Gayathri Kallukaran is a Junior Journalist with Eastern Eye. She has a Master’s degree in Journalism and Mass Communication from St. Paul’s College, Bengaluru, and brings over five years of experience in content creation, including two years in digital journalism. She covers stories across culture, lifestyle, travel, health, and technology, with a creative yet fact-driven approach to reporting. Known for her sensitivity towards human interest narratives, Gayathri’s storytelling often aims to inform, inspire, and empower. Her journey began as a layout designer and reporter for her college’s daily newsletter, where she also contributed short films and editorial features. Since then, she has worked with platforms like FWD Media, Pepper Content, and Petrons.com, where several of her interviews and features have gained spotlight recognition. Fluent in English, Malayalam, Tamil, and Hindi, she writes in English and Malayalam, continuing to explore inclusive, people-focused storytelling in the digital space.
In a world where technology is reshaping every aspect of our lives, it’s no surprise that the food on our plates is next in line for a revolution. Lab-grown meat, dairy, and even sugar could be available for human consumption in the UK within the next two years, according to the Food Standards Agency (FSA). This development marks a significant milestone in the journey towards sustainable and innovative food production. But as the UK prepares to embrace this futuristic fare, questions about safety, ethics, and environmental impact loom large.
What is lab-grown food?
Lab-grown food, also known as cultivated or cell-based food, is produced by cultivating animal or plant cells in controlled environments. For example, meat is grown from animal cells in bioreactors, while sugar alternatives can be created by modifying yeast or other microorganisms. These products are designed to replicate the taste, texture, and nutritional profile of traditional foods but without the need for large-scale farming or animal slaughter.
The science behind this innovation is groundbreaking. Companies like Ivy Farm Technologies in Oxford are already producing lab-grown steaks using cells from Wagyu and Aberdeen Angus cows. Meanwhile, Dr. Alicia Graham, a researcher at Imperial College London, has developed a sugar alternative by introducing a gene from a berry into yeast, creating a sweetener that doesn’t contribute to weight gain.
Why the rush to market?
The UK is a global leader in the science of lab-grown food, but its regulatory framework has lagged behind other countries. Singapore became the first nation to approve cell-cultivated meat for human consumption in 2020, followed by the US in 2023 and Israel in 2024. In contrast, UK companies have faced a slower and more cumbersome approval process, leaving them at a competitive disadvantage.
The FSA is now working to fast-track the approval process, aiming to complete safety assessments for two lab-grown products within two years. This initiative is part of a broader effort to align regulations with the needs of innovation, reducing bureaucracy and duplication. According to Prof. Robin May, the FSA’s chief scientist, the goal is to ensure consumer safety while fostering a thriving industry.
“We are working closely with companies and academic groups to design a regulatory structure that supports innovation but prioritises safety above all else,” Prof. May told BBC News.
The promise of lab-grown food
Proponents of lab-grown food argue that it offers a sustainable solution to some of the most pressing challenges of our time. Traditional livestock farming is a major contributor to greenhouse gas emissions, deforestation, and water pollution. Lab-grown alternatives require significantly fewer resources and produce far less waste.
Moreover, these products could address health concerns associated with conventional diets. For instance, Dr. Graham’s sugar alternative could provide a healthier option for fizzy drinks and other sweet treats, while lab-grown meat could be engineered to reduce saturated fats and increase beneficial nutrients.
The economic potential is also significant. The UK government sees lab-grown food as a key driver of job creation and economic growth, particularly in the wake of Brexit and the COVID-19 pandemic. By supporting this emerging industry, the UK could position itself as a global hub for food innovation.
Concerns and criticisms
Despite the promise, lab-grown food is not without its critics. Some argue that the involvement of companies in shaping regulations represents a conflict of interest. Pat Thomas, director of the campaign group Beyond GM, warns that deregulation could compromise safety and transparency.
“These companies stand to benefit the most from looser regulations,” she said. “If this were any other type of food product, we would be outraged by the lack of oversight.”
Others question the environmental benefits of lab-grown food. While it may reduce the need for livestock farming, the energy-intensive nature of cell cultivation could offset some of the gains. Additionally, lab-grown foods are classified as ultra-processed, a category increasingly linked to health issues such as obesity and heart disease.
