The Myth of Cultured Meat: A Review
This review aims to update the current knowledge on this subject by focusing on recent publications and issues not well…
Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food
This paper draws upon three separately conducted research portfolios on CM. Stephens has been tracking the CM community since 2008,…
Scientists Find Myoglobin Improves Cultured Meat
The researchers found that myoglobin increased the proliferation and metabolic activity of bovine muscle satellite cells. Addition of either myoglobin…
We were at the kick-off meeting of ScaLABle-MEAT european project
Last week, it was a great pleasure to meet our partners during the kick-off meeting of ScaLABle-MEAT project, funded by…
Harvard Scientists Make Lab-Grown Meat Breakthrough
Led by bioengineering research associate Luke A. MacQueen, the team induced cow and rabbit muscle cells to grow on gelatin…
IIT-Guwahati researchers develop lab-grown meat which is eco-friendly and more nutritious
This method can be manipulated depending on whether the consumer demands lean and fatty meat product, or a solid dry…
Calling All Scientists — the Cultivated Meat Industry Needs Your Expertise
The nascent cultivated meat industry is growing quickly in terms of the number of companies started, dollars raised, and places…
The Impact of Framing on Acceptance of Cultured Meat
Cultured meat can be produced from growing animal cells in-vitro rather than as part of a living animal. This technology…
What’s in a name? Consumer perceptions of in vitro meat under different names
In vitro meat (IVM) grown from animal cells is approaching commercial viability. This technology could enable consumers to circumvent the…
Is in vitro meat the solution for the future?
The production of in vitro meat regularly generates media interest because of the contribution it could, at first glance, make…