Cultivating meat from stem cells rather than by raising animals is a promising solution to
concerns about the negative externalities of meat production. For cultivated meat to fully …

In vitro cultured meat is an emerging area of research focus with an innovative approach
through tissue engineering (ie, cellular engineering) to meet the global food demand. The …

Increasing public awareness of foodborne illnesses, factory farming, and the ecological
footprint of the meat industry, has generated the need for animal-free meat alternatives. In …

Background Cultured meat aims to solve the current sustainability and environmental issues
of conventional livestock husbandry by converging tissue engineering practices with food …

The cultured meat market has been growing at an accelerated space since the first creation
of cultured meat burger back in 2013. Substantial efforts have been made to reduce costs by …

Cultured meat has recently achieved mainstream prominence due to the emergence of
societal and industrial interest. In contrast to animal-based production of traditional meat, the …

Scaffolds suitable for use in food products are essential in cultured meat production.
Simultaneously, efforts are being undertaken to strengthen the scaffolding to improve cell …

In vitro meat has recently emerged as a new concept in food biotechnology. Methods to
produce in vitro meat generally involve the growth of muscle cells that are cultured on …

Contemporary large-scale farming and transportation of livestock brings along a high risk of
infectious animal diseases and environmental burden through greenhouse gas emission. A …

Cultured meat is meat for consumption produced in a more sustainable way. It involves cell
harvesting and expansion, differentiation into myotubes, construction into muscle fibres and …