Who: Mark J. Post, Shulamit Levenberg, David L. Kaplan, Nicholas Genovese, Jianan Fu, Christopher J. Bryant, Nicole Negowetti, Karin Verzijden & Panagiota Moutsatsou
Published: July 16, 2020
Where: Nature Food
Key Takeaway: As consumers become more accepting of cultured meat, it is up to scientists to continue developing the technology - and ensuring its compliance with food safety regulations.
Post, M. J., Levenberg, S. L., Kaplan, D. J., Genovese, N., Fu, J., Bryant, C., . . . Moutsatsou, P. (2020). Scientific, sustainability and regulatory challenges of cultured meat. Nature Food, 1(7), 403-415. doi:10.1038/s43016-020-0112-z