Law, sociology and biochemical engineering experts have joined forces to assess the risks and impact of cultured meat, a novel alternative animal protein, as part of a major new interdisciplinary study funded by the British Academy, the Royal Academy of Engineering and the Royal Society with support from the Leverhulme Trust.
Law, sociology and biochemical engineering experts have joined forces to assess the risks and impact of cultured meat, a novel alternative animal protein, as part of a major new interdisciplinary study funded by the British Academy, the Royal Academy of Engineering and the Royal Society with support from the Leverhulme Trust.
Cultured meat produced by growing muscle in vats has been available to buy in small quantities in Singapore since 2020 and could be available to buy in the UK soon – at least two companies have submitted applications for regulatory approval to the UK Food Standards Agency to date. There are over 100 start-up cultured meat companies active globally.
Producers hope cultured meat will be better for the environment, health and animals. But uncertainties remain about exactly how it will be produced at scale, what the impacts on environment and society will be, and how the sale and production should be regulated.
Read more at: University of Exeter
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