Imagine extraordinarily delicious, nutritious meat, affordable for everyone, with a lighter footprint on the planet and no slaughter. That’s the future cultivated meat is working toward: growing real meat directly from animal cells.

I’m Andrew, cofounder of Livestock Labs. We engineer the animal cell lines that cultivated meat producers use, with a focus on traits that could improve production efficiency and meat quality.

We lean into genetic engineering because we believe better cells can help make that future possible.

Today, we’re taking our Wefunder campaign public and launching a video series exploring what cultivated meat could unlock, the challenges ahead, and how our work fits in.

This is our launch video. We’re using a mix of real footage and AI-generated visuals, with new videos coming every few days.

Follow along, share with a friend, and let us know what you think. Whether you invest or simply help spread the word, we appreciate your support.

Join our campaign: https://livestocklabs.s.gy/a-rd-v01
Meet Livestock Labs: https://www.livestock-labs.com

Hi r/foodtech. Food recall data in the U.S. is public, but it's scattered. The FDA and USDA FSIS publish in different formats, and the product text is written for regulators, not shoppers. I built ReCall to fix that: https://recall-food.vercel.app

What people can do:

- Search FDA and USDA FSIS recalls in one place by product, brand, reason, or UPC, including scanning a barcode with the phone camera

- See severity in plain terms (Serious / Moderate / Low risk) next to the official Class I/II/III

- Watch a product, brand, or company and get new matching recalls flagged on the home page

How it's built, for anyone curious:

- Daily ingestion from openFDA and the USDA FSIS API, with every raw response archived to S3 before anything is changed

- SQS between ingestion and normalization, with each agency's format mapped into one shared recall model

- DynamoDB + FastAPI on AWS Lambda, all managed with Terraform

- Next.js frontend on Vercel

- A fun obstacle: USDA's firewall blocks automated requests, so USDA data is imported by hand for now

Where I'm unsure what to build next:

1. Email alerts for watched products and allergens. There's a signup on the site to gauge interest.

2. Retailer or grocery-list integrations, so people find out about recalls on things they actually bought

3. Better parsing of messy lot codes and UPCs from agency text

If you work in food tech, I'd love to know which of these matters most, or what I'm missing. It's a free personal project, not affiliated with the FDA or USDA.

Hi everyone!
Are you a food business owner, food manufacturer, central kitchen operator, or food startup looking for support with food safety, quality assurance, or regulatory compliance?
I offer freelance Food Safety, QA/QC, and Regulatory Compliance services to help food businesses establish, improve, and maintain their food safety and quality management systems.
🧪 Services I Can Provide:
Food Safety Systems: HACCP plan development, review, and implementation.

Quality Management Systems: FSSC 22000, ISO 22000, GMP, and related documentation support.

Audit Preparation: Internal audit support, audit checklists, gap assessments, and corrective action follow-up.

Documentation: SOPs, SSOPs, work instructions, quality manuals, and food safety records.

Regulatory Compliance: Support with applicable food regulations, licensing documentation, and compliance requirements, depending on your country and business activities.

CAPA & Root Cause Analysis: Assistance with non-conformities, customer complaints, deviations, and corrective and preventive actions.

QA/QC Support: Quality control procedures, inspection records, product specifications, and continuous improvement.

💻 Engagement Options
Remote freelance projects

Part-time or ongoing consultancy

One-time documentation and HACCP projects

Audit preparation and food safety system reviews

I am open to discussing project scope, timelines, and budget based on your business needs.
If you need help improving your food safety system or preparing your business for an audit, feel free to send me a DM with your business type, location, and requirements.
Thank you! I look forward to connecting with food businesses that value food safety and quality.

Hi everyone,
I’m Abdullah, Founder of SKAI, a food-safety technology startup based in Abu Dhabi.
We’re conducting research with Food Safety, EHS, Quality, and F&B decision-makers to better understand how commercial kitchens evaluate and approve new food-safety systems.
We’re particularly interested in audit requirements, operational challenges, pilot approval criteria, and purchasing decisions.
If you have direct experience in these areas, I’d appreciate your professional input through our questionnaire.
Questionnaire: https://docs.google.com/forms/d/e/1FAIpQLSd9cxRr5goPxN3FosL-MdqLM6Z8m3rxxlijbMhVmpwZ0XJnvw/viewform?usp=header
This is for research and validation, not a product sales pitch.
Thank you for your time.

I am recruiting a PhD student in Food Mechanical Engineering at Mississippi State University. The position will focus on research in production automation design for agricultural applications. 

Interested candidates are welcome to send their CV and representative work to me at wl579@msstate.edu. Thanks

For context, I eat out a lot (second pic is some of my saved places) and have always felt there should be a way to check up on a place’s hygiene and food safety before I eat there. With the food safety inspections getting a lot more active lately, it was finally possible to set this up.

Here is the site: https://aftertaste.city

I’m exploring a food product idea and want some honest advice on if this is something that could be done, as I’m someone who comes from a non food science background.

I’ve seen a lot online about lupin beans and the super food benefits they have with their high protein and antioxidant benefits.

The idea is to develop high-protein crisps/chips made primarily from lupin, potentially using Lupinus mutabilis (chocho), which is commonly eaten in Ecuador.

I’ve been reading this 2025 review on lupin palatability:
https://pmc.ncbi.nlm.nih.gov/articles/PMC12418161/

The main challenges are: the bitterness from quinolizidine alkaloids, beany green or grassy aromas potentially associated with lipoxygenase activity and getting a genuinely crunchy texture while maintaining a high protein content.

My main questions to get around these challenges are the raw ingredients, would you start with debittered whole lupin flour, lupin protein concentrate/isolate, or some other form?

Would L. mutabilis be a suitable starting point, or would another lupin species be easier to work with?

What processing methods would you look at first to reduce bitterness and beany/grassy flavours? Is heat treatment a sensible option?

What ingredients would you blend with it to get that crisp texture and high protein.

I realise this might be quite an ambitious idea, and I’m still very much at the research stage.

Any advice or knowledge would be appreciated.

;)

Hi Everyone,

I will be graduating from Foods and nutrition on next year from a canadian university. I did internship in a ISO 3000 accredited lab during last 2 summer. What are some of the ways that I can work from now on to get a job ASAP and how to look for jobs? Any leads are highly appreciated. Thanks!!