Trends in Biotechnology
SpotlightSpecial issue: 40th anniversaryTowards biomanufacturing of cultured meat
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Cultured meat or cultivated meat (CM) is being intensively explored as an alternative meat source, as limited existing resources will be unable to meet the needs of a burgeoning population in the long run. As the overdependence on conventional methods for meat production often entails a significant environmental footprint, CM appears rather promising due to its potential to mitigate some of these environmental ramifications [1]. Although the sector has only gained prominence in the past decade
Acknowledgments
This work is supported by the National Research Foundation, Singapore, and the Agency for Science, Technology and Research (A*STAR), under the Singapore Food Story R&D Programme (Grant Number H20H8a0003 awarded to D.C.). Any opinions, findings, conclusions, or recommendations expressed in this material are those of the author(s). They do not reflect the views of the National Research Foundation, Singapore and the Agency for Science, Technology and Research (A*STAR). The authors would also like
Declaration of interests
The authors declare no conflict of interest.
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