Plant-based meat is an alternative to conventional meat products, designed to mimic the taste, texture, and nutritional profile of animal meat using plant-derived ingredients.
Cultivated meat is made of the same cell types arranged in the same or similar structure as animal tissues, thus replicating the sensory and nutritional profiles of conventional meat.
Fermentation for alternative protein production encompasses both biomass fermentation and precision fermentation. These proteins can mimic those found in animal products or can be entirely novel.
