The in-vitro meat is a novel concept in food biotechnology comprising field of tissue
engineering and cellular agriculture. It involves production of edible biomass by in-vitro …

Background Cultured meat has shown a great potential to address food sustainability and
nutritional security in near future. Unlike conventional meat, the cultured meat is humane …

Food systems of the future will need to face an increasingly clear reality–that a protein-rich
diet is essential for good health, but traditional meat products will not suffice to ensure safety …

Cultured meat production has emerged as a breakthrough technology for the global food
industry with the potential to reduce challenges associated with environmental sustainability …

The world-intensive livestock farming is currently under pressure because of its
environmental, human health, and animal welfare impacts. Scientists, policymakers, and …

Cultured meat, also known as laboratory‐grown or cell‐based meat, is a promising concept
in the food industry that involves culturing animal cells in vitro to produce meat products …

Diabetes, a chronic metabolic disease, is recognized as the most frequent disorder in the
endocrine system with hyperglycemia dealing with either insulin resistance or insufficiency …

In response to a growing population and rising food demand, the food industry has come up
with a wide array of alterations, innovations, and possibilities for making meat in vitro. In …

In vitro meat production via stem cell technology and tissue engineering provides
hypothetically elevated resource efficiency which involves the differentiation of muscle cells …

The selection of an appropriate scaffold is imperative for the successful development of
alternative animal protein in the form of cultured meat or lab-grown meat. Decellularized …