Nature Food review on cultured meat published
Source: Nature Food magazine
Cultured meat experts from Mosa Meat, Aleph Farms, Tuft university and Memphis Meats have published a review article on the scientific, sustainability and regulatory challenges of cultivated meat.
The article was written as a joint collaboration between the leading cultivated meat researchers Prof. Mark Post from Mosa Meat, Prof. Shulamit Levengerg of Aleph Farms, Prof. David Kaplan of Tufts University, Nicolas Genovese of Memphis Meats and additional cultivated meat leaders. In their conclusion they suggest that based on technological advances and investment in cultured meat cultured meat will become a food commodity in the near future. “We see a trend towards increased public acceptance of the concept of cultured meat in surveys covering different geographical areas”, the authors write.
Furthermore, they say that future social analyses should consider a broader set of issues, including power in the food industry and the impact on rural economies and that regulatory pathways and conditions are being established simultaneously in the United States and Europe. “Although research and development continue primarily in private companies, the many scientific and technical challenges in creating a full spectrum of cultured meat concepts warrants the nurture of a robust scientific and academic discipline of cellular agriculture in the coming decades”, the experts finally conclude.
Summary of the article:
Cellular agriculture is an emerging branch of biotechnology that aims to address issues associated with the environmental impact, animal welfare and sustainability challenges of conventional animal farming for meat production. Cultured meat can be produced by applying current cell culture practices and biomanufacturing methods and utilizing mammalian cell lines and cell and gene therapy products to generate tissue or nutritional proteins for human consumption. However, significant improvements and modifications are needed for the process to be cost efficient and robust enough to be brought to production at scale for food supply. 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.
See the full publication here: https://rdcu.be/b5QfB