Cultivated meat manufacturing: Technology, trends, and challenges

Engineering in Life Sciences, Journal Year: 2023, Volume and Issue: 23(12)

Published: Nov. 20, 2023

Abstract The growing world population, public awareness of animal welfare, environmental impacts and changes in meat consumption leads to the search for novel approaches food production. Novel foods include products with a new or specifically modified molecular structure, made from microorganisms, fungi, algae insects, as well cell tissue cultures. latter approach is known by various names: “clean meat”, “in vitro meat” “cell‐cultured” “(cell‐)cultivated meat”. Here, cells isolated agronomically important species are expanded ex vivo produce biomass used unstructured grow differentiate on scaffolds structured analogues. Despite fast‐growing field high financial interest investors governments, cultivated production still faces challenges ranging source choice, affordable expansion, use cruelty‐free food‐grade media, regulatory issues consumer acceptance. This overview discusses above possible solutions strategies meat. review integrates multifaceted historical, social, technological insights field, provides both an engaging comprehensive introduction general interested robust perspective experts.

Language: Английский

---

Cultivation of Bovine Mesenchymal Stem Cells on Plant-Based Scaffolds in a Macrofluidic Single-Use Bioreactor for Cultured Meat

Foods, Journal Year: 2024, Volume and Issue: 13(9), P. 1361 - 1361

Published: April 28, 2024

Reducing production costs, known as scaling, is a significant obstacle in the advancement of cultivated meat. The cultivation process hinges on several key components, e.g., cells, media, scaffolds, and bioreactors. This study demonstrates an innovative approach, departing from traditional stainless steel or glass bioreactors, by integrating food-grade plant-based scaffolds thermoplastic film While films are commonly used for constructing fluidic systems, conventional welding methods cost-prohibitive lack rapid prototyping capabilities, thus inflating research development expenses. developed laser technique facilitates contamination-free leakproof sealing polyethylene films, enabling efficient fabrication macrofluidic systems with various designs dimensions. By incorporating such rice seeded bovine mesenchymal stem into these this sterile cell proliferation within systems. approach not only reduces bioreactor construction costs but also addresses need scalable solutions both industrial settings. Integrating single-use bioreactors minimal shear forces macro carriers puffed may further enhance biomass scaled-out model. use aligns sustainable practices tissue engineering cultured-meat production, emphasizing its suitability diverse applications.

Language: Английский

---

An overview of cultured meat and stem cell bioprinting: How to make it, challenges and prospects, environmental effects, society's culture and the influence of religions

Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: 18, P. 101307 - 101307

Published: July 22, 2024

Meat is the main and important source of protein, minerals, vitamins plays a crucial role in human nutrition. Based on projections, consumption it expected to increase twofold by 2050 as result population growth. Conversely, this surge meat production gives rise issues such indiscriminate slaughter animals, escalation methane gas subsequent exacerbation global warming phenomenon, heightened risk shared diseases between humans emergence antibiotic-resistant strains pathogens, well excessive water usage. There will be significant amount, therefore, imperative explore novel approaches, employing lab-grown meat. Current research field primarily centered around cultured These meats offer numerous benefits, their eco-friendliness ability mitigate animal-borne illnesses. In process cultivating meat, stem or satellite cells are extracted from animal's muscle tissue without causing harm animal. then placed culture medium containing fetal bovine serum. Subsequently, they employ either edible non-edible scaffolds means facilitating cell proliferation, which introduced into bioreactor induce growth tissue. Under optimal conditions, including appropriate temperature, oxygen levels, nutrient availability, factors, typically takes approximately 3–5 weeks for thin piece develop. Presently, feasibility adopting severely limited its exorbitant cost, substandard colour taste, lack acceptance various religious groups. Enhancing can achieved incorporating compounds like red beetroot saffron, while taste enhanced fatty acids, fats, protein. It acknowledge that technology still initial phases order achieve widespread production, attain satisfactory level consumer approval. Furthermore, adoption may potentially lead decrease income livestock breeders. However, given inherent risks associated with industry, proceed direction. Also, 3D printing an advancing digital has vast market potential food nutrition technology. offers platform creating distinctive products have improved sensory nutritional qualities, specifically tailored particular consumer. provide distinct solutions challenges controlling fat, other composition, lifelike texture. The man-made materials used engineering polystyrene, polylactic acid (PLA), polyglycolic (PGA), mixture acids called PLGA.

Language: Английский

---

Revolutionizing cell-based protein: Innovations, market dynamics, and future prospects in the cultivated meat industry

Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: 18, P. 101345 - 101345

Published: Aug. 23, 2024

The world's population is proliferating, and the growing needs more food resources. Meat one of essential dietary components for humans, but available meat resources are insufficient to fulfill consumers' demands. In this scenario, alternative could be a sustainable resource fulfilling demand. Cultured best alternatives also has potential demand population. produced by cultivating animal stem cells allowing them undergo growth division process that closely mimics natural cellular development inside living organisms. primary reasons behind cultured production minimize environmental effect reducing methane emissions, cost so it will economical consumer, provide antibiotic-free meat. This review explains new technologies being introduced create opportunities improve overall It explores sector's market challenges industry.

