Food of the Future course led by Franklyn Hall explores the new range of meats, milks, and cheeses developed using cellular manipulation and emerging technology
Cultured Meat is a meat-like product made with muscle cells, stem cells, and other tissue cells of livestock. It can be produced in vitro and also re-grown outside the animal. This report...
Stem cells have been used for years as therapeutics for human health, but new research shows they may offer the promise of making the global food supply more sustainable and reliable through...
Cultured meat—real animal flesh produced from in vitro cell cultures, without the need to raise animals—is now poised to become publicly available. Compared to conventional meat, cultured meat offers environmental benefits in its production...
The market opportunity for meat alternatives, both plant-based and cell-based, is huge and growing. According to Statista, the UK market for such products is the largest in Europe and valued at over...
