Viewpoint: could cultivated meat's real route to mainstream markets be as hybrid food ‐ why this makes sense?

From beginnings as an esoteric research topic, cultivated meat (produced from cells originating from the meat producing animals) has developed with increasing pace from a research concept and is starting to break into restaurant markets in Singapore, USA, and Israel. However, there remains a significant journey in the global food ecosystem in order for it to reach mainstream retail. This viewpoint piece will probe how combining the best from plant-based meat alternatives and cultivated meat disciplines may end up addressing consumers desires, delivering on sustainability, palatability, nutritional balance and economic viability.