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

Journal of Agriculture and Food Research, Год журнала: 2024, Номер 18, С. 101345 - 101345

Опубликована: Авг. 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.

Язык: Английский

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Cultured meat in the European Union: Legislative context and food safety issues

Current Research in Food Science, Год журнала: 2024, Номер 8, С. 100722 - 100722

Опубликована: Янв. 1, 2024

The current food system, which is responsible for about one third of all global gas emissions, considered the main causes resource depletion. For this reason, scientific research investigating new alternatives capable feeding an ever-growing population that set to reach 9–11 billion by 2050. Among these, cell-based meat, also called cultured possible solution. It part a larger branch science cellular agriculture, whose goal produce from individual cells rather than whole organisms, tracing their molecular profile. To date, however, meat aroused conflicting opinions. aim review was take in-depth look at European legislative framework, reflects 'precautionary approach' based on assumption these innovative foods require careful prior risk assessment safeguard consumer health. In context, risks made it not only identify critical points during each stage production chain (proliferation, differentiation, scaffolding, ripening and marketing), but solutions in accordance with recommendations Food Safety Authority (EFSA). At same time, criticalities modulation organoleptic nutritional properties, fundamental aspects creation product must follow traditional one, were investigated. Finally, future markets studied, would complement implementing offer consumer, who still sceptical acceptance product. Although further investigation needed, growing demand market diversification security opportunities associated shortages, as well justifying commercialisation present opportunity position beneficial.

Язык: Английский

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Stable cytoactivity of piscine satellite cells in rice bran-gelatin hydrogel scaffold of cultured meat

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 277, С. 134242 - 134242

Опубликована: Июль 29, 2024

Язык: Английский

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Fabrication of cell cultured meat by hydrogel with topographic microstructures

Food Bioscience, Год журнала: 2023, Номер 55, С. 102910 - 102910

Опубликована: Июль 18, 2023

Язык: Английский

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Is Cultured Meat a Case of Food or Technological Neophobia? On the Usefulness of Studying Social Representations of Novel Foods

Applied Sciences, Год журнала: 2025, Номер 15(5), С. 2795 - 2795

Опубликована: Март 5, 2025

In recent years, many studies have examined “novel foods” from various perspectives; however, the theoretical framework of social representations has been underutilized in this research. This paper denotes an initial attempt to study socio-symbolic impact synthetic foods using framework. Specifically, aims explore how different audiences—such as carnivores versus vegetarians—interpret unfamiliar foods, focusing on a new food technology: meat. The research seeks describe and compare cultured meat that are co-constructed shared among these groups (n = 350). adopts structural approach, analyzing both structure content question. was achieved through mixed-methods strategy, which included hierarchical evocation, neophobia scale, checklists, open-ended questions, projective sensory analysis technique. Data employed qualitative quantitative methods. main findings indicate significant roles generative processes, cognitive polyphasia, anchors co-construction use chemical-genetic objectification, metaphors, clichés reflects ongoing debates about possible implications consumption for environment society. Our encourage consideration knowledge cultural variables studies.

Язык: Английский

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Integrity Challenges in Halal Meat Supply Chain: Potential Industry 4.0 Technologies as Catalysts for Resolution

Foods, Год журнала: 2025, Номер 14(7), С. 1135 - 1135

Опубликована: Март 25, 2025

The application of Industry 4.0 technologies in the halal meat supply chain (HMSC) is an emerging but underexplored area. While like 3D printing, AI, AR, metaverse, digital twins, robotics, and big data analytics are widely discussed food production, their specific use HMSC lacks comprehensive analysis. These can address challenges such as cross-contamination, fraud, traceability issues, few studies have examined practical implementation, highlighting need for further empirical research. This review explores how enhance efficiency, traceability, transparency highlights potential AR real-time product verification, metaverse virtual inspections, AI robotics improving compliance, hygiene, twins training quality monitoring. also identified research gaps, particularly lack focus on intelligent packaging, vitro meat, printing products. findings stress greater exploration these HMSC, emphasizing transformative creating a transparent efficient system. Further essential, especially regarding impact standards sustainability, ensuring future growth.

Язык: Английский

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Exploring the sustainability narratives of cultured meat

Sustainability Science, Год журнала: 2025, Номер unknown

Опубликована: Апрель 11, 2025

Язык: Английский

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KÜLTÜRLENMİŞ ETE YÖNELİK FARKINDALIK: BİR ÖLÇEK GELİŞTİRME ÇALIŞMASI

Sağlık Bilimleri Dergisi, Год журнала: 2025, Номер 34(1), С. 61 - 68

Опубликована: Апрель 7, 2025

Bu çalışmanın amacı yetişkinlerin Kültürlenmiş Ete Yönelik Farkındalık düzeylerini belirlemek için geçerli ve güvenilir bir ölçek geliştirmektir. Metodolojik araştırma olan bu çalışma Haziran-Eylül 2022 tarihleri arasında Türkiye'de e-anket yöntemiyle gerçekleştirilmiştir. Çalışmanın örneklemini yaşayan araştırmaya gönüllü olarak katılan 18 yaş üzeri 281 yetişkin oluşturmuştur. Veri toplama aracı araştırmacılar tarafından literatüre dayalı hazırlanantaslak formu kullanılmıştır. Ölçeğin kapsam görünüş geçerliliğini sağlamak amacıyla uzman görüşlerine başvurulmuştur. yapı değerlendirmek içinaçıklayıcı faktör analizi doğrulayıcı uygulanmıştır. güvenirliği ise Cronbach alfa katsayısı ile değerlendirilmiştir. Taslak ölçekuzman görüşleri geçerlik güvenirlik analizleri sonucunda 21 maddeye indirilmiştir. Açıklayıcı sonucunda, toplam varyansın %64.46'sını açıklayan madde dört faktörden oluşan elde edilmiştir. maddelik tamamen olumlu ifadelerden oluşturulmuştur Çevre, Gıda Güvenliği, Beslenme Sağlık olmak üzere alt boyutta yapılandırılmıştır.Doğrulayıcı faktörlü yapının iyi uyum değerleri gösterdiği modelin doğrulandığı tespit Güvenirlik analizlerinde ölçeğinin tamamı değeri 0.940 bulunmuştur. Yapılan analizler sonucundaKültürlenmiş ölçüm olduğu saptanmıştır. ölçek, kültürlenmiş ete yönelik farkındalık uygun araç kullanılabileceği belirlenmiştir.

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Cold-temperature 3D bioprinting for cultured meat: A case of rainbow trout cell cultivation

Sustainable materials and technologies, Год журнала: 2025, Номер unknown, С. e01422 - e01422

Опубликована: Май 1, 2025

Язык: Английский

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Cultured Meat: Vegetarian or Not? Exploring Young Vegetarians’ and Omnivores’ Perceptions of This New Technology

Appetite, Год журнала: 2025, Номер unknown, С. 108059 - 108059

Опубликована: Май 1, 2025

Язык: Английский

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