Les problèmes liés à l’élevage intensif

• Factory farming: what it is and why it’s a problem – The Humane League (2020) [Article, 10 mins] 
• Is Meat Really that Bad? – Kurzgesagt – In a Nutshell (2021) [Vidéo, 12 mins]
• How Drug-Resistant Bacteria Travel from the Farm to Your Table – Moyer (2016) [Article, 30 mins]
• Zoonosis emergence linked to agricultural intensification and environmental change – Jones et al. (2013) [Étude, 30 mins]

Introduction aux protéines alternatives

• Meat Without Animals: The Future Of Food – TED Talk de Bruce Friedrich [Vidéo, 15 mins]
• MOOC du Good Food Institute, “Reimagining the protein supply to feed 10 billion” –  Vidéo et slides [30 mins]

Généralités

• Why Meat is the Best Worst Thing in the World – Kurzgesagt – In a Nutshell (2018) [Vidéo, 9 mins]
• UK National Food Strategy: The Evidence – NFS (2021) [Rapport]
• The EAT-Lancet Commission Summary Report – Eat-Lancet (2019) [Rapport, 45 mins] 

Environnement

• Dernier rapport du GIEC – à partir de la page TS-89.
• Les viandes alternatives sont-elles plus vertueuses que la viande d’élevage ? – Tom Bry-Chevalier, BETA, Université de Lorraine, Romain Espinosa, CIRED, CNRS, Nicolas Treich, Toulouse School of Economics, INRAe (2022) [Article]
• Emissions Impossible: How Big Meat and Dairy are Heating Up the Planet – Institute for Agriculture and Trade Policy [Rapport, 30 mins]
• The Untapped Climate Opportunity in Alternative Proteins – BGG Consulting (2022) [Rapport]
• Résumé des éléments pertinents du rapport, New IPCC report: dietary shift and meat alternatives are needed to reduce greenhouse gas emissions – Eurogroups for Animals [Article]

Antibiorésistance

• The Review on Antimicrobial Resistance (AMR) – O’Neill (2016) [Rapport]

Maladies zoonotiques

• We have to wake up: factory farms are breeding grounds for pandemics – Foer & Gross (2020) [Article, 10 mins] 
• Geographical and Historical Patterns in the Emergences of Novel Highly Pathogenic Avian Influenza (HPAI) H5 and H7 Viruses in Poultry – Dhingra et al. (2018) 

Impacts sur la santé humaine

• Is Meat Bad for You? Is Meat Unhealthy? – Kurzgesagt – In a Nutshell (2019) [Vidéo, 10 mins]

Generalités

• MOOC du Good Food Institute “What is meat?” – Vidéo et slides [30mins]
• MOOC du Good Food Institute “Leveraging plants to create plant-based meat” – Vidéo and slides [25 mins]
• A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes – He et al. (2020) [Article, 50 mins]
• Plant-Based Meat Regulations and White Space Opportunities – Vidéo et slides [À partir de 36:30/slide 45, 30 mins]
• Plant-based meat – Good Food Institute [Site internet, 3 mins]
• The science of plant-based meat – Good Food Institute [Site internet, 25 mins]
• Plant-Based Meat Analogues – Kyriakopoulou et al. (2019) 
• Formulating with animal-free ingredients – MJ Kinney [Article]
• A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes – He et al. (2020)

Sélection et optimisation des cultures

• Plant Protein Primer – Good Food Institute [Rapport]
• Platforms for plant-based protein production – Xu et al. (2016)
  

Structure/Texture

• Plant-based meat manufacturing by extrusion – Good Food Institute [Rapport]
• Physicochemical and functional characteristics of plant protein-based meat analogs – Samard et Ryu (2019)
• Biomimetic plant foods: Structural design and functionality – Do et al. (2018)
• Structuring processes for meat analogues – Dekkers et al. (2018)
• How Muscle Structure and Composition Influence Meat and Flesh Quality – Listrat et al. (2016)

Nutrition/Santé

• Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content – Fresán et al. (2019)

Perception par les consommatrices et consommateurs

• Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients – Aschemann-Witzel et Peschel (2017)

Entreprises

• Protein Directory : Végétal
• GFI State of the Industry: Plant-based meat, eggs, and dairy – Vidéo, slides et rapport [1hr]
• Plant-based food manufacturing: Hopping on the plant-based train – CRB Group (2020)
• Impossible Foods: Pat Brown – How I Built This (2020) [Podcast, 66 mins]
• Tracking the plant-based protein movement – Food Dive

Généralités

• Protein Directory: Fermentation
• MOOC du Good Food Institute “Fermentation as an emerging production pillar in alternative proteins” – Vidéo et slides [1h 15 mins]
• Fermentation: The New Game-Changer For Alternative Proteins? – Kateman (2021) [Article, 10 mins]
• Scale-up of industrial microbial processes – Crater et Lievense (2018) [Étude, 15 mins]
• Commercial fermentation: Opportunities and bottlenecks – Warner (2021) [Talk, 30 mins]
• Fermentation – Good Food Institute [Site internet, 5 mins]
• The science of fermentation – Good Food Institute [25 mins] 
• Fermentation in the alternative protein field vidéo et slides [Conférence, 1h 16 mins]
• The Microbial Reasons Why the Impossible Burger Tastes So Good – American Society for Microbiology (2019) [Article, 10 mins]
• Coming Soon: A Post-Cow World – Precision Fermentation – The Flexitarian Times (2020) [Vidéo, 9 mins]
• A forgotten Space Age technology could change how we grow food – Lisa Dyson, directrice de Air Protein (2016) [Ted Talk]

