Cultivated meat is genuine animal meat (including seafood) that is produced by cultivating animal cells directly. This production method eliminates the need to raise and farm animals for food.
Fermentation now spans industrial chemistry, biomaterials, therapeutics and medicine, fuels, and advanced food ingredients. The suite of tools developed through fermentation’s evolution is now poised to revolutionise the food sector by accelerating the rise of alternative proteins.
Plant-based meat is made form plants or other raw-material alternatices to animal-based products. This includes plant-based meat, seafood, eggs, and dairy. This overview focuses primarily on the science of plant-based meat and seafood.
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