Culture shift: Will consumers warm to “clean” meat?

As published in The World of Food Ingredients, June edition. Cell-cultured meat could play a pivotal role in supplying a growing global population with protein. But how likely are consumers to willingly accept this “lab-grown” product? Cell-cultured meat – a novel technique to produce meat by culturing animal cells in a suitable medium – has Continue reading Culture shift: Will consumers warm to “clean” meat?

Got beef? No assumptions on carbon emissions should be made before production maturity, warns lab meat innovator

As published on FoodIngredientsFirst.com A widely publicized comparison of the greenhouse gases (GHG) produced by lab-grown and farm-raised beef suggests that the benefits of reducing methane, resulting from cattle, could in the long term be outweighed by increased CO2 levels. As a result, the involved Oxford University researchers have put forward that the feasibility of Continue reading Got beef? No assumptions on carbon emissions should be made before production maturity, warns lab meat innovator