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?
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