While companies creating precision fermented and cell-cultured food products continue to raise hundreds of millions of dollars in funding, the reality is their products are still years away from making a significant dent in the overall consumption of a growing global population.
Bridging the gap between the science of cultured meat and public perceptions
A. JanetTomiyamaaN. StephanieKaweckibcDaniel L.RosenfeldaJennifer A.JaydeDeepakRajagopaleAmy C.Rowatbc a Department of Psychology, University of California, Los Angeles, 502 Portola Plaza, Los Angeles, CA, 90095, USA b Department of Bioengineering, UCLA, 410 Westwood Plaza, Los...
