
Cell-based meat often referred to as cultured meat or clean meat, are grown from actual cells, outside of an animal under laboratory conditions. These products are not synthetic or imitation meat but are genuine animal meat, which replicates the exact nutritional & sensory profile as that of traditional meat. The comparable taste & texture results from the exact arrangement of cells in 3-dimensional structure as that of animal tissues. The first cell-based beef hamburger was curated by Mark Post at Maastricht University in 2013, and since then a large number of companies have made debut with prototypes of different meat sources, such as pork, chicken, and seafood, among others.