Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges

Advanced Science, Год журнала: 2021, Номер 9(3)

Опубликована: Ноя. 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.

Язык: Английский

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

Meat Science, Год журнала: 2022, Номер 195, С. 109006 - 109006

Опубликована: Окт. 14, 2022

Язык: 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, Год журнала: 2023, Номер 24(7), С. 6033 - 6033

Опубликована: Март 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.

Язык: Английский

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

Trends in Food Science & Technology, Год журнала: 2024, Номер 148, С. 104474 - 104474

Опубликована: Апрель 16, 2024

Язык: Английский

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Prospects of artificial meat: Opportunities and challenges around consumer acceptance

Trends in Food Science & Technology, Год журнала: 2021, Номер 116, С. 434 - 444

Опубликована: Авг. 8, 2021

Язык: Английский

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

Journal of Animal Science and Technology, Год журнала: 2021, Номер 63(4), С. 693 - 724

Опубликована: Июль 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.

Язык: Английский

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

Future Foods, Год журнала: 2022, Номер 6, С. 100177 - 100177

Опубликована: Авг. 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.

Язык: Английский

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

Meat Science, Год журнала: 2022, Номер 188, С. 108776 - 108776

Опубликована: Фев. 22, 2022

Язык: Английский

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Consumer behavior towards cultured meat: A review since 2014

Appetite, Год журнала: 2022, Номер 179, С. 106314 - 106314

Опубликована: Сен. 19, 2022

Язык: Английский

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

LWT, Год журнала: 2022, Номер 172, С. 114192 - 114192

Опубликована: Ноя. 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.

Язык: Английский

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