Search

The reliance on animal husbandry for protein has caused environmental, social and ethical challenges worldwide, yet the demand for animal‐based food continues to rise. Despite the increasing attention from scholars and professionals on the potential of cultured meat (CM) as a viable alternative protein source, the ensuing scholarly work still lacks coherence and is incomplete and fragmented. Its success also depends heavily on customer acceptance. This study therefore examined peer‐reviewed literature on consumers' perceptions and acceptance of CM. A comprehensive search was conducted on ScienceDirect, Google Scholar and Scopus databases between 2017 and 2022, yielding 54 papers that met the selection criteria. The qualitative synthesis conducted revealed seven themes that had the highest influence on consumers' acceptance of CM. The themes identified were (i) attitudes and traits, (ii) situational impact, (iii) information and nomenclature, (iv) CM properties, (v) risk–benefit perception, (vi) familiarity and awareness and (vii) competition with other alternative proteins. This review also identified demographic predictors of consumers who are most likely to accept CM. The review found that although consumers are curious and willing to try CM, failure to address personal attitudes and traits may lead to failure in adoption. It was also found that strategies that include emotional responses are more effective in the long run. [ABSTRACT FROM AUTHOR]

Large-scale production of cultured meat requires bulk culture medium containing growth-promoting proteins from animal serum. However, animal serum for mammalian cell culture is associated with high costs, ethical concerns, and contamination risks. Owing to its growth factor content, conditioned medium from rat liver epithelial RL34 cells can replace animal serum for myoblast proliferation. More seeded cells and longer culture periods are thought to yield higher growth factor levels, resulting in more effective muscle cell proliferation. However, RL34 cells can deplete nutrients and release harmful metabolites into the culture medium over time, potentially causing growth inhibition and apoptosis. This issue highlights the need for waste clearance during condition medium production. To address this issue, we introduced a lactate permease gene (lldP) and an l-lactate-to-pyruvate conversion enzyme gene (lldD) to generate a recombinant l-lactate-assimilating cyanobacterium Synechococcus sp. KC0110 strain. Transwell co-culture of this strain with RL34 cells exhibited a marked reduction in the levels of harmful metabolites, lactate and ammonium, while maintaining higher concentrations of glucose, pyruvate, and pyruvate-derived amino acids than those seen with RL34 cell monocultures. The co-culture medium supported myoblast proliferation without medium dilution or additional nutrients, which was attributed to the waste clearance and nutrient replenishment effects of the KC0110 strain. This culture system holds potential for the production of low-cost, and animal-free cultured meat. [ABSTRACT FROM AUTHOR]

There is much interest in cultured (cultivated) meat as a potential solution to concerns over the ecological and environmental footprint of food production, especially from animal‐derived food products. The aim of this critical review is to undertake a structured analysis of existing literature to (i) identify the range of materials that could be used within the cultured meat process; (ii) explore the potential biological and chemical food safety issues that arise; (iii) identify the known and also novel aspects of the food safety hazard portfolio that will inform hazard analysis and risk assessment approaches, and (iv) position a responsible innovation framework that can be utilized to mitigate food safety concerns with specific emphasis on cultured meat. Although a number of potential food safety hazards are identified that need to be considered within a food safety plan, further research is required to validate and verify that these food safety hazards have been suitably controlled and, where possible, eliminated. The responsible innovation framework developed herein, which extends beyond hazard analysis and traditional risk assessment approaches, can be applied in multiple contexts, including this use case of cultured meat production. [ABSTRACT FROM AUTHOR]

Abstract Large-scale production of cultured meat requires bulk culture medium containing growth-promoting proteins from animal serum. However, animal serum for mammalian cell culture is associated with high costs, ethical concerns, and contamination risks. Owing to its growth factor content, conditioned medium from rat liver epithelial RL34 cells can replace animal serum for myoblast proliferation. More seeded cells and longer culture periods are thought to yield higher growth factor levels, resulting in more effective muscle cell proliferation. However, RL34 cells can deplete nutrients and release harmful metabolites into the culture medium over time, potentially causing growth inhibition and apoptosis. This issue highlights the need for waste clearance during condition medium production. To address this issue, we introduced a lactate permease gene (lldP) and an l-lactate-to-pyruvate conversion enzyme gene (lldD) to generate a recombinant l-lactate-assimilating cyanobacterium Synechococcus sp. KC0110 strain. Transwell co-culture of this strain with RL34 cells exhibited a marked reduction in the levels of harmful metabolites, lactate and ammonium, while maintaining higher concentrations of glucose, pyruvate, and pyruvate-derived amino acids than those seen with RL34 cell monocultures. The co-culture medium supported myoblast proliferation without medium dilution or additional nutrients, which was attributed to the waste clearance and nutrient replenishment effects of the KC0110 strain. This culture system holds potential for the production of low-cost, and animal-free cultured meat.

