Meat production and consumption have widely been recognized as having a negative impact on the environment. And with a continuously growing global population, meat consumption is only increasing.
In response, there has been a huge drive in the food industry to find alternative and more sustainable sources of protein. Thus leading to the development of 'cultivated meats' - produced by tissue engineering techniques pioneered in regenerative medicine.
The cultivated meats industry is rapidly developing and attracting huge investment. Yet it is still a long way from being commercially viable and acceptable to consumers.
Explore our white paper to understand more about this alternative protein and how standardization could help cultivated meats transition from lab to market in the near future.
