This paper examines the production of meat, including fish, through in vitro techniques, commonly referred to as cultured meat, as a potential solution to reducing animal suffering while addressing the growing global demand for food, including aquatic products. The first poultry products developed using this method have already received regulatory approval in Singapore and the United States. Further expansion of cultured meat production is expected in the coming years, including in the European market, subject to a positive assessment by the European Food Safety Authority. This paper also discusses the potential environmental and public health benefits of cultured meat production, alongside the key challenges and barriers to its commercialization.
English
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Język Polski