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Cultivated meat, made from animal muscle cells grown in bioreactors, closely resembles conventional meat in terms of protein and amino acid composition. However, its nutritional profile depends heavily on the...
Cultivated meat is gaining momentum, and three key groups are leading the charge: flexitarians, tech enthusiasts, and eco-conscious buyers. These early adopters are shaping how this food innovation is perceived...
Scaling bioreactors is the key to making cultivated meat more affordable and accessible. Over the past decade, the cost of cultivated meat has dropped from £1.8 million per kilogram in...
Cultivated meat is no longer a futuristic idea - it’s here. By late 2025, over 155 companies worldwide were producing meat grown from animal cells, with costs dropping by 99%...
Cultivated meat is becoming more affordable, thanks to serum-free media. Traditional media relied on foetal bovine serum (FBS), which was costly and inconsistent. Serum-free alternatives now dominate, cutting production costs...
Key Points: Current Costs: Proteins like FGF2 and TGF‑β can cost millions per gram, with cell culture media costing up to £305 per litre. Target Costs: To compete with conventional...
Cultivated meat, grown from animal cells in bioreactors, is now available on select menus worldwide. From Michelin-starred restaurants in Singapore to high-end eateries in San Francisco and Australia, these dishes...
Automation is reshaping how cultivated meat is produced, offering a clear path to reducing costs and scaling up production. While manual methods are suitable for small-scale research, they become inefficient...
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