Therefore, additives, such as flavourings, colourings, myoglobin, vitamins, and minerals may be added to the culture. Their impact on the final nutrition of the product will need consideration (footnote 46) (footnote 47) (footnote 48)). (https://www.food.gov.uk/research/identification-of-hazards-in-meat-products-manufactured-from-cultured-animal-cells-hazards)
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