How Cellular Agriculture Systems Can Promote Food Security

Soice, Emily; Johnston, Jeremiah

doi:10.3389/fsufs.2021.753996

Cited by 25 publications

(11 citation statements)

References 65 publications

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“…Cellular agriculture is the production of animal agricultural products, including meat (also known as ‘cultured meat’), dairy, leather, etc., using biotechnology to grow animal cells and proteins in bioreactors rather than raising and slaughtering animals [ 30 , 31 ]. While the industry is still in its early development, some studies suggest that this technology could significantly reduce the environmental impacts associated with animal agriculture [ 32 , 33 ] while improving human health outcomes [ 30 ], food security [ 34 ] and animal welfare [ 31 ]. However, the cost to develop and scale these novel techniques and products can be prohibitive to their development [ 31 ].…”

Section: Literature Reviewmentioning

confidence: 99%

Modelling consumers’ choice of novel food

Skinner,

Blake

2023

PLoS ONE

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A variety of approaches to reducing the environmental impact of food production and consumption are being explored including technological solutions, such as food produced via biotechnological processes. However, the development of these technologies requires significant upfront investment and consumer acceptance is not guaranteed. The purpose of this research is to develop a system dynamics model to forecast demand, under multiple marketing and quality scenarios, for foods produced via novel technologies, using cellular agriculture as a case study. The model considers consumer heterogeneity, product awareness, word of mouth marketing (WOM), in-store marketing options, pricing options and product utility to estimate diffusion rates and market penetration. To our knowledge, there is no demand forecasting model available for food produced via novel technologies which relies on purchase intention data and incorporates all these factors. Therefore, this research closes a critical gap for that industry. Ultimately, the model shows that price and the consumers’ utility for the product drives the final demand regardless of marketing scenario. Further, the rate of diffusion was highest when product samples are provided in store for all scenarios except when product utility is low and the product price is high. Model results suggest that market saturation was reached within the 32-week trial period when the price of the cellular agriculture product was the same as a traditional product but not when the price was double that of traditional meat. Given the lack of available trial data, the model scenarios should be considered a prior probability which should be refined as more data becomes available.

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Section: Literature Reviewmentioning

confidence: 99%

Modelling consumers’ choice of novel food

Skinner,

Blake

2023

PLoS ONE

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“…The production of livestock products based on stem cell and tissue culture technologies is seen as a future technology and an emerging industry that is not only resource-efficient but can effectively address environmental degradation and the uncertainties associated with food security in the face of a growing global population and dwindling natural resources ( Risner et al, 2023 ). Several countries around the world have implemented or taken steps to create policies to categorize cultured meat as cellular agriculture ( Soice and Johnston, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Current Research, Industrialization Status, and Future Perspective of Cultured Meat

Yun,

Lee,

Lee

et al. 2024

Food Sci Anim Resour

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Expectations for the industrialization of cultured meat are growing due to the increasing support from various sectors, such as the food industry, animal welfare organizations, and consumers, particularly vegetarians, but the progress of industrialization is slower than initially reported. This review analyzes the main issues concerning the industrialization of cultured meat, examines research and media reports on the development of cultured meat to date, and presents the current technology, industrialization level, and prospects for cultured meat. Currently, over 30 countries have companies industrializing cultured meat, and around 200 companies that are developing or industrializing cultured meat have been surveyed globally. By country, the United States has over 50 companies, accounting for more than 20% of the total. Acquiring animal cells, developing cell lines, improving cell proliferation, improving the efficiency of cell differentiation and muscle production, or developing cell culture media, including serum-free media, are the major research themes related to the development of cultured meat. In contrast, the development of devices, such as bioreactors, which are crucial in enabling large-scale production, is relatively understudied, and few of the many companies invested in the development of cultured meat have presented products for sale other than prototypes. In addition, because most information on key technologies is not publicly available, it is not possible to determine the level of technology in the companies, and it is surmised that the technology of cultured meat-related startups is not high. Therefore, further research and development are needed to promote the full-scale industrialization of cultured meat.

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“…Moreover, conventional meat production demands a significant amount of agricultural land, energy, and clean water for raising and maintaining livestock for meat production purposes; in addition, the enormous release of greenhouse gases into the environment from unutilized digestive nutrients constitutes a significant challenge to the world [ 6 ]. Cellular agriculture, categorized into two major subfields, i.e., cultured meat and fermentation products, has been suggested as a potential alternative to conventional animal protein sources [ 7 ]. Cultured meat has the potential to be a disease-free and healthier alternative animal protein source [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Derivation and Characterization of Novel Cytocompatible Decellularized Tissue Scaffold for Myoblast Growth and Differentiation

Singh,

Kumar

et al. 2023

Cells

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The selection of an appropriate scaffold is imperative for the successful development of alternative animal protein in the form of cultured meat or lab-grown meat. Decellularized tissues have been suggested as a potential scaffold for cultured meat production owing to their capacity to support an optimal environment and niche conducive to cell proliferation and growth. This approach facilitates the systematic development of 3D tissues in the laboratory. Decellularized scaffold biomaterials have characteristics of high biocompatibility, biodegradation, and various bioactivities, which could potentially address the limitations associated with synthetic bio-scaffold materials. The present study involved the derivation and characterization of a decellularized scaffold from mushroom tissue following subsequent assessment of the scaffold’s capacity to support myogenic differentiation. Mushroom sections were soaked in nuclease and detergent solution for 4 days. Furthermore, decellularization was confirmed by histology and DAPI staining, which showed the removal of cellular components and nuclei. Myoblast cells were seeded onto decellularized tissue, which exhibited excellent cytocompatibility and promoted myogenic growth and differentiation. The study’s findings can serve as a foreground for the generation of an edible and natural scaffold for producing a safe and disease-free source of alternative animal protein, potentially reducing the burden on the health sector caused by conventional animal protein production and consumption.

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How Cellular Agriculture Systems Can Promote Food Security

Cited by 25 publications

References 65 publications

Modelling consumers’ choice of novel food

Modelling consumers’ choice of novel food

Current Research, Industrialization Status, and Future Perspective of Cultured Meat

Derivation and Characterization of Novel Cytocompatible Decellularized Tissue Scaffold for Myoblast Growth and Differentiation

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