Cellular agriculture: The coming revolution in food production

Mattick, Carolyn S.

doi:10.1080/00963402.2017.1413059

Cited by 92 publications

(50 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…According to studies of prospective high-volume cell-based meat production ( Tuomisto and Teixeira de Mattos, 2011 ; Mattick et al, 2015 ), large amounts of land, up to 99% of that currently used, will be freed ( Tuomisto and Teixeira de Mattos, 2011 ). The new system of producing meat will surpass the efficiency of land use even when compared to the intensive meat production involving pigs and chickens ( Mattick, 2018 ). Since cell-based meat production will be conducted in bioreactors, it is likely that there will be major transformations in the industrial production landscapes, which are calculated to be much less dependent on land use.…”

Section: Methodsmentioning

confidence: 99%

Uncoupling Meat From Animal Slaughter and Its Impacts on Human-Animal Relationships

et al. 2020

View full text Add to dashboard Cite

Section: Methodsmentioning

confidence: 99%

Uncoupling Meat From Animal Slaughter and Its Impacts on Human-Animal Relationships

et al. 2020

View full text Add to dashboard Cite

“…For example, according to the estimates of Alexandratos and Bruinsma, 60% more food will be required by 2050 than is manufactured today (Alexandratos and Bruinsma 2012 ), and traditional farming will not be able to meet these requirements. Cellular agriculture is assumed to be one solution here (Foussat and Canteneur 2016 ; Mattick 2018 ; Nordlund et al 2018 ). Plant cell-based cellular agriculture uses plant cell cultures to manufacture high-value food ingredients (Stafford 1991 ; Fu et al 1999 ; Ravishankar et al 2007 ; Nosov 2012 ; Davies and Deroles 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Plant cell culture technology in the cosmetics and food industries: current state and future trends

Eibl

Meier

Stutz

et al. 2018

Appl Microbiol Biotechnol

171

118

View full text Add to dashboard Cite

The production of drugs, cosmetics, and food which are derived from plant cell and tissue cultures has a long tradition. The emerging trend of manufacturing cosmetics and food products in a natural and sustainable manner has brought a new wave in plant cell culture technology over the past 10 years. More than 50 products based on extracts from plant cell cultures have made their way into the cosmetics industry during this time, whereby the majority is produced with plant cell suspension cultures. In addition, the first plant cell culture-based food supplement ingredients, such as Echigena Plus and Teoside 10, are now produced at production scale. In this mini review, we discuss the reasons for and the characteristics as well as the challenges of plant cell culture-based productions for the cosmetics and food industries. It focuses on the current state of the art in this field. In addition, two examples of the latest developments in plant cell culture-based food production are presented, that is, superfood which boosts health and food that can be produced in the lab or at home.

show abstract

“…A number of biotechnology approaches are also being developed to create alternative food sources to animal products, which are often referred to as cellular agriculture (Mattick 2018;Waschulin & Specht 2018). 'Clean meat' is grown from animal cells in a bioreactor, without the need to kill any animals, which obviously has ethical advantages (Bhat et al 2019).…”

Section: Cellular Agriculturementioning

confidence: 99%

Future foods: Is it possible to design a healthier and more sustainable food supply?

McClements

2020

Nutrition Bulletin

View full text Add to dashboard Cite

There is increasing concern about the negative impact of the modern food system on the health of both us and our planet. As the global population continues to increase, we need to feed everyone without irreparably harming the environment. Moreover, the food produced should be affordable, convenient, safe, nutritious and sustainable. This article reviews some of the recent technological advances being employed to design foods to improve their healthiness and sustainability. In particular, emphasis is placed on how processed foods can be redesigned to make them healthier by altering the nature and structural organisation of their constituents to modulate the way they behave inside our bodies. This includes reducing the levels of undesirable food constituents, such as saturated fat, salt and sugar, as well as incorporating health‐promoting ingredients such as vitamins, minerals, bioactive compounds, prebiotics and probiotics. Moreover, foods are being designed to be masticated and digested more slowly or to release their constituents at particular locations along our gastrointestinal tract, which may help to fight obesity and diabetes by reducing appetite. A focus will also be placed on some of the new technologies being developed to create alternatives to animal products, such as meat, milk and egg, which should reduce the amount of meat consumed and alleviate some of its negative impacts on our environment.

show abstract

Cellular agriculture: The coming revolution in food production

Cited by 92 publications

References 7 publications

Uncoupling Meat From Animal Slaughter and Its Impacts on Human-Animal Relationships

Uncoupling Meat From Animal Slaughter and Its Impacts on Human-Animal Relationships

Plant cell culture technology in the cosmetics and food industries: current state and future trends

Future foods: Is it possible to design a healthier and more sustainable food supply?

Contact Info

Product

Resources

About