Cultivated meat manufacturing

Technology, trends, and challenges

verfasst von

Marline Kirsch, Jordi Morales-Dalmau, Antonina Lavrentieva

Abstract

The growing world population, public awareness of animal welfare, environmental impacts and changes in meat consumption leads to the search for novel approaches to food production. Novel foods include products with a new or specifically modified molecular structure, foods made from microorganisms, fungi, algae or insects, as well as from animal cell or tissue cultures. The latter approach is known by various names: “clean meat”, “in vitro meat” and “cell-cultured” or “(cell-)cultivated meat”. Here, cells isolated from agronomically important species are expanded ex vivo to produce cell biomass used in unstructured meat or to grow and differentiate cells on scaffolds to produce structured meat analogues. Despite the fast-growing field and high financial interest from investors and governments, cultivated meat production still faces challenges ranging from cell source choice, affordable expansion, use of cruelty-free and food-grade media, regulatory issues and consumer acceptance. This overview discusses the above challenges and possible solutions and strategies in the production of cultivated meat. The review integrates multifaceted historical, social, and technological insights of the field, and provides both an engaging comprehensive introduction for general interested and a robust perspective for experts.

Organisationseinheit(en)

Institut für Technische Chemie

Externe Organisation(en)

Cultimate Foods UG

Typ

Übersichtsarbeit

Journal

Engineering in life sciences

Band

23

Anzahl der Seiten

14

ISSN

1618-0240

Publikationsdatum

10.12.2023

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Biotechnologie, Bioengineering, Environmental engineering

Ziele für nachhaltige Entwicklung

SDG 2 – Kein Hunger

Elektronische Version(en)

https://doi.org/10.1002/elsc.202300227 (Zugang: Offen)