From cells to real meat
Researchers investigated how faba bean protein isolate affects the quality of wet-spun fibers used to mimic muscle texture in alternative…
Research into cultured meat aims to address ethical and environmental concerns by producing food from animal cells. This study evaluates…
A multi-organ approach, incorporating ruminal fermentation, is proposed for cultivated meat production to enhance product quality, a main driver of…
Cultured meat production currently struggles to replicate the complex composition of conventional meat, often relying on single-cell cultures and challenging…
Cultivated meat, grown from animal cells, offers a solution to rising global protein demand while potentially reducing agricultural emissions and…
Researchers at the University of Connecticut have successfully developed a stable line of bovine embryonic stem cells, marking a notable…
Researchers identified forskolin as a proliferation activator for bovine muscle stem cells (bMuSCs) and created the serum-free “Beefy-F” medium. Beefy-F…
This article reviews the regulatory and legislative landscape for these products in the United States, cataloging relevant federal and state…
A recent peer-reviewed study published in Food Chemistry reveals that cell-cultivated pork protein exhibits significantly higher digestibility and amino acid…
The intersection of cell-cultivation technology and intellectual property rights challenges traditional legal monopolies, prompting a shift toward “open science” and…