Ruminant meat provides valuable protein to humans, but livestock production has many negative environmental impacts, especially in terms of deforestation, greenhouse gas emissions, water use and… read more

A growing number of consumers indicate that they are reducing the amount of meat they eat or are completely abstaining from meat consumption. Some of them have partly shifted to meat substitutes.… read more

Cultivated meat harnesses tissue engineering (TE) concepts to create sustainable, edible muscle tissues, for addressing the rising meat product demands and their global… read more

This article reports results from four studies determining the US market potential for plant-based meat alternatives in different contexts and settings. The first study shows that a pair-wise… read more

Currently, there is an ongoing debate about whether ‘in-vitro meat’ (IVM) should be labelled and communicated differently from conventional meat. Naming and labelling IVM can… read more

Cultured meat (also referred to as cultivated meat or cell-based meat)—CM—is fabricated through the process of cellular agriculture (CA), which… read more

Protein alternatives are crucial for a sustainable food production in future. Cultured meat is presented as a good alternative for consumers who want to be more sustainable but do not wish to… read more

Animal agriculture contributes significantly to global warming through ongoing emissions of the potent greenhouse gases methane and nitrous oxide, and displacement of biomass carbon on the land… read more