1. Home
  2. Food–Chem–Bio industry processes
  3. Food industry
  4. In Vitro Meat - Interests, Challenges and Perceptions of Consumers

  5. Market and legislation

Article | REF: F6520 V1

In Vitro Meat - Interests, Challenges and Perceptions of Consumers

Authors: Sghaier CHRIKI, Marie-Pierre ELLIES-OURY, Jean-François HOCQUETTE

Publication date: December 10, 2020

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!

Français

3. Market and legislation

3.1 Key players involved (R&D and financing)

While few public research organizations have announced a research program to produce cultured meat, some forty start-ups are currently working on in vitro meat worldwide . The main companies positioned on the market are American,...

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!

The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors
+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year
From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Food industry

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
Market and legislation
Outline