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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Isothermal nucleic acid amplification for food safety analysis

TrAC Trends in Analytical Chemistry, Год журнала: 2022, Номер 153, С. 116641 - 116641

Опубликована: Апрель 15, 2022

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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A Beefy-R culture medium: Replacing albumin with rapeseed protein isolates

Biomaterials, Год журнала: 2023, Номер 296, С. 122092 - 122092

Опубликована: Март 20, 2023

Язык: Английский

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Review: Will “cultured meat” transform our food system towards more sustainability?

animal, Год журнала: 2024, Номер unknown, С. 101145 - 101145

Опубликована: Март 1, 2024

Our agri-food system today should provide enough healthy food of good quality for the growing human population. However, it also preserve natural resources and better protect livestock. In this context, some FoodTech companies are developing a disruptive approach: cell culture in vitro production "meat" but technology is still at research development stage. This article will highlight its development, technologies used stakeholders involved (Part 1), potential environmental impacts 2) regulatory, social ethical issues 3). aims to shed light throughout manuscript on two major controversies related "cultured meat". The first controversy aspects, which includes different points: reduce animal suffering therefore improve welfare, future values our society, trend towards artificialisation. second environmental, health nutritional issues, relation characteristics meat" with an important question: we call meat? These act interaction association societal, legal consequently political issues. Answers various questions depend visions World by stakeholders, consumers citizens. Some them argue moderate or strong reduction livestock farming, even abolition farming perceived as exploitation farm animals. Others only want current much criticised intensive/industrial model. Compared other sustainable solutions be implemented such losses waste, new consumption habits less proteins sources, intensification, agroecological production, market meat substitutes (proteins from plants, mycoproteins, algae, insects, etc.), has uncertain future.

Язык: Английский

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Foodborne bacterial pathogens: genome-based approaches for enduring and emerging threats in a complex and changing world

Nature Reviews Microbiology, Год журнала: 2024, Номер 22(9), С. 543 - 555

Опубликована: Май 24, 2024

Язык: Английский

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Current challenges of alternative proteins as future foods

npj Science of Food, Год журнала: 2024, Номер 8(1)

Опубликована: Авг. 15, 2024

Abstract Global demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution provide security natural resources become more depleted. However, the growth and consumer intake of AP remains limited. This review aims better understand challenges environmental impacts four main categories: plant-based, insect-based, microbe-derived, cultured meat seafood. The benefits plant-based insect-based documented but microbe-derived not fully assessed. development alternative products with nutritional sensory profiles similar their conventional counterparts highly challenging. Furthermore, incomplete safety assessments lack clear regulatory guidelines confuse industry hamper progress. Much still needs be done support utilization within context supporting drive make global system sustainable.

Язык: Английский

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Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review

Foods, Год журнала: 2025, Номер 14(1), С. 129 - 129

Опубликована: Янв. 4, 2025

This scoping review aims to understand the cell-based meat production process, including regulations, potential hazards, and critical points of this production. includes studies on cultured processes, health regulatory guidelines, excluding those without hazard analysis, incomplete texts, or published before 2013. The search was performed in eight electronic databases (MEDLINE, Web Science, Embase, Cochrane Library, Scopus, LILACS, Google Scholar) using MeSH terms adaptations for each database. local regulations guideline documents complemented by a manual websites governments agencies from different regions (e.g., FDA, FAO, EFSA, USDA, Health Canada, EC, EU, ANVISA/Brazil, MAPA/Brazil, FSANZ, SFA). step involved reading full texts confirm eligibility extract key data, author, year, country, study design, objectives, results, protocols, control measures, followed data analysis. A comprehensive yielded 1185 46 guidance documents. After removing duplicate applying criteria titles, abstracts 35 45 were included. protocols are well-established, highlighting hazards points. Although limited, they expanding globally. development commercialization require clear, up-to-date supervision, which being studied formulated worldwide. Cultured presents some (chemical, biological, physical) that food safety considerations: (i) genetic stability cells/cell lines; (ii) microbiological related cell (iii) exposure substances used process; (iv) toxicity allergenicity product its component population; (v) post-harvest contamination; (vi) chemical contamination/residue levels; (vii) nutritional aspects/risks. Currently, no standardized testing approach exists meat. However, effective assessment strategies, such as HACCP combined with best practices, should be implemented throughout process.

Язык: Английский

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Immortalizing Cells for Human Consumption

International Journal of Molecular Sciences, Год журнала: 2021, Номер 22(21), С. 11660 - 11660

Опубликована: Окт. 28, 2021

The need to produce immortal, food-relevant cell lines is one of the most pressing challenges cellular agriculture, field which seeks meat and other animal products via tissue engineering synthetic biology. Immortal have a long complicated story, from first recognized immortal human taken Henrietta Lacks, today, where they are used assay toxicity therapeutics, future, could be create without harming an animal. Although work in began more than 50 years ago, there few existing made species types appropriate for cultured meat. Cells will eaten by consumers; therefore, also require unique attributes not selected line applications. Specifically, approved as safe consumption food, proliferate differentiate efficiently at industrial scales, desirable taste, texture, nutrition characteristics consumers. This paper defines what needed, methods new their limitations, considerations

Язык: Английский

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Alternative proteins for meat and dairy replacers: Food safety and future trends

Critical Reviews in Food Science and Nutrition, Год журнала: 2022, Номер 63(32), С. 11063 - 11080

Опубликована: Июнь 27, 2022

Traditionally, meat and dairy products have been important protein sources in the human diet. Consumers are eating more plant-based proteins, which is reflected current market trends. Assessing how alternative proteins processed their impact on food safety helps realize opportunities while ensuring safety. In this review, an analysis of hazards, along with industry trends processing methods associated for European Union described. Understanding effects paramount to understanding risks consumers. However, data here limited. With expected further increase alternatives consumers' diets, risk allergens apparent. The occurrence contaminants may occur, anti-nutritional compounds, interfere absorption nutrients. Further, typical hazards related plant, product itself, or relevant. Although insects seaweed being addressed, other like cultured SCPs warrant attention. Our findings can aid governmental authorities prioritizing future monitoring.

Язык: Английский

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