Cultivated meat (also known as cultured meat) is genuine animal meat (including seafood and organ meats) produced in vitro using tissue engineering techniques. This method of manufacturing eliminates the need to raise and farm animals for food. Cellular agriculture has the potential to address animal welfare, food insecurity, human health, and the significant global environmental problems caused by meat production, and is expected to account for 35% of global meat consumption by 2040. We are witnessing the reinvention of fermentation, which is pushing biological boundaries by creating new foods and medicines that are more precise, healthy, and sustainable.
