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Towards biomanufacturing of cultured meat
Wee Swan Yap1, Deepak Choudhury1, Ratima Suntornnond1
1Biomanufacturing Technology, Bioprocessing Technology Institute (BTI), Agency for Science, Technology, and Research (A*STAR), 20 Biopolis Way, 138668, Singapore.
Abstract:
Cultured meat has emerged as a promising alternative to conventional meat due to its potential to be healthier, more humane, and sustainable. The development of serum-free media by Messmer et al. and the adaptation of soy protein as edible scaffolds by Ben-Arye et al. highlight innovations in this nascent field.
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