Here, we review the scientific and social challenges in transforming cultured meat into a viable commercial option, covering aspects from cell selection and medium optimization to biomaterials, tissue engineering, regulation and consumer acceptance.
While plant-based diets are growing in popularity, many people across the world will go on craving the taste and texture of meat — which is where Higher Steaks comes in.The Cambridge-based startup announced on Tuesday that it has created the world’s first prototype of lab-grown bacon rashers and pork belly, using animal cells.“This is a major milestone for Higher Steaks,” said founder and chief executive Benjamina Bollag in a statement. “We have made substantial advancements in a relatively short amount of time whilst managing cash flow.”
“3D bioprinting technologies, initially widely recognized in medicine, are nowadays gaining popularity in producing foods such as meat,” Yusef Khesuani, co-founder of 3D Bioprinting Solutions said in a statement announcing the KFC partnership. “In the future, the rapid development of such technologies will allow us to make 3D-printed meat products more accessible and we are hoping that the technology created as a result of our cooperation with KFC will help accelerate the launch of cell-based meat products on the market.”
This limitation in the texture of lab-grown meat could inhibit its commercial viability, since many people will want more variety. But commercial pet food is a different story — it’s ground up or dried to begin with. And so the first lab-grown meat people buy might end up being for their pets, not themselves.
We at CellulaREvolution are determined to use the latest technological advancements in bioprocessing to develop and create enabling technologies for Cultured Meat, Cell Therapy and Biologics industries. We do this by providing highly innovative bioreactors capable of continuous cell production. In order to achieve our ambitious goals, we are now seeking to recruit a Senior Bioprocessing Engineer to coordinate and lead the further development of our next generation bioreactor.
‘Lab-grown’ seafood is a food marketer’s nightmare. ‘Clean’ seafood carries the tacit implication that the regular stuff is dirty. ‘Cultivated’ seafood – a term that performed well in recent research on meat & poultry – could be confused with farmed fish. However, ‘cell-based’ – while not perfect – may be the best common or usual name to describe seafood grown from animal cells on food labels, suggests new research.
Cell-based cultured protein is an industry still in its infancy. Food makers should look at the emerging field as an opportunity to collaborate and invest in the sector’s development, according to experts speaking at IFF’s Plantful Virtual Festival.
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In April, the ministry established a food-tech study group with about 100 organizations, including major food companies, universities and research institutes. By the end of June, the ministry will compile a report on a strategy to supply for the next generation sources of protein, including alternative and cultured meat, algae and insects. In July, the government and the private sector will set up a council to expedite the development of legislation with an eye to industrialization.