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The researchers noted that the participants had several concerns relating to cultured meat, including an anticipated taste or disgust, health and safety, and whether it is a more sustainable option.
A Rutgers study has examined potential names for seafood package labels made from the cells of fish which best meet both regulatory and consumer acceptance criteria.
The chicken nuggets will reportedly be as close as possible in both taste and appearance to the original KFC product, while being more environmentally friendly to produce than ordinary meat.
As an emerging food technology, one of the main challenges cultured meat faces is said to be consumer acceptance, which this study suggests is combated through providing sufficient information.
The company, which produces cultivated beef steaks, has also announced that it aims to reach the same net-zero emissions across its entire supply chain by 2030.
Through a partnership between Kerafast Inc. and The Good Food Institute, the catalogue aims to provide information about cell lines, providing research tools for the production of sustainable animal-free meat and seafood.
The process is said to use renewable energy and a probiotic production process to convert the elements into a nutrient-rich protein with the same amino acid profile as an animal protein.
Researchers, led by Tufts University, have found that myoglobin increases the proliferation and metabolic activity of bovine muscle satellite cells, as well as creates texture and colour more comparable to beef.