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Research

Scientific, sustainability and regulatory challenges of cultured meat

Here, we review the scientific and social challenges in transforming cultured meat into a viable commercial option, covering aspects from cell selection and medium optimization to biomaterials, tissue engineering, regulation and consumer acceptance.

Source: Scientific, sustainability and regulatory challenges of cultured meat | Nature Food

Categories
Market

Acceptance of cultured meat increases with information

 

If people are properly informed about cultured meat, most are willing to pay nearly 40 percent more for it than for ‘regular meat’, according to research from Maastricht University (UM), where Professor Mark Post created the “world’s first lab-grown hamburger” in 2013. Now at UM, a study has been conducted on consumer acceptance in which participants were able to sample meat labelled as grown in the lab.

Source: Acceptance of cultured meat increases with information