The effects of traditional livestock farming on the environment and its limited scalability contribute to the persistent worldwide dilemma of food insecurity. Growing animal cells under regulated conditions has given rise to cultured meat, which might be a more ethical and ecological option. The potential of cultured meat to solve issues with food security is critically examined in this review article, which does so by thoroughly analyzing its effects on global food systems, sustainability prospects, technical breakthroughs, and related obstacles. Life cycle analyses show that the environmental impact of producing cultured meat is much lower than that of producing traditional meat. Significant scientific advancements have moved the production of cultured meat closer to commercial viability, including scaffold advances, tissue engineering, bioreactor design, and cell line optimization. There are still a number of formidable obstacles to overcome, including establishing large-scale manufacturing at a reasonable cost, negotiating intricate regulatory environments, guaranteeing product safety, and cultivating customer acceptability. To overcome these challenges and realize the promise of cultured meat to improve food and nutrition security while promoting environmental sustainability and animal welfare, an interdisciplinary strategy incorporating scientific, technical, regulatory, and social views is essential.

İslam hukuku, gıdalar konusunda helal ve haram olmaları açısından sınırlandırmalarda bulunmuştur. Ortaya çıkan teknolojik yeniliklerle birlikte yiyecek ve içeceklerin muhtevasının değiştirilmesi mümkün kılınmış ve bu gıdaların hükmünün ne olacağı tartışılmıştır. Nitekim bunun somut örneklerinden biri, son yıllarda üretilmeye başlanmış, artan et ihtiyacı sorununun çözümünde sürdürülebilirliği sağlayacak bir tekniğin ürünü olarak sunulan yapay ettir. Literatürde, yapay etin üretim süreçlerini içeren mühendislik çalışmalarına ek olarak yapay etin insan sağlığı açısından olumlu ve olumsuz yönlerine dair çalışmalar bulunmakla birlikte fıkhî yönüne dair çalışmalar kısıtlıdır. Bu çalışmada, yapay etin fıkhî meşrûiyetinin tartışılması amaçlanmıştır. Bu kapsamda öncelikle İslam hukukunun yiyecekler konusundaki helal ve haram kriterleri incelenmiştir. Akabinde yapay etin üretiminde kullanılacak olan kök hücrenin cinsi, üretim süreci ve süreçte kullanılan yöntemler hakkında bilgiler aktarılmış, bu yöntemlerle üretilen yapay etin avantajlı ve dezavantajlı yönleri ortaya konmuştur. Son olarak, İslam hukuku perspektifinden yapay etin üretiminde kullanılan kök hücre, üretim ortamında kullanılan serum ve genel olarak fıkhî ilkeler açısından yapay et değerlendirilmiştir.

Cultured Meat, Climate Mitigation, and Collective Narratives: The Italian Case The climate crisis has revealed the connections between some practices considered harmless or inconsequential on a global scale and the dramatic changes affecting the climate and environment. This paper explores the different impacts of certain dietary patterns (carnism, vegetarianism, and veganism), potential mitigation scenarios, and the collective narratives about food and our relationship with it that hinder the shift towards more sustainable eating habits. Specifically, the case of the ban on the production and consumption of cultured meat in Italy is examined, with an analysis of the narratives supporting it.

