Cultivated meat manufacturing: Technology, trends, and challenges

Area of Science:

• Food Science
• Biotechnology
• Sustainable Agriculture

Background:

• Growing global population and changing dietary preferences necessitate innovative food production methods.
• Novel foods encompass products from microorganisms, algae, insects, and cell cultures, including cultivated meat.
• Cultivated meat, also known as clean or in vitro meat, involves ex vivo cell expansion for meat production.

Purpose of the Study:

• To provide a comprehensive overview of cultivated meat production.
• To discuss the challenges and potential solutions in the field of cultivated meat.
• To integrate historical, social, and technological insights into cultivated meat development.

Main Methods:

• Isolation and ex vivo expansion of cells from agronomically important species.
• Production of unstructured cell biomass or structured meat analogues using scaffolds.
• Review and analysis of existing literature on cultivated meat production challenges and strategies.

Main Results:

• Cultivated meat production faces hurdles in cell source selection, cost-effective expansion, and cruelty-free media development.
• Regulatory frameworks and consumer acceptance are critical factors influencing market viability.
• The field requires advancements in technology, sustainable practices, and public perception.

Conclusions:

• Addressing challenges in media, regulation, and consumer acceptance is crucial for the successful implementation of cultivated meat.
• Cultivated meat offers a promising avenue for sustainable food production, aligning with animal welfare and environmental concerns.
• Further research and development are needed to optimize production processes and ensure widespread adoption.