“We are in an era where we are trying to reduce ultra-processed foods in our diets,” Thomas added. “These products have never been part of the human diet before, and we don’t yet know the long-term effects.”
What’s next for the UK?
The FSA’s efforts to streamline the approval process are a step in the right direction, but challenges remain. Companies like Ivy Farm Technologies and MadeSweetly are eager to bring their products to market, but they face a lengthy and uncertain path to regulatory approval.
Dr. Harsh Amin, CEO of Ivy Farm, highlighted the frustration of waiting two years for approval. “If we can shorten that to less than a year while maintaining the highest safety standards, it would help start-ups like ours to thrive,” he said.
As the UK navigates this new frontier, the balance between innovation and safety will be crucial. Lab-grown food has the potential to transform the way we eat, but it must be introduced with caution and transparency. One thing is certain: the conversation about lab-grown food is just beginning. Whether it’s seen as a sustainable solution or a step too far, it’s a topic that will continue to spark debate in kitchens, boardrooms, and government offices across the UK.
52-year-old man dies after eating contaminated broccoli and sausage sandwich.
Nine others hospitalised, including family members and other customers.
Authorities recall broccoli nationwide; food truck and produce seized.
Botulism suspected; investigation underway.
A man has died and nine others have been hospitalised in Italy following a suspected botulism outbreak linked to contaminated broccoli. Health authorities have ordered a nationwide recall of broccoli after several people fell ill, all traced to the same street food vendor in southern Italy.
Man’s death linked to contaminated street food
The victim, identified as 52-year-old artist and musician Luigi Di Sarno from Cercola, Naples, became unwell while driving home from a holiday in Calabria. He had stopped with his family in Diamante, Cosenza province, where they bought broccoli and sausage sandwiches from a food truck.
All five members of his group consumed the same meal and later developed symptoms consistent with botulism. Mr Di Sarno’s condition deteriorated rapidly while travelling near Lagonegro in Potenza, forcing him to pull over. Emergency services attended, but he died before reaching hospital.
Hospitalisations and investigation
Two women in their 40s, two 17-year-olds and other customers who had eaten from the same vendor were admitted to hospitals in Cosenza. Two patients were initially reported to be in a serious condition and required intensive care.
Local prosecutors in Paola have seized all jars of broccoli in oil from the vendor, along with the food truck, as part of an ongoing investigation into how the toxin may have been introduced.
Botulism concerns
Botulism is caused by toxins produced by Clostridium botulinum bacteria and can be fatal in around 10 per cent of cases. The illness attacks the nervous system, leading to muscle paralysis and breathing difficulties. While rare, it is often linked to improperly processed foods, such as vegetables preserved in oil.
The Calabria Region’s Department of Health confirmed emergency protocols had been activated, with the national Poison Control Centre in Pavia coordinating treatment. Only the Ministry of Health is authorised to store and distribute the botulism antitoxin in Italy.
Previous botulism outbreak in Italy
The incident follows a separate outbreak last month in Sardinia, where eight people were hospitalised after eating guacamole contaminated with botulinum toxin at a food festival.
By clicking the 'Subscribe’, you agree to receive our newsletter, marketing communications and industry
partners/sponsors sharing promotional product information via email and print communication from Garavi Gujarat
Publications Ltd and subsidiaries. You have the right to withdraw your consent at any time by clicking the
unsubscribe link in our emails. We will use your email address to personalize our communications and send you
relevant offers. Your data will be stored up to 30 days after unsubscribing.
Contact us at data@amg.biz to see how we manage and store your data.
McDonald’s credited the sales rebound to “standout marketing”
McDonald’s launches its largest-ever marketing campaign, centred on “A Minecraft Movie” meal.
US same-store sales rise 2.5% in Q2, ending a two-quarter decline.
Global same-store sales increase 3.8%, with revenue up 5% to $6.8 billion.
Campaign includes kids’ Happy Meal, adult meal, and crispy chicken strips.
CEO flags concern over declining visits from low-income consumers.
New nostalgic “McDonaldland” meal and revamped drinks to launch next.
