“This advantage suggests that they could be an effective as a cell source for cultured meat.” Kano’s team is now working on establishing DFAT cells from various livestock and developing a ...

Lab-grown meat typically requires the use of crops to create a culture medium that provides glucose as a source of energy for cells, so it is not entirely environmentally friendly. “Lab-grown ...

BioCraft Pet Nutrition has partnered with Prefera Petfood to commercialise a hypoallergenic, nutritionally complete cat food ...

When we think about replacing traditional livestock as a source of ... warming by using cultured meat instead of livestock. Transitioning from raising cattle in a field to cell-based methods ...

The source of many of these components in traditional cell culture media is fetal ... a UK-based biotech working on improving cell culture for cultivated meat and biomedical applications. Finding ...

This patented formulation isn't just theoretical — it's been put to the test. Startup makes breakthrough that could slash ...

The left column shows the stepwise increase in cell-culture volume ... into retailer- and/or consumer-size portions of minced meat (right column).

A new study published in npj Science of Food reveals a breakthrough in cultured meat production ... creating an optimal environment for cell growth without requiring additional reinforcement.

In 2016, a light bulb went off when I came across the novel and commercial development of cell-based meat, also referred to as “clean meat,” “cultivated meat” and “cultured meat.” ...

The "Will People Eat Cell-Cultured Meat?" report has been added to ResearchAndMarkets.com's offering.Cell-cultured meat is lauded by some as a potential solution to world hunger without the damage of ...

Lab-grown meat is real meat. It is created through a cell culture from a real animal ... entrench factory farming as America's dominant source of protein," said Vox. From our morning news ...

Aloe vera has long been claimed to have medicinal and nutritional benefits, but our study shows it also holds great potential for sustainable food production,” Dr. Sharon Schlesinger said.