Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%

Replacing animal-source foods in current diets with novel foods reduced all environmental impacts by over 80% and still met nutrition and feasible consumption constraints. Source: Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80% | Nature Food

Acceptance of Cultured Meat in Germany— Application of an Extended Theory of Planned Behaviour

This study examines the willingness to consume a cultured meat burger in Germany. Based on the theory of planned behaviour (TPB), we assessed attitudes, perceived behavioural control, and subjective norms via an online questionnaire. Attitudes were operationalized in this research as general attitudes towards cultured meat and specific attitudes towards a cultured meat burger. Source: … Read more

Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and … Read more

Mosa Meat (Kinda) Open Sources Its Method For Cultivating Meat Without FBS

And this week, the company made news again with the publication of a paper on its method for achieving muscle differentiation through a process they describe as ‘serum-starvation.’ According to Mosa, it’s through the differentiating of cells into fibers that result in the structure and chew of meat, and it’s within the muscle fibers that … Read more

Scientists use algae to cultivate boneless sea bass fillet

A team of scientists plans to use algae to develop new techniques for cultivating boneless fish fillets from sea bass cells.The Algae2Fish project is being led by Associate Professor Frederico Ferreira from the University of Lisbon’s Institute for Bioengineering and Biosciences, with funding from sustainable food NGO the Good Food Institute (GFI). Source: Scientists use … Read more

Bioprocessing technology of muscle stem cells: implications for cultured meat: Trends in Biotechnology

Muscle stem cells (MuSCs) are essential for the growth, maintenance, and repair of skeletal muscle. In the emerging area of cultured meat, meat products are manufactured with MuSCs using theory and technology from the fields of cell culture, tissue engineering, and food processing. Recently, considerable progress has been made in bioprocessing technologies for MuSCs, including … Read more

Analysis of the Cultured Meat Production System in Function of Its Environmental Footprint: Current Status, Gaps and Recommendations

Cultured meat has been presented as an environmentally friendlier option to conventional meat, but due to the limited data, the studies related to its performance are scarce and based on hypothetical production processes. This work provides a short literature review of the published environmental assessments of cultured meat. The main findings of this critical analysis … Read more

Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges

Cultivating meat from stem cells rather than by raising animals is a promising solution to concerns about the negative externalities of meat production. For cultivated meat to fully mimic conventional meat’s organoleptic and nutritional properties, innovations in scaffolding technology are required. Many scaffolding technologies are already developed for use in biomedical tissue engineering. However, cultivated … Read more