Cultivated meat is normal meat based on animal cells, but the muscle tissue is grown in bioreactors instead of in animals. This will ultimately be much more sustainable for our planet (less land usage, water consumption and GHGs), healthier for ourselves (no antibiotics, reduction in multi-resistant bacteria, less risk for zoonotic viruses causing epidemics and pandemics) and animal-friendlier (no further explanation needed). However, there aren't any cultivated meat products widely and publicly available, yet. The (still very young) industry is still struggling to scale up production efficiently due to the complexity of multi-step biotechnological processes. Questions like how to include fat, which is crucial for texture and taste of meat, and structuring it within the cultivated meat as in animal meat, are still not fully answered.

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At Micro Meat we develop technologies to overcome these challenges and bring cultivated meat products to the market faster.

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Stay tuned.

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