From microbial proteins to cultivated meat for alternative meat-like products: a review on sustainable fermentation approaches
Abstract The global demand for protein is rapidly increasing due to population growth and changing dietary preferences, highlighting the need for sustainable alternatives to traditional animal-based proteins. This review explores cultivated meat and microbial alternative proteins, focusing on their...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-05-01
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| Series: | Journal of Biological Engineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s13036-025-00509-9 |
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