Réglementation

• Generally Recognized as Safe (GRAS) – US Food & Drug Administration [Site internet]
• Alternative proteins and EU food law – Lähteenmäki-Uutela et al. (2021) [Étude]
• Safety of Alternative Protein – Singapore Food Agency [Site internet]
• Novel foods authorisation guidance – UK Food Standards Agency [Site internet]

Entreprises

• Protein Directory: Fermentation
• GFI State of the Industry: Fermentation for alternative proteins video, slides et rapport [1h]
• Successfully Commercializing Alternative Proteins – Bench to Plate – Mark Warner (2020)
• Debt Financing for Alternative Protein Companies – Jordan Kanis (2020)

Généralités

• How We Could Eat Real Meat Without Harming Animals – TED talk de Isha Datar [Vidéo, 12 mins]
• MOOC du Good Food Institute “What is cultivated meat?” – Vidéo et slides [40 mins]
• Cultivated Meat Regulation and Entrepreneurship vidéo et slides – MIT Cell Ag [Conférence, 11:12 à 56:47, 45 mins]
• Scientific, sustainability and regulatory challenges of cultured meat – Post et al. (2020) [Étude, 25 mins]
• Cultivated meat – Good Food Institute [Site internet, 3 mins]
• The science of cultivated meat – Good Food Institute [Site internet, 25 mins]
• Cellular agriculture in the UK: a review – Stephens et Ellis (2020) 

Podcasts

• The Red to Green Podcast – Saison 1: Cultured Meat and Cellular Agriculture (2020)
• The Red to Green Podcast – Saison 3: Promoting Alternative Proteins (2021)
• Cultured Meat and Future Foods Show – Alex Shirazi

Environnement

• Ex‑ante life cycle assessment of commercial‑scale cultivated meat production in 2030 – Analyse de cycle de vie de la viande cultivée, CE Delft (2023) [Étude]
• Environmental Life Cycle Assessment of a Novel Cultivated Meat Burger Patty in the United States – Kim, S., Beier, A., Schreyer, H.B., Bakshi, B.R. (2022) [Étude]
• Projected environmental benefits of replacing beef with microbial protein – Humpenöder, F., Bodirsky, B.L., Weindl, I. et al. (2022) [Étude]
• Dietary change in high-income nations alone can lead to substantial double climate dividend – Sun, Z., Scherer, L., Tukker, A. et al. (2022) [Étude]

Réglementation

• Generally Recognized as Safe (GRAS) – US Food & Drug Administration [Site internet]
• Alternative proteins and EU food law – Lähteenmäki-Uutela et al. (2021) [Étude]
• Safety of Alternative Protein – Singapore Food Agency [Site internet]
• Novel foods authorisation guidance – UK Food Standards Agency [Site internet]
• Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture – Stephens et al. (2018) [Étude, 25 mins] 

Perception par les consommatrices et consommateurs

• Consumer acceptance of cultured meat: A systematic review – Bryant et Barnett (2020) [Étude, 45 mins] 
• Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred – Fraeye et al. (2020)
• Post LinkedIn sur une étude d’Opinion way (2023)

Entreprises

• Protein Directory : Viande cultivée
• GFI State of the Industry: Cultivated meat – Video, slides et rapport [1h]
• Food for Thought: The Protein Transformation – BCG et Blue Horizon (2021) [Rapport]
• Cultivated meat: Out of the lab, into the frying pan – McKinsey (2021) [Rapport]
• The Business of Cultured Meat – Choudhury et al. (2020) [Étude]

Généralités

• Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture – Stephens et al. (2018) [Étude, 25 mins]
• Social and Economic Opportunities and Challenges of Plant-Based and Cultured Meat for Rural Producers in the US – Newton et al. (2021) [Étude, 50 mins]
• Cell-cultured meat: Lessons from GMO adoption and resistance – Mohorčich & Reese (2019) [Étude, 50 minutes]
• Culture, meat, and cultured meat – Bryant (2020)
• Raising the steaks: developing a market for alternative protein in the UK – Social Market Foundation (2021) [Étude]
• FOOD 2030 Pathways for Action: Alternative Proteins and Dietary Shift – Commission européenne (2020)
• What if all our meat were grown in a lab? – Parlement européen (2018)

Perception par les consommatrices et consommateurs

• Consumer acceptance of cultured meat: A systematic review – Bryant & Barnett (2020) [Étude, 45 mins] 
• The Red to Green Podcast – Saison 3: Promoting Alternative Proteins (2021)
• The effect of information content on acceptance of cultured meat in a tasting context – Rolland et al. (2020) 

Réglementation

• Alternative proteins and EU food law Lähteenmäki-Uutela et al. (2021) [Étude]
• Food Made with Cultured Animal Cells – FDA (2020)
• The Regulatory Environment of Plant-Based and Cultured Meat – Seehafer & Bartels (2019)
• Cultured Meat: How to Regulate Alternatives to Farmed Meat – How to Regulate? (2020)

Généralités

• “Lab-grown meat is supposed to be inevitable. The science tells a different story.” – Fassler (2021) [Article, 50 mins]
• GFI statement addressing TEAs [Article, 15 mins]
• Rational optimism for cultivated meat – Swartz (2021) [Article, 15 mins]
• TEA of cultivated meat. Future projections for different scenarios – CE Delft (2021)
• Pour un résumé : ici
• Isha Datar sur Twitter
• Elliot Swartz sur Twitter
• Cultured meat predictions were overly optimistic – Dullaghan (2021)
• First-Hand Assessment of Cultivated Meat Progress, par Mosa Meat [Article, 20 mins]
• Cultured meat was never inevitable – Post de George Peppou, fondateur et directeur de Vow Food (2021)