npj Science of Food,
Journal Year:
2025,
Volume and Issue:
9(1)
Published: Feb. 25, 2025
Aloe
vera,
renowned
for
its
medicinal
and
food
applications,
offers
a
sustainable,
scalable,
cost-effective
scaffold
material
cultured
meat
production.
Our
method
repurposes
vera
parenchyma
into
sustainable
innovative
CM
These
scaffolds,
derived
from
agricultural
byproducts,
feature
porous
structure
that
retains
liquids
supports
bovine
mesenchymal
stem
cell
(bMSC)
adhesion,
proliferation,
extracellular
matrix
formation.
By
incorporating
oleic
acid,
the
scaffolds
enable
accumulation
of
fat-like
tissue,
creating
"lipid
chunks"
can
enhance
texture
flavor
profile
plant-based
alternatives.
Furthermore,
scalability
is
addressed
by
culturing
in
macrofluidic
single-use
bioreactor
(MSUB),
showcasing
potential
large-scale
This
work
demonstrates
scaffold's
versatility
as
highlights
promise
protein
solutions
tissue
engineering
applications.
Italian Journal of Animal Science,
Journal Year:
2023,
Volume and Issue:
22(1), P. 749 - 753
Published: Aug. 6, 2023
Certain
companies
in
the
rapidly
expanding
cultured
meat
space
claim
that
is
exactly
same
taste,
flavour
and
nutrition
as
traditional
meat,
but
without
need
for
animal
slaughter,
bringing
benefits
human
health
environment.
It
important
to
point
out
still
early
phases
of
development
and,
many
cases,
claims
are
based
on
assumptions
rather
than
facts.
In
this
work,
we
outline
several
knowledge
gaps,
mainly
technical
issues,
with
repercussions
related
possible
well
economic
regulatory
challenges.
Foods,
Journal Year:
2024,
Volume and Issue:
13(7), P. 1010 - 1010
Published: March 26, 2024
Alternative
proteins
have
gained
popularity
as
consumers
look
for
foods
that
are
healthy,
nutritious,
and
sustainable.
Plant
proteins,
precision
fermentation-derived
cell-cultured
algal
mycoproteins
the
major
types
of
alternative
emerged
in
recent
years.
This
review
addresses
alternative-protein
categories
reviews
their
definitions,
current
market
statuses,
production
methods,
regulations
different
countries,
safety
assessments,
nutrition
functionalities
applications,
and,
finally,
sensory
properties
consumer
perception.
Knowledge
relative
to
traditional
dairy
is
also
addressed.
Opportunities
challenges
associated
with
these
discussed.
Future
research
directions
proposed
better
understand
technologies
develop
consumer-acceptable
final
products.
Food Science of Animal Resources,
Journal Year:
2024,
Volume and Issue:
44(3), P. 499 - 514
Published: Feb. 29, 2024
Cultured
meat
has
been
gaining
popularity
as
a
solution
to
the
increasing
problem
of
food
insecurity.
Although
research
on
cultured
started
later
compared
other
alternative
meats,
industry
is
growing
rapidly
every
year,
with
developed
products
evaluated
being
most
similar
conventional
meat.
Studies
production
techniques,
such
culturing
new
animal
cells
and
developing
medium
sera
scaffolds,
are
conducted
intensively
diversely.
However,
active
in-depth
quality
characteristics
meat,
including
studies
sensory
storage
properties
that
directly
influence
consumer
preferences,
still
lacking.
Additionally,
combination
or
ratio
fat
muscle
improvement
microbiota,
protein
degradation,
fatty
acid
degradation
remain
be
conducted.
By
actively
investigating
these
topics,
we
aim
verify
safety
ultimately
improving
preference
for
products.
Future Foods,
Journal Year:
2024,
Volume and Issue:
10, P. 100411 - 100411
Published: June 25, 2024
Precision
fermentation
(PF)
is
a
process
for
producing
dairy
products
without
the
need
cows.
The
technology
considered
to
have
potential
addressing
sustainability
issues
by
high-nutritional
proteins
with
lower
resource
consumption.
As
knowledge
about
impact
of
information
as
well
perceived
benefits
and
risks
on
consumer
acceptance
still
low
we
conducted
an
experimental
study
2,035
German
participants.
We
tested
five
treatments
regarding
basic
facts,
technology,
genetic
modification,
similarity
other
using
between-subject
design.
Furthermore,
included
concerning
animal
welfare/farmers'
livelihoods,
food
quality
(consistency
naturalness),
land
use,
nature,
market.
Our
analysis
only
shows
significantly
negative,
but
low,
modification
consumers'
willingness
try
PF
cheese.
were
further
able
reveal
that
consumers
are
positively
influenced
emphasize
consistent
aspects
negative
arguments
farmers'
risk
losing
their
source
income
market
power
large
companies
appear
be
greatest
acceptance-reducing
influence.
Overall,
this
serves
basis
successful
marketing
communication
Foods,
Journal Year:
2024,
Volume and Issue:
13(17), P. 2663 - 2663
Published: Aug. 23, 2024
Creating
propositions
for
the
near
and
distant
future
requires
a
design
to
catch
tide
of
times
move
with
or
against
trends.
In
addition,
appropriate,
adaptable,
flexible,
transformational
projects
are
needed
in
light
changes
science,
technology,
social,
economic,
political,
demographic
fields
over
time.
Humanity
is
facing
period
which
science
developing
technologies
will
be
even
more
important
solving
food
safety,
health,
environmental
problems.
Adapting
mitigating
climate
change;
reducing
pollution,
waste,
biodiversity
loss;
feeding
growing
global
population
safe
key
challenges
agri-food
industry
supply
chain,
requiring
systemic
transformation
agricultural
systems
sustainable
agri-food.
The
aim
this
review
compile
scientific
evidence
data,
define,
create
strategies
terms
security,
sufficiency;
foods
alternative
protein
sources;
factors
affecting
nutrition
security
agriculture;
promising
such
as
functional
foods,
novel
synthetic
biology,
3D
printing.
review,
conservation,
nutritional,
sensory,
welfare,
potential
limitations
opportunities
overcome
them
on
basis
new
approaches,
innovative
interpretations,
possibilities,
discussed.
Additionally,
also
offers
suggestions
research
trends
perspectives.
This
article
focuses
sources,
efficient
systems,
highlights
technological
advances
directions,
provides
significant
perspective
sustainability.
