Details
| Originalsprache | Englisch |
|---|---|
| Aufsatznummer | e2300227 |
| Seitenumfang | 14 |
| Fachzeitschrift | Engineering in life sciences |
| Jahrgang | 23 |
| Ausgabenummer | 12 |
| Publikationsstatus | Veröffentlicht - 10 Dez. 2023 |
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.
ASJC Scopus Sachgebiete
- Biochemie, Genetik und Molekularbiologie (insg.)
- Biotechnologie
- Chemische Verfahrenstechnik (insg.)
- Bioengineering
- Umweltwissenschaften (insg.)
- Environmental engineering
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in: Engineering in life sciences, Jahrgang 23, Nr. 12, e2300227, 10.12.2023.
Publikation: Beitrag in Fachzeitschrift › Übersichtsarbeit › Forschung › Peer-Review
}
TY - JOUR
T1 - Cultivated meat manufacturing
T2 - Technology, trends, and challenges
AU - Kirsch, Marline
AU - Morales-Dalmau, Jordi
AU - Lavrentieva, Antonina
N1 - Funding Information: We thank Eugenia Sagué and George Zheleznyak for their support. We would also like to thank Thomas Scheper for encouraging us to write this review. This study was funded by the German Research Foundation, DFG Project 398007461 488 “Biomolecular Sensor Platform for Elucidating HypoxicSignatures in 2D and 3D in vitro culture systems”. Open access funding enabled and organized by Projekt DEAL.
PY - 2023/12/10
Y1 - 2023/12/10
N2 - 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.
AB - 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.
KW - cell selection
KW - cultivated meat
KW - mammalian cell expansion
KW - media composition
KW - regulatory challenges
UR - http://www.scopus.com/inward/record.url?scp=85177478630&partnerID=8YFLogxK
U2 - 10.1002/elsc.202300227
DO - 10.1002/elsc.202300227
M3 - Review article
AN - SCOPUS:85177478630
VL - 23
JO - Engineering in life sciences
JF - Engineering in life sciences
SN - 1618-0240
IS - 12
M1 - e2300227
ER -