“Using techniques developed for regenerative medicine, we succeeded in culturing millimeter-sized chunks of meat wherein alignment of the myotubes help mimic the texture and mouthfeel of steak. For this, myoblasts drawn from commercial beef were cultured in hydrogel modules that could be stacked allowing fusion into larger chunks. We determined the optimal scaffolding and electrical stimulation to promote contractility and anatomical alignment of the muscle tissue to best simulate steak meat.”
Cellular agriculture is an emerging field that has the potential to mitigate many of the issues within our food systems and provide an alternative solution. You may be wondering – what is cellular agriculture? Cellular agriculture, also known as cultured or cultivated meat, is where agricultural products (such as meat, milk, and leather) are produced – without the use of livestock. The agricultural products are instead developed from cell cultures using a combination of the sciences including techniques found in biotechnology, tissue engineering, molecular biology, and synthetic biology.
An aquaculture researcher from the University of the Sunshine Coast (USC) has secured a seed grant from US-based research institute New Harvest to develop cell-based crayfish meat.The grant recipient, Lisa Musgrove, will be using the funds to investigate crayfish growth factors and cell culture during her Honours degree in 2021, under the supervision of USC GeneCology Research Centre scientist, Dr. Tomer Ventura. Musgrove will be the first Australian to receive a grant from New Harvest, one of the only sources for funding academic research in cellular agriculture.
Since 2015, the Maastricht Conference has been the premier scientific meeting for the cultured meat research community. This year, we are bringing the same excellence and up-to-date content directly to your home. Register here to access engaging presentations and discussions science of cultured meat, as well as networking opportunities with speakers and other attendees. We look forward to seeing you on December 9-11!
The main conclusion is that cultured meat is mainly developing in the USA and the UK, with other countries, such as China, observing the trend for potential future applications. Scientific articles seemed initially to focus mainly on technical aspects of artificial meat and more recently on health value, consumer’s acceptance, and sustainability. However, the potential environment-friendly effects of this novel food are more and more studied or described in scientific or press articles.
From Maastricht 2019, Simon Kahan of Biocellion SPC introduces the Cultured Meat Modeling Consortium, an interdisciplinary effort to bring the power of computer modeling to research, development, and optimization efforts within the nascent field of cultured meat (aka clean meat, or cell-based meat)Cultivated meat promises to solve some of the world’s most urgent problems, including feeding ten-billion people by 2050, preserving ocean ecosystems, and reducing animal agriculture’s impact on the climate.Yet, to fulfill this promise requires that the cultivated meat field first develop efficient processes that create desirable products.We believe using computational modeling can accelerate the optimization of both processes and products, enabling the field to mature into an industry years before it otherwise would, while also reducing the cost of that transformation.
In 2010 Isha published an important research paper called “Possibilities for an in-vitro meat production system”, when very few people even knew about the possibility of creating animal products without animals. She also co-founded Perfect Day a startup making milk without cows and Clara Foods, another startup making eggs without chickens. New Harvest is an important non-profit research institute fund and conducts open, public and collaborative research that reinvents the way we make animal products – i.e. without animals.
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.
‘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.
Cellular agriculture has been considered a mechanism to enable the generation of animal protein in the laboratory. Notwithstanding, this emerging technology, still on an experimental scale, is imbued with speculations, paradoxes, and ambiguities. So, the objective of this research was to analyze how synthetic meat is considered in the scientific context from the perspective of cellular agriculture considering its trajectory and its approaches. For this, we used a systematic review of the literature with detailed analysis of 109 manuscripts and application of network analysis of co-citations and predominance.