Language: Английский

---

From Farms to Labs: The New Trend of Sustainable Meat Alternatives

Food Science of Animal Resources, Journal Year: 2024, Volume and Issue: 45(1), P. 13 - 30

Published: Nov. 28, 2024

Meat analogs or meat alternatives mimic conventional by using non-meat ingredients. There are several reasons for the rising interest in alternatives, e.g., health-consciousness, environmental concerns, and growing demand sustainable diets. Factors like low-calorie foods, low-fat, efforts to reduce greenhouse gas emissions, flexitarian lifestyles also contributing this change (conventional analogs). Numerous substitutes presently being launched alternative markets. Plant-based meat, restructured cultured hybrid insect protein-based prevalent among alternatives. The scope of including plant-based insect-based protein products, is expanding due advances food technology. Innovation technology plays a crucial role production. Still, there some challenges market consumer acceptance, appearance cost Innovative approaches, such as advanced technologies awareness consumer, required deal with these challenges. This review briefly examines technological advances, regulatory requirements, pros cons, trends finding highlights importance resource food. Moreover, can fulfill increasing decrease impact. Additionally, explores ways improve overall scenario

Language: Английский

---

Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion

Innovative Food Science & Emerging Technologies, Journal Year: 2025, Volume and Issue: unknown, P. 103919 - 103919

Published: Jan. 1, 2025

Language: Английский

---

Beyond the plate: exploring next generation professionals’ views on cell-based meat

British Food Journal, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 19, 2025

Purpose Cell-based meat is currently one of the most debated food sources recent decades, as it involves cultivating animal-derived biological tissues in controlled environments. Opinions on this topic vary widely; some see nutritional source a strategy to address sustainability challenges agri-food sector, while others perceive potential negative impact their culture and traditions. In context, study aimed gather opinions Italian students engaged animal production science studies assess viewpoints regarding socio-ethical, environmental, economic dimensions since they represent future generation professionals consumers. Design/methodology/approach study, hybrid qualitative-quantitative method Q-methodology was used. By leveraging strengths both qualitative quantitative approaches, provides systematic for examining interviewees’ subjectivity by gathering individuals’ points view into clusters referred factors. Findings The analysis results revealed existence four distinct factors within analyzed student population, highlighting different among group individuals pursuing same course study. Originality/value may provide additional insights debate offer valuable information policymakers discussion novel foods, particularly cell-based meat, which still lacks regulatory framework at European Union level.

Language: Английский

---

Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources—An Overview

Nutrients, Journal Year: 2025, Volume and Issue: 17(7), P. 1148 - 1148

Published: March 26, 2025

Protein is a fundamental macronutrient in the human diet. It supplies our organisms with essential amino acids, which are needed for growth and maintenance of cells tissues. Conventional protein sources, despite their complete acid profiles excellent digestibility, have proven negative impact on environment. Furthermore, production poses many ethical challenges. This review aims to present nutritional, more ethical, environmentally friendly alternatives that could serve as potential sources population. The available literature alternative has been analyzed. Based research conducted, various products identified described, including plant-based such soybeans, peas, faba beans, lupins, hemp seeds; aquatic algae, microalgae, water lentils; well insect-based microbial cell-cultured meat. Despite numerous advantages, lower environmental impact, higher standards production, beneficial nutritional profiles, not without limitations. These include bioavailability certain presence antinutritional compounds, technological challenges, issues related consumer acceptance. Nevertheless, proper dietary composition, optimization processes, further advancements, presented can constitute valuable sustainable growing global

Language: Английский

---

Allergenicity in cultured meat: assessment and strategic management

Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 13

Published: April 29, 2025

As global population and demand for meat products rise, traditional livestock production faces major challenges in economic efficiency environmental sustainability. Cultured meat, produced through vitro cultivation of animal cells, has emerged as a promising alternative, offering notable public health benefits. However, safety concerns persist owing to differences technology materials compared with conventional food production. Additionally, comprehensive evaluation newly expressed proteins allergenic potential is essential. This review examines cultured processes explores allergenicity assessment methods used genetically modified organisms, aiming propose an approach tailored meat. Prioritizing crucial ensuring genomic proteomic equivalence conventionally foods. It also necessary assess the presence novel sensitization integrated analysis. The framework proposed this study will support development regulatory systems preventing consumer incidents associated these products.

Language: Английский

---

Bibliometric insights into the science of lab-grown meat as alternative protein

British Food Journal, Journal Year: 2025, Volume and Issue: unknown

Published: April 30, 2025

Purpose This study is aimed at identifying the current research trends and topics in cultured meat as an alternative protein source. The global demand for increasing due to continued population growth dietary changes. Sustainable solutions, such lab-grown meat, are option meet this need while minimizing environmental impact harnessing technological resources. Design/methodology/approach conducted a bibliometric analysis using data collected from Scopus database identify main contributions field of knowledge. In total, 210 documents were processed Excel, VOSviewer PowerBi software. Findings revealed exponential number publications after 2019, with United States UK most influential countries on subject. New terms found “meat substitute” “nutritional value.” Alternative that researchers envision food crisis sustainable context. Practical implications affecting various stakeholders linked traditional production identified. addition, cooperative mechanisms must be put place establish regulations artificially grown meat. Originality/value contributes literature overview crop evolving demand.

Language: Английский

---