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Updated: May 28, 2025

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Future protein alternative: recent progress and challenges in cellular agriculture.

Da Hyeon Yang1,2, Ki-Sung Kook1,2, Youngmin Heo1,2

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Cultivated meat, grown from animal cells, offers potential advantages over traditional proteins. This review covers its development, technical challenges, and consumer acceptance for future commercialization.

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Area of Science:

  • Food Science
  • Biotechnology
  • Sustainable Agriculture

Background:

  • Growing concerns about traditional livestock protein production.
  • Cultivated meat as a potential sustainable and ethical alternative.
  • Definition: meat produced by in-vitro cell culture.

Purpose of the Study:

  • To comprehensively review the progress of cultivated meat.
  • To identify key technical limitations and areas for advancement.
  • To address consumer perception and regulatory landscapes.

Main Methods:

  • Literature review of cultivated meat development.
  • Analysis of advancements in cell culture media and scaffolds.
  • Discussion of antibiotic use for contamination control.
  • Examination of consumer perception and regulatory frameworks.

Main Results:

  • Cultivated meat offers potential flavor and nutritional benefits.
  • Key technical hurdles include scaling up production and optimizing cell culture.
  • Antibiotics are crucial for minimizing contamination risks.
  • Consumer acceptance and regulatory approval are critical for market entry.

Conclusions:

  • Cultivated meat presents a promising alternative to conventional meat.
  • Overcoming technical challenges in production is essential for commercial viability.
  • Understanding consumer attitudes and establishing clear regulations are vital for widespread adoption.