Engineering a sustainable protein revolution: Recent advances in cultured meat production

Abstract

Emerging as a food of the future, cultured meat is created by growing animal cells outside the organism instead of relying on traditional animal rearing and slaughtering practices. This innovative approach shows great promise in addressing challenges associated with resource utilization, environmental pollution, and public health concerns often encountered in conventional livestock production. In the past decade, popularity of cultured meat has grown enough to be considered as a novel food in regions like Europe, the United Kingdom, and China. This paper discusses the recent advancements in technologies for sustainable cultured meat production. It examines the latest developments in cell sources, cell culture media optimization, bioreactor design, 3D printing, and tissue engineering approaches, which have greatly enhanced the efficiency and scalability of cultured meat production. This food can have a tremendous application as a novel functional food. This review explores the future possibility of applying cultured meat matrix for delivery of hydrophobic nutraceuticals, prebiotics, and probiotics (Bacillus sp).

Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

“…A thorough analysis of the main drivers and barriers of consumers' acceptance of novel food is beneficial to assess the feasibility of introducing these products in the EU food system. In this sense, there are numerous reviews dedicated to this topic but most of them deal with a specific novel food, especially insects (e.g., [12][13][14][15]), algae (e.g., [16][17][18][19][20][21][22][23][24][25][26]), cultured meat (e.g., [27][28][29][30][31][32][33][34][35][36][37]), or plant-based analogues (e.g., [38][39][40][41][42][43][44]), while very few provide an overview of different novel foods covering both perceptive and psychological determinants of consumer acceptance [45][46][47][48][49] with only four articles adopting a systematic review approach [45][46][47]50], and none of them including an analysis of the quality of the studies. Another gap in the literature is that existing reviews rarely consider the sensory needs of vulnerable target populations such as children and the elderly …”