McDonald’s has reported a return to sales growth in the second quarter of 2025, driven by the success of what it called the largest marketing campaign in the company’s history — a global promotion tied to A Minecraft Movie. The campaign featured themed kids’ Happy Meals, an adult meal offering, and a major merchandise push across 100 markets.
Same-store sales in the United States rose by 2.5% for the three months ending 30 June, reversing two consecutive quarters of decline. Global sales at comparable locations increased 3.8%, while total revenue rose 5% year-on-year to reach $6.8 billion.
McDonald’s credited the sales rebound to “standout marketing,” particularly the Minecraft tie-in and the launch of new crispy chicken strips.
Minecraft Movie meal attracts customers worldwide
Launched in late March, the Minecraft-themed promotion was timed with the theatrical release of A Minecraft Movie, which was distributed by Warner Bros. Pictures and went on to gross nearly $1 billion globally. The campaign included a Happy Meal with themed toys for children and a special adult meal — a move aimed at attracting both family and nostalgic audiences.
The promotion rolled out in 100 international markets, significantly boosting traffic and interest in McDonald’s offerings during the quarter.
Pricing challenges and low-income consumer pullback
Despite the successful campaign, McDonald’s CEO Chris Kempczinski noted ongoing challenges, particularly among low-income consumers, whose visits dropped by double digits compared to the same period last year. That demographic, he said, continues to pull back on spending, even as middle-income customer visits show improvement.
Kempczinski emphasised the importance of re-engaging lower-income consumers, who typically visit McDonald’s more frequently than others. To that end, the company has extended the $2.99 Snack Wrap promotion through the end of 2025 and is continuing to focus on value-oriented menu strategies.
He admitted that “consumers’ value perceptions are most influenced by our core menu pricing,” pointing to a rising concern that combination meals often cost more than $10 — a price point that may be contributing to negative perceptions about value.
McDonald’s is currently in talks with US franchisees to explore pricing solutions, though no specific changes were announced.
Nostalgia and new drinks
Following the success of the Minecraft promotion, McDonald’s plans to maintain marketing momentum. Next week, it will debut a new “McDonaldland” meal aimed at nostalgic adults, featuring a mystery-flavoured shake. The company will also roll out a revamped drink menu in 500 US locations under its CosMc’s branding in September, following the closure of its short-lived spinoff.
McDonald’s shares opened nearly 3% higher on the back of the results announcement.
Keep ReadingShow less
Customers advised to return item for a full refund
Aldi recalls 750g packs of Urban Eats Japanese Style Vegetable Gyoza
Risk of illness or injury due to potential glass contamination
Affected product has a best-before date of 27 March 2027
Sold in stores across six Australian states and territories
Customers advised to return item for a full refund
Aldi issues urgent recall over frozen gyoza product
Aldi has announced the recall of a popular frozen food item amid fears it may contain glass. The affected product is the 750g pack of Urban Eats Japanese Style Vegetable Gyoza, with a best-before date of 27 March 2027.
The potential presence of glass poses a risk of illness or injury if consumed.
Product sold across multiple regions
The recalled item was sold in Aldi stores across New South Wales, the Australian Capital Territory, Victoria, Queensland, South Australia, and Western Australia.
Customers who have purchased the product are strongly advised not to consume it and to return it to any Aldi store for a full refund. Proof of purchase is not required.
Customers who have purchased the product are strongly advised not to consume itAldi
Health and safety advice
Anyone concerned about their health after consuming the product should seek medical advice.
Further information is available via the Aldi Stores Food Recall Hotline on 1800 709 993.
The supermarket has apologised for the inconvenience and reiterated its commitment to product safety.
Keep ReadingShow less
One of the UK’s most beloved restaurant groups, Dishoom
Dishoom opens its first Glasgow location on Friday 29 August
New café located in a Grade A listed building on Nelson Mandela Place
Signature dishes like Bacon Naan Rolls and House Black Daal to feature on the menu
Continues ‘Meal for a Meal’ initiative, donating a meal to a child in need for every one served
Follows successful launches in London, Edinburgh, Manchester, and Birmingham
One of the UK’s most beloved restaurant groups, Dishoom, will officially open its first Glasgow café on Friday 29 August. The new site, located on Nelson Mandela Place in the city centre, marks a major milestone for the brand as it expands further into Scotland.
