Results 1 to 10 of about 534,060 (257)

Future Feast: Mapping the Cultivated Meat Sector

The importance of the cultivated meat industry has been continuously growing, with the potential to substitute animal-based production systems and contribute to mitigating the effects caused by climate change. Despite the current uncertainty regarding scalability, reaching price parity with conventional meat and increasing consumer acceptance, we are ...
Vilasboas Calixto Casnici, C., Schulzmann, D.   +1 more
openaire   +4 more sources

Plant-based biomaterials as scaffolds for cellular agriculture

Future Foods
Edible scaffolds are the essential components for cultivated meat. This research aimed to evaluate the performance of food-grade polysaccharides (pectin and alginate) and proteins (soy protein isolate (SPI) and pea protein isolate (PPI)) as scaffolds for
Woo-Ju Kim, Yoonbin Kim, Reza Ovissipour, Nitin Nitin   +3 more
doaj   +1 more source

Dynamics of consumer responses to cultivated meat in future food systems: Mediation, moderation, and heterogeneity, A quantitative structural equation modeling study in Brazil

Future Foods
The growing demand for animal-based protein has intensified environmental, sanitary, and ethical pressures on food systems, fostering the search for sustainable alternatives to conventional meat production.
Ari Melo Mariano, Luana Vargas de Souza Bento, Regiane Máximo Siqueira, Maíra Rocha-Santos   +3 more
doaj   +1 more source

Global and Regional Policies for Cultivated Meat

The objective of this chapter is to study how public policies and governance actions may be addressed to support and accelerate the transition to cell-based foods as more sustainable and ethical means of protein production and consumption. In this regard, we assessed different impacts of public policies as maintainers of the current production system ...
Marques, Maria, Morais-da-Silva, Rodrigo Luiz, Biscarra-Bellio, Jennifer C., Ueta, Mariana Hase, Molento, Carla Forte Maiolino   +4 more
openaire   +2 more sources

On-site sensory experience boosts acceptance of cultivated chicken

Future Foods
This study set out to assess if presenting cultivated chicken in the context of a familiar meal, in a familiar dining setting, would motivate repeat consumption and recommendation.
Mark Chong, Angela Leung, Tricia Marjorie Fernandez   +2 more
doaj   +1 more source

Environmental impacts of producing culture medium consisting of serum-free, food and complex ingredients for cultivated meat

Future Foods
Cultivated meat is produced by culturing cells and tissues, and has gained considerable attention as a new meat production with lower environmental impacts.
Natsufumi Takenaka, Kimiko Hong-Mitsui, Kazuhiro Kunimasa, Kotaro Kawajiri, Chihiro Kayo, Naoki Yoshikawa   +5 more
doaj   +1 more source

Cultivated meat and the right to adequate food: Enhancing the normative framework to support a shift to sustainable food systems

Netherlands Quarterly of Human Rights
Global meat consumption has tripled over the past 50 years and is expected to further increase owing to rising incomes and population growth, particularly in emerging economies.
Katie Morris, Scarlett Swain
doaj   +1 more source

Public perceptions of lab-grown muscle cells as food in Italy, Germany, Serbia, and Hungary

Discover Food
This study investigated consumer perspectives on lab-grown muscle cells in Italy, Germany, Serbia and Hungary. A quantitative consumer study was conducted, yielding a total of 1615 responses.
Katalin Szendrő, Antonella Dalle Zotte, Igor Tomašević, Arnold Csonka, Katalin Tóth   +4 more
doaj   +1 more source

Stretchable zein-coated alginate fiber for aligning muscle cells to artificially produce cultivated meat

npj Science of Food
Numerous studies have explored the cultivation of muscle cells using non-animal materials for cultivated meat production. Achieving muscle cell proliferation and alignment using 3D scaffolds made from plant-based materials remains challenging. This study
Dayi Jeong, Goo Jang, Woo Kyung Jung, Yong Ho Park, Hojae Bae   +4 more
doaj   +1 more source

From dairy by-product to cell feed: milk whey for serum-free media and scaffold development in cell-based food production

npj Science of Food
Cultivated meat is gaining attention as a sustainable source of animal protein, yet its research and development are constrained by limited access to serum-free media and scaffolding biomaterials.
Tamil Selvi Sundaram, Carlotta Giromini, Raffaella Rebucci, Federica Cheli   +3 more
doaj   +1 more source