A conversation about cultivated meat.

Abstract

Summary: Cultivated or cultured meat is promising to revolutionize the food industry in the coming years to decades, helping to resolve concerns related to the environmental impact and ethical implications linked to conventional meat production. We talked to <i>Dr. Sandhya Sriram</i>, the Group CEO and Co-founder of Shiok Meats Pte. Ltd., Singapore; <i>Prof. Shulamit Levenberg</i>, the former Dean of the Biomedical Engineering Department at the Technion, current Director of the Technion Center for 3D Bioprinting and The Rina & Avner Schneur Center for Diabetes Research, as well as the Co-founder and Chief Scientific Adviser of Aleph Farms, Israel; and <i>Dr. Timothy Olsen</i>, Head of Cultured Meat in the Life Science business at Merck KGaA, Germany; about this relatively new and quickly developing sector. They explain what their teams are working on, including the biggest recent accomplishments, speak about the main challenges facing the field and how they can be resolved, and share their visions about the future of cultivated meat, aiming to provide more equitable and sustainable access to nutritious food for the growing world population.