Scientific, sustainability and regulatory challenges of cultured meat

Post, Mark J.; Levenberg, Shulamit; Kaplan, David L.; Genovese, Nicholas; Fu, Jianan; Bryant, Christopher; Negowetti, Nicole E.; Verzijden, Karin; Moutsatsou, Panagiota

doi:10.1038/s43016-020-0112-z

Cited by 466 publications

(377 citation statements)

References 142 publications

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“…They found the highest acceptance by far in Spain (42%), followed by the UK (20%), the Dominican Republic (15%) and Brazil (11.5%). This is the first study which includes comparable acceptance data from South America, and indicates that these markets may be even more conservative than Europeans with respect to cultured meat (a continental group which data thus far have indicated as being the least accepting of cultured meat [6]).…”

Section: Country Comparisonsmentioning

confidence: 82%

“…Cultured meat grown from animal cells is one proposed way to address these issues, as its production entails far less environmental and public health harm, as well as avoiding animal slaughter [6,7]. This is achieved by isolating stem cells from the muscle biopsy of an animal and proliferating these cells in an environment which provides the energy and nutrients the cells would need to grow inside an animal [8].…”

Section: Introductionmentioning

confidence: 99%

“…Whilst early prototypes have used fetal bovine serum as a culture medium (and therefore still required animal slaughter to produce), contemporary methods use animal-free growth media. Several companies around the world are currently finessing the technology required to use this process to create real edible meat without animal slaughter [6].…”

Section: Introductionmentioning

confidence: 99%

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Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

2020

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Cultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers’ perceptions of the technology has proliferated. We build on our 2018 systematic review to identify 26 empirical studies on consumer acceptance of cultured meat published in peer-reviewed journals since then. We find support for many of the findings of our previous review, as well as novel insights into the market for cultured meat. We find evidence of a substantial market for cultured meat in many countries, as well as markets and demographics which are particularly open to the concept. Consumers mostly identified animal- and environment-related benefits, but there is plenty of potential to highlight personal benefits such as health and food safety. The safety of cultured meat and its nutritional qualities are intuitively seen as risks by some consumers, although some recognize potential benefits in these areas. Evidence suggests that acceptance can be increased with positive information, as well as frames which invoke more positive associations. We conclude by arguing that cultured meat will form one part of a varied landscape of future protein sources, each appealing to different groups of consumers to achieve an overall reduction in conventional meat consumption. We acknowledge a range of pro-cultured meat messaging strategies, and suggest that framing cultured meat as a solution to existing food safety problems may be an effective approach to increase acceptance. In the long-term, objections based in neophobia and norm violation will decrease, and widespread acceptance will depend in large part on the price and taste.

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Section: Country Comparisonsmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

2020

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“…In the last few years, various types of bioreactors (e.g., stirred tank bioreactor [a.k.a. spinner flask], High-Aspect-Ratio-Vessel bioreactor, fluidized bed bioreactor, hollow fiber bioreactors, and packed bed bioreactors) have been developed with different sizes [76,78]. Moreover, not only temperature and pH, but also oxygen partial pressure and shear stress are important for optimal conditions of a bioreactor.…”

Section: Research Trends and Challengesmentioning

confidence: 99%

Status of meat alternatives and their potential role in the future meat market — A review

Lee

Yong

Kim

et al. 2020

Asian-Australas J Anim Sci

189

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Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers’ standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

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“…However, cultured steak with a compositional and structural similarity to real steak, 17 comprising mostly muscle and adipose cells with muscle cells in alignment, is still 18 challenging 4, 8,9 .…”

Section: Introductionmentioning

confidence: 99%

Engineered Whole Cut Meats Assembled of Cell Fibers Constructed by Tendon-Gel Integrated Bioprinting

Kang

Louis

Líu

et al. 2020

Preprint

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With the current interest in artificial meat, mammalian cell-based cultured meat has mostly been in minced form. There is thus still a high demand for artificial steak-like meat. Herein, we demonstrate in vitro construction of engineered steak-like meat assembled of three types of edible bovine cell fibers, such as skeletal muscle, adipose, and blood capillary fabricated by tendon-gel integrated printing (TIP) technology. Because actual meat is an anisotropically aligned assembly of the fibers connected to tendon for the actions of contraction and relaxation, TIP was discovered to construct the fiber assembly connecting tendon gels with engineered structures. In this study, a total of 72 fibers comprising 42 muscle, 28 adipose, and 2 blood capillary were constructed by TIP and subsequently assembled to fabricate a steak-like meat with a diameter of 5 mm and a length of 10 mm by consulting histological images of actual Wagyu beef steak. The TIP discovered here could be a powerful manufacturing technology for fabrication of the desired types of steak-like cultured meats.

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Scientific, sustainability and regulatory challenges of cultured meat

Cited by 466 publications

References 142 publications

Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

Status of meat alternatives and their potential role in the future meat market — A review

Engineered Whole Cut Meats Assembled of Cell Fibers Constructed by Tendon-Gel Integrated Bioprinting

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