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.
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