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Overview
Who: Natalie R. Rubio, Ning Xiang & David L. Kaplan
Published: December 8, 2020
Where: Nature Communications
Key Takeaway: Creating products that are a hybrid of plant-based and cell-based ingredients may be the best way to make meat alternatives that are commercially viable.
Research Topics:
Summary
Natalie R. Rubio et al. reflect on opportunities for and barriers to widespread production and acceptance of plant-based and cell-based meat. Their review centers primarily on the food science and post-production side of meat alternatives – nutrition, economy, consumer acceptance, etc. Rubio et al. suggest the most effective strategy for creating a competitive meat alternative is building a hybrid product with plant-based and cell-based ingredients. They argue this will allow meat alternatives to be on par with traditional meat without increasing cost drastically. As for traditional meat itself, Rubio et al. suggest it may be better suited as a high-quality, small-scale product as meat alternatives replace it on larger scales.
Written by Morgan Ziegelski
Funding
Cite This Publication
Rubio, N. R., Xiang, N., & Kaplan, D. L. (2020). Plant-based and cell-based approaches to meat production. Nature Communications, 11(1). doi:10.1038/s41467-020-20061-y
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