This cross-journal collection on “Cultivated Meat and Alternative Protein Sources” is a collaboration between Nature Communications, npj Science of Food, Communications Biology and Scientific Reports. This rapidly growing field combines materials science, stem cell technology, tissue engineering and other disciplines to generate meat and alternative protein options that are more ethical and sustainable to feed the growing world population. We are keen to see submissions in this exciting space, specifically but not exclusively in the areas of Alternative or non-animal Protein Sources, Cultivated Meat Technology (including cell lines, tissue engineering, culture media) and Cultivated Meat Considerations.

Source: Cultivated Meat and Alternative Protein Sources