Lab-grown meat can be genetically enhanced with plant nutrients
“Cows don’t have any of the genes for producing beta carotene,” explains lead author on the new study, Andrew Stout.…
Alberta researchers working on lab-grown meat
A burger patty that gets its start in a petri dish instead of in a slaughterhouse may still seem to…
National Science Foundation Awards UC Davis $3.55 Million for Cultivated Meat Research
The U.S. government awarded a total of $3.55 million, to be dispersed over five years, to a team of researchers…
Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception
The main conclusion is that cultured meat is mainly developing in the USA and the UK, with other countries, such…
European Markets for Cultured Meat: A Comparison of Germany and France
Substantial markets for cultured meat exist in both countries, although German consumers are significantly more open to the concept than…
Cultivated Meat Modeling Consortium
From Maastricht 2019, Simon Kahan of Biocellion SPC introduces the Cultured Meat Modeling Consortium, an interdisciplinary effort to bring the…
Scientific, sustainability and regulatory challenges of cultured meat
Here, we review the scientific and social challenges in transforming cultured meat into a viable commercial option, covering aspects from…
Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?
This study reports the results of a nationwide survey of more than 1800 U.S. consumers who completed a choice experiment…
Conceptual Evolution and Scientific Approaches About Synthetic Meat
Cellular agriculture has been considered a mechanism to enable the generation of animal protein in the laboratory. Notwithstanding, this emerging…
Baby pangolins on my plate: possible lessons to learn from the COVID-19 pandemic
In particular, a crucial role may have been played by the bushmeat-euphoria and attached elitist gastronomies and conspicuous consumption phenomena.…