Cellular agriculture is poised to become a growth industry. The term refers to the engineering of plant or animal cells to create a food product or ingredient. The technology has been used for decades to produce food enzymes and proteins. For example, since the 1990s, 80 per cent of the rennet used in cheese making worldwide is produced by protein fermentation rather than traditionally sourced from calves’ stomachs. Cellular agriculture is also known for its potential to commercially produce animal proteins that closely mimic the meat of farmed animals.