A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
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Articles on Cell-cultured meat
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Plus, new research from Indonesia on the relationship between cigarette advertising near schools and children smoking.
Singapore has approved ‘chicken bites’ containing meat grown in vitro. But not all animal advocates are happy about this.
George Monbiot’s documentary could delight and frustrate cultured meat lovers in equal measure.
It’s relatively easy to grow a bunch of animal cells to turn into a burger. But to grow a steak made of cultured meat is a trickier task. Bioengineers must create organized, three-dimensional tissues.
Surveys suggest fewer than half of Americans are looking forward to lab-grown meat. A moral psychologist examines common objections and why for the most part they’re not logical.
As the number of companies growing meat in vats explodes, the sector is facing challenges that show it is coming of age.
Cultured meat comes from cells in a lab, not muscles in an animal. While regulatory and technological aspects are being worked out, less is known about whether people are up for eating this stuff.
Top contributors
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Postdoctoral Research Associate in Psychology, Yale University
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Research Fellow in Sociology and Science and Technology Studies, Brunel University London
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Professor of Responsible Innovation, Arizona State University
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Associate Research Scientist, Michigan State University
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PhD Candidate in Biomedical Engineering, Tufts University
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PhD Scholar, Australian National University
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Cellular Agriculture PhD Candidate, Tufts University
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Lead Economist, CSIRO Futures, CSIRO
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British Academy Postdoctoral Fellow, Politics and International Relations, University of Sheffield
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Professor of Food and Agricultural Proteomics, CSIRO
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Dosen Program Studi Kesehatan Masyarakat Fakultas Kesehatan, Universitas Dian Nuswantoro
