La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560

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Do we really know if cultivated meat is better for the environment and consumers?

For a few years, lab grown meat, often seen as a less polluting option, has appeared as a potential alternative to intensive breeding. Researchers from Oxford university, have looked further into the question, trying to evaluate the actual impact this technology would have on climate, in the context of a large scale exploitation. Since the presentation of the first lab grown steak in 2013, studies have tried to evaluate the consequences of a possible launch. Beyond environmental and technical aspects, other issues have compromised its commercialization: how will consumers react to this new technology ? Can it reproduce the taste qualities of conventional meat ?


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