegan cuisine and using this experience to develop products infused with flavor and philosophy.