Meat by the molecule: making meat with plants and cells

Liz Specht (The Good Food Institute, USA) Our notion of meat has undergone a redefinition in recent years. New technologies for producing meat are challenging our assumptions regarding whether meat production need involve animal farming at all. In this article we’ll explore opportunities in the growing fields of plant-based meat and clean meat, both of which are predicated upon the concept of deconstructing and reconstructing meat at the cellular and molecular level.