Taking over a 7,000 sq ft Grade A listed building that formerly housed Glasgow’s stock exchange, the new Dishoom will blend the spirit of Bombay’s old Irani cafés with the energy of Glasgow’s South Asian community.
Rooted in story and tradition
Every Dishoom location draws inspiration from a specific narrative rooted in Bombay’s culture. For Glasgow, the story is centred on a fictional former agent, Miss X, who returns to civilian life to run a lively Irani café at the base of the stock exchange building.
This storytelling element informs the restaurant’s design, with interiors and atmosphere shaped by the imagined world of Miss X.
A menu of much-loved classics
The Glasgow café will be open from morning to late evening, serving a menu of signature favourites that have earned Dishoom national acclaim. Diners can expect classics such as the Bacon Naan Roll, House Black Daal, Chicken Ruby and Jackfruit Biryani, alongside drinks like chai and house sodas.
The restaurant will accept reservations for breakfast and lunch, as well as for dinner groups of six or more. Walk-ins will be welcomed throughout the day.
Dining with purpose: Meal for a Meal
Every Dishoom location draws inspiration from a specific narrative rooted in Bombay’s cultureHaarala Hamilton
Dishoom’s commitment to social impact continues with its ‘Meal for a Meal’ initiative. For every meal served in Glasgow, the restaurant will donate a meal to a child in need. This is delivered in partnership with Magic Breakfast in the UK and The Akshaya Patra Foundation in India.
To date, more than 20 million meals have been donated through this initiative across Dishoom’s other locations in London, Edinburgh, Birmingham and Manchester.
A long-held ambition realised
Executive Chef Arun Tilak, who joined Dishoom in 2012 and helped launch its Covent Garden kitchen, said the Glasgow launch fulfils a long-standing dream.
“Bringing Dishoom to Glasgow has long been a dream of ours. The team has worked hard to create a space and a menu that feels authentic to Bombay while celebrating the character of Glasgow and the heritage of its South Asian community.
“Every Dishoom tells a Bombay story which comes to life when people sit, eat and share together. That sense of warmth and welcome is at the heart of what we do, and we’re so looking forward to seeing it in Glasgow.”
Keep ReadingShow less
Cadbury is set to introduce two new additions to its Bournville range in late July
Cadbury to release two new Bournville chocolate bars this July
Flavours: Salted Caramel and Chopped Hazelnut
Recommended retail price: £2.20
Set to be available nationwide, starting with Sainsbury’s
Launch follows earlier new flavour announcements from Cadbury
New Bournville flavours arriving in stores this month
Cadbury is set to introduce two new additions to its Bournville range in late July: Bournville Salted Caramel and Bournville Chopped Hazelnut.
The dark chocolate bars will be available at supermarkets across the UK with a recommended retail price of £2.20. While both bars are already listed on Sainsbury’s website, they are not yet available for order.
Cadbury's parent company, Mondelez International, confirmed that the new bars will be permanent additions to the Bournville lineup. The company said it expects the products to be stocked by multiple retailers nationwide.
Part of Cadbury’s wider 2024 launch activity
The new Bournville flavours follow several recent product launches from Cadbury. In May, the brand released a Dairy Milk Iced Latte bar, which featured a coffee-flavoured filling and biscuit pieces wrapped in classic Dairy Milk chocolate.
Cadbury also launched limited-edition Dairy Milk summer bars earlier this year, which included temperature-sensitive packaging that changed colour depending on the surrounding heat.
Another recent release — the Twirl White Dipped — has attracted strong customer feedback, with many praising the bar's white chocolate coating as a fresh twist on the traditional Twirl.
Recent changes to the Bournville range
Despite the new product launches, Cadbury recently discontinued its Bournville Fingers. The dark chocolate-coated biscuits, introduced in October 2020, were withdrawn from shelves in June 2024, ending a short but popular run.
The Bournville range continues to focus on dark chocolate offerings, and the introduction of Salted Caramel and Chopped Hazelnut is seen as an effort to expand its appeal with new flavour profiles.