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 …

Edible microcarriers are essential for developing cell-based meat in large-scale cell
cultures. As they are required to be embedded in the final products, the microcarriers should …

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

Cultivated and plant-based meats are substitutes for conventional animal meat products. As
radical innovations, they may trigger profound social and economic changes. Despite the …

Cultured meat, derived from cellular agriculture, is an emerging food biotechnology.
Although it is not yet available on an industrial scale, there are speculations regarding the …

There is much interest in cultured (cultivated) meat as a potential solution to concerns over
the ecological and environmental footprint of food production, especially from animal …

Cultivated meat (CM) is a disruptive technology that provides an alternative to animal
protein. In this context, the Amazon manatee (Trichechus inunguis) emerges as an important …

This study investigates consumer preference and acceptance of three meat alternatives—
plant-based, lab-grown, and insect-based—as sustainable choices to meet the demands of …

The widespread commercialization of cultured meat, produced from animal stem cells grown
in vitro, faces significant challenges related to technical, regulatory, and social acceptability …

The world's population is proliferating, and the growing population needs more food
resources. Meat is one of the essential dietary components for humans, but the available …