Results 51 to 60 of about 15,470 (141)

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

Is cultivated meat sustainable? – Research pathways to cleaner “clean meat”

Cleaner Food Systems
Meat production through agriculture is a significant contributor to climate change yet it is a staple food and a major source of protein in many diets around the world. As such a protein arms race has begun to develop sustainable protein sources with plant-based, insect and lab grown alternatives emerging as top contenders.
Lewis J. McDonald, Marcelle McManus, Linda Newnes   +2 more
openaire   +2 more sources

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

Extension of Poultry Meat Shelf Life Using Cynara cardunculus L. Leaf Extracts as a Natural Preservative

Foods
Food additives are used to prevent food spoilage and extend its shelf life. However, concerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives ...
Cássia H. Barbosa, Mariana A. Andrade, Fernanda Vilarinho, Ana Sanches Silva, Ana Luísa Fernando   +4 more
doaj   +1 more source

Acetate cellulose fibrous scaffold is suitable for cultivated fat production

Current Research in Food Science
Fat is an essential component of meat which contributes to its sensory characteristics. Therefore, producing cultivated fat is essential to replicate the texture, flavor, and juiciness of conventional meat.
Amanda Maria Siqueira Moreira, Júlia Meireles Nogueira, Jade Carceroni, Jorge Luís Guadalupe, Ana Elisa Antunes dos Santos, Ana Maria Alvarenga Fagundes, Aline Gonçalves Lio Copola, Gerluza Aparecida Borges Silva, Aline Bruna da Silva, João Paulo Ferreira Santos, Juliano Douglas Silva Albergaria, Luciana de Oliveira Andrade, Erika Cristina Jorge   +12 more
doaj   +1 more source

Animal-derived components in cultivated meat research and their alternatives. [PDF]

NPJ Sci Food
Garbin VP, Ferreira GA, Olegário JDC, Poniewas L, de Macedo REF.   +4 more
europepmc   +1 more source

Starch-Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives. [PDF]

Compr Rev Food Sci Food Saf
Wensing CS, Valencia GA, Amante ER, Post M, Verruck S.   +4 more
europepmc   +1 more source

A food revolution – cultivated meat

Food Science and Technology, 2022
openaire   +1 more source

Exploring Italian Consumers' Perceptions of Cultivated Meat: Barriers, Drivers, and Future Prospects. [PDF]

Nutrients
Stanco M, Uliano A, Nazzaro C.
europepmc   +1 more source