Exploring the U.S. Regulatory and Legislative Landscapes for Cell-Cultivated Meat and Seafood
This article reviews the regulatory and legislative landscape for these products in the United States, cataloging relevant federal and state…
Cell-cultivated meat protein shows digestibility gains in new Food Chemistry study
A recent peer-reviewed study published in Food Chemistry reveals that cell-cultivated pork protein exhibits significantly higher digestibility and amino acid…
Cellular agriculture and intellectual property law
The intersection of cell-cultivation technology and intellectual property rights challenges traditional legal monopolies, prompting a shift toward “open science” and…
Guidelines for environmental life cycle assessment of cultivated meat
Cultivated meat, produced by growing animal cells in vitro to reduce reliance on traditional animal farming, necessitates consistent and reliable…
Trends in non-animal scaffolds for cultured meat structuration
This review aims to describe the main non-animal scaffolds based on polymers or plant, bacterial, or fungi-derived materials that have…
Young consumers’ perceptions of and preferences for alternative meats: an empirical study in Japan and China
Chinese consumers demonstrated greater familiarity with and had a higher consumption rate of meat alternatives, particularly plant-based options, compared to…
Report: European alternative protein research has tripled since 2020
New analysis reveals that Europe’s alternative protein research has seen a rapid increase in both public funding and scientific publications…
Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production
This article reviews the core technologies underpinning cultured meat (CM) production, including cell line development, serum-free media, scaffold fabrication, and…
Pooled CRISPR screens identifies key regulators of bovine stem cell expansion for cultured meat
Researchers are addressing the slow growth and limited lifespan of bovine mesenchymal stem cells (bMSCs), key obstacles in cultured meat…
Cultivated meat researchers lay it on thick
Researchers at ETH Zurich have developed a new process to improve the texture and flavor of cultivated meat by creating…