
Meat by the molecule (The Biochemist)
New technologies for making meat are challenging the assumption that animal farming is necessary for meat production. This article, written by GFI’s Liz Specht and published in The Biochemist, provides a high-level overview of the growing fields of plant-based meat and cultivated meat. Both are predicated on the idea of deconstructing and reconstructing meat at the cellular and molecular level.
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