Food Technology Magazine

How Eco-Friendly Is Cultivated Meat?

With the United States on the cusp of cultivated meat commercialization, debate surrounds its potential impact on progress toward net zero food production.

By Dale Buss
Fork through an Ivy Farm meatball with grated cheese, greens, and tomato on top

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    About the Authors

    Emily Little is an associate editor of Food Technology (elittle@ift.org).
    Emily Little
    Linda Milo Ohr is a food scientist and writer based in Highlands Ranch, Colo. (linda.ohr@gmail.com).
    Linda Ohr
    Julie Larson Bricher is Science and Technology editor of Food Technology magazine (jbricher@ift.org).
    Julie Bricher

    In This Article

    1. Culinary and Ingredient Trends
    2. Marketing
    3. Food Ingredients and Additives
    4. Flavors
    5. Food Product Development
    6. Sustainability

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