Researchers at Tufts University have discovered that insect cells could be ideal for inclusion in cultured meat and other innovative food products, reports Food Dive. The study, which was published in Frontiers in Sustainable Food Systems, suggests that since lab-grown meat, poultry, and seafood are still in development, there may be opportunities to add other sources into the mix.
“The application of insect cell culture in cellular agriculture shows promise as a means of overcoming technical restraints and achieving high volume, low-input, and nutritious food production,” notes the study. Full Story
Related: Insect Protein on the Rise in Europe; Vegans Opposed to Insect Consumption.
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Insects May Be Next Cell-Based Protein
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June 10, 2019
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