The global landscape of alternative proteins is rapidly changing, with cellular agriculture—particularly cultivated meat—emerging as one of the most revolutionary developments in the food biotechnology industry. Cultivated meat offers a sustainable and ethical alternative to traditional animal farming by producing real meat directly from animal cells, addressing issues in animal welfare, environmental sustainability, and food security.

The cultivated meat sector is clearly transitioning from early-stage biological research toward scalable biomanufacturing and commercialization. There is a strong emphasis on cost optimization and sustainability, driven by innovations in serum-free media, bioreactor engineering, and edible scaffolding systems.
•    Which partnerships among start-ups, equipment manufacturers, and academic institutions are accelerating technology transfer and commercialization?
•    Why will public investments and collaborative R&D initiatives continue to expand?
•    How are automation, AI integration, and 3D bioprinting emerging as pivotal enablers for achieving sensory authenticity and cost parity with conventional meat?