In a global first, in recent days, Singapore greenlighted the marketing of a cell-based meat product for human consumption. The approval represents an inflection point in the rapid rise of alternative proteins around the world.  

In contrast to plant-based meat, which mimics the organoleptic characteristics of real meat but uses proteins from plants, cell-based meat is actually meat tissue produced without animal slaughter.  Also known as cultivated meat or cell cultured meat, cell-based meat is intended to replicate the organoleptic, nutritional, and compositional characteristics of meat tissue harvested from food-producing animals. 

Read the full article on Food Safety News.