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The “no kill” product cultivated from animal cells has only small regulatory hurdles left before it can be sold in restaurants

New yorkUnited statesUma valetiDana hunnesLiz spechtAllison aubreyMatt reynoldsClare toeniskoetterPat brownLaura reileyUniversity of california los angeles medical centerUs department of agricultureGood food instituteDrug administrationUnited states foodUpside foods