Introduction: Cultivated meat has received growing attention since claims were made that cultivated meat can be produced more ethically and sustainably than the current meat production. However, there are still major challenges in the development of cell lines, scaffolding, growth media, and bioprocess, which need to be overcome to reach industrial production levels. Numerous technological innovations have been proposed to overcome these challenges but they have rarely been evaluated with regard to their social sustainability. Consequently, it remains unclear if and how cultivated meat would contribute towards creating inclusive food systems. Methods: To bring more clarity, the study identifies different technological solutions that are used or developed for production of cultivated meat and identifies the positive and negative claims about the expected contributions of these technological solutions to social inclusion in food systems, using evidence from the literature review and 11 expert interviews. An innovation radar for cultivated meat is proposed to visualise the variety of technological innovations and the claims about their expected contributions to social sustainability. Results: The technologies in the areas cell line development, scaffolding, growth media, and bioprocess are expected to have an impact on inclusion in consumption of cultivated meat. Some cell innovations are expected to raise cognitive barriers due to complex technologies that might be difficult for the consumer to understand. Cultural barriers are expected to be raised by cell innovation entailing genetic engineering and medium innovation using FBS or animal components, which is considered to harm animals. Further, regulatory barriers are expected in the EU if genetic modification is used in the production process, which concerns the areas cells, media, and scaffolding. The innovations for scaffolds are expected to mainly lower cost and cultural barriers since most technologies are already used in the food industry. Bioprocess innovations promise to lower cost barriers, however it must be considered, that most of the collected data for innovations in the bioprocess domain are based on assumptions. Discussion: The study concludes that at this point in time, the most socially sustainable approach to cultivated meat production is not obvious. Under the current technological state of the art, it is not thinkable that production and consumption of cultivated meat could be socially inclusive. As it remains poorly understood if technologies for cultivated meat production could raise or lower barriers to inclusive consumption and production, further research is needed. [ABSTRACT FROM AUTHOR]

Objective: Cultured meat is considered to be a viable alternative to conventional flesh to satisfy the increasing human demand for meat. However, current cultured meat products fail to meet consumer expectations. This paper aims to summarize existing methods of cultured meat production, especially 3D bioprinting of cultured meat, which is an emerging approach with unique advantages. By discussing the advantages and shortcomings of the existing techniques, the prospect for the future development of cultured meat is provided. Methods: The potential ecological sustainability of cultured meat is evaluated in order to determine the necessity for its development. The advancements and limitations of cultured meat based on tissue engineering, 3D printing of meat, and 3D bioprinting of cultured meat are discussed. Future trends in 3D bioprinting of cultured meat are predicted, as well as potential challenges in this field. Results: (1) Cultured meat is an ecologically sustainable alternative to conventional meat. (2) Cultured meat based on tissue engineering has allowed the creation of cultured muscle, adipose, and multi-component meat. The issues are that the shape of the products is unpredictable, and the process of producing large-size and multi-component cultured meat is arduous, which is not conducive to sustainable manufacturing. (3) 3D printing has been utilized in the customized processing of meat to achieve personalized demands. However, it relies on natural meat for its raw materials and cannot replace livestock production. (4) There have been preliminary attempts to use 3D bioprinting technology for cultured meat production. It combines the advantages of tissue engineering and 3D printing, which is able to create cultured beef, pork, and seafood. (5) The potential advantages of 3D bioprinting of cultured meat are higher quality and yield, enhanced cost-effectiveness, and superior ecological sustainability. (6) In the future, 3D bioprinting of cultured meat will move towards multi-component products, integrated fabrication, and cloud manufacturing. (7) The urgent issues in 3D bioprinting of cultured meat are the development of edible and printable biomaterials, the advancement of bioprinting techniques, and the life cycle assessment of manufacturing process. Conclusion: 3D bioprinting is a promising avenue to improve the quality and yield, reduce production costs, and enhance the ecological sustainability of cultured meat. It may allow people to satisfy the growing demand for meat in a sustainable manner. [ABSTRACT FROM AUTHOR]

Copyright of Automatisierungstechnik is the property of De Gruyter and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cultured meat, which involves growing meat in a laboratory rather than breeding animals, offers potential benefits in terms of sustainability, health, and animal welfare compared to conventional meat production. However, the cultured meat production process involves several stages, each with potential hazards requiring careful monitoring and control. Microbial contamination risks exist in the initial cell collection from source animals and the surrounding environment. During cell proliferation, hazards may include chemical residues from media components such as antibiotics and growth factors, as well as microbial issues from improper bioreactor sterilization. In the differentiation stage where cells become muscle tissue, potential hazards include residues from scaffolding materials, microcarriers, and media components. Final maturation and harvesting stages risk environmental contamination from nonsterile conditions, equipment, or worker handling if proper aseptic conditions are not maintained. This review examines the key microbiological and chemical hazards that must be monitored and controlled during the manufacturing process for cultured meats. It describes some conventional and emerging novel techniques that could be applied for the detection of microbial and chemical hazards in cultured meat. The review also outlines the current evolving regulatory landscape around cultured meat and explains how thorough detection and characterization of microbiological and chemical hazards through advanced analytical techniques can provide crucial data to help develop robust, evidence‐based food safety regulