Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges

Advanced Science, Journal Year: 2021, Volume and Issue: 9(3)

Published: Nov. 16, 2021

Abstract Cultivating meat from stem cells rather than by raising animals is a promising solution to concerns about the negative externalities of production. For cultivated fully mimic conventional meat's organoleptic and nutritional properties, innovations in scaffolding technology are required. Many technologies already developed for use biomedical tissue engineering. However, production comes with unique set constraints related scale cost as well necessary attributes final product, such texture food safety. This review discusses properties vertebrate skeletal muscle that will need be replicated successful product current state innovation within industry, highlighting scaffold materials techniques can applied development. Recommendations provided future research into scaffolds capable supporting growth high‐quality while minimizing costs. Although development appropriate challenging, it also tractable provides novel opportunities customize properties.

Language: Английский

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Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation

Meat Science, Journal Year: 2022, Volume and Issue: 195, P. 109006 - 109006

Published: Oct. 14, 2022

Language: Английский

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Tissue Engineering Challenges for Cultivated Meat to Meet the Real Demand of a Global Market

International Journal of Molecular Sciences, Journal Year: 2023, Volume and Issue: 24(7), P. 6033 - 6033

Published: March 23, 2023

Cultivated meat (CM) technology has the potential to disrupt food industry-indeed, it is already an inevitable reality. This new alternative solve environmental, health and ethical issues associated with demand for products. The global market longs biotechnological improvements CM production chain. CM, also known as cultured, cell-based, lab-grown, in vitro or clean meat, obtained through cellular agriculture, which based on applying tissue engineering principles. In practice, first necessary choose best cell source type, then furnish nutrients, growth factors signalling molecules via cultivation media. procedure occurs a controlled environment that provides surfaces anchor-dependent cells offers microcarriers scaffolds favour three-dimensional (3D) organisation of multiple types. this review, we discuss relevant information production, including process, sources, medium requirements, main obstacles (consumer acceptance, scalability, safety reproducibility), technological aspects 3D models (biomaterials, scaffolds) assembly methods (cell layering, spinning bioprinting). We provide outlook market. Our review brings broad overview field, providing update everyone interested topic, especially important because multidisciplinary technology.

Language: Английский

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Market outlook for meat alternatives: Challenges, opportunities, and new developments

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 148, P. 104474 - 104474

Published: April 16, 2024

Language: Английский

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Prospects of artificial meat: Opportunities and challenges around consumer acceptance

Trends in Food Science & Technology, Journal Year: 2021, Volume and Issue: 116, P. 434 - 444

Published: Aug. 8, 2021

Language: Английский

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In-vitro meat: a promising solution for sustainability of meat sector

Journal of Animal Science and Technology, Journal Year: 2021, Volume and Issue: 63(4), P. 693 - 724

Published: July 1, 2021

The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production edible biomass by culture stem cells harvested from the muscle live animals self-organizing or scaffolding methodology. considered as efficient, environmental friendly, better ensuring public safety nutritional security, well ethical way producing meat. Source cells, media ingredients, supply large size bioreactors, skilled manpower, sanitary requirements, products with similar sensory textural attributes conventional meat, consumer acceptance, proper set up regulatory framework are challenges faced commercialization acceptance To realize any perceivable change various socio-economic spheres, technology should be commercialized cost-effective widely accepted among consumers. new increasing demand population could fulfill establishment at scale its popularization. adoption an industrial will lead to self-sufficiency developed world.

Language: Английский

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Commercialization of cultured meat products: Current status, challenges, and strategic prospects

Future Foods, Journal Year: 2022, Volume and Issue: 6, P. 100177 - 100177

Published: Aug. 9, 2022

Cell-based meat has attracted great attention in recent years as a novel product of future food biomanufacturing and breakthrough the global industry. Previous reports mainly focus on relatively independent investigation nature consumer acceptance cultured meat, there is limited research upon its commercialization, safety, quality control. Based existing literature, we overview current startups distribution, varieties, investment, financing status. Furthermore, challenges commercializing products are systematically discussed from aspects key technologies, safety supervision, market expectation. Finally, some strategies prospects related to marketing put forward. Although startups' development results exciting, greatest obstacles promotion large-scale production, assessment, improvement supervision system, product-based survey influenced by technology challenges.

Language: Английский

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Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments

Meat Science, Journal Year: 2022, Volume and Issue: 188, P. 108776 - 108776

Published: Feb. 22, 2022

Language: Английский

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Consumer behavior towards cultured meat: A review since 2014

Appetite, Journal Year: 2022, Volume and Issue: 179, P. 106314 - 106314

Published: Sept. 19, 2022

Language: Английский

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Cultured meat: Processing, packaging, shelf life, and consumer acceptance

LWT, Journal Year: 2022, Volume and Issue: 172, P. 114192 - 114192

Published: Nov. 21, 2022

Increasing concern of consumers on sustainability issues leads to high demand for new alternative protein-based products alter animal origin meat in the market. Meat alternatives, like cultured meat, are market and skeptical consume so an improvement functionality sensory quality pose be important information increase their acceptability by consumer. Unnaturalness, healthiness, texture, price, safety main considered attributes need well-promoted improve purchasing power meat. With production a controlled environment with tissue-engineered technology, can produced fulfill demanded acceptable consumers. Packaging potential cultural maintain its food shelf life highlights consumer acceptance different countries approach represent This review shows current scenario processing packaging, Consumer future roadmap development have also been discussed detail.

Language: Английский

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