ADVERTISEMENT For meat to be grown in laboratories, cells are collected from living animals and multiplied in bioreactors. The resulting matter is then enhanced with fibre and other elements to add texture and nutrition. Since artificial meat is boneless and skinless, its use is mainly foreseen for burgers, nuggets, and sausages. Although around 40% of research in this area is carried out by private entities in Europe, there are still no common rules defined by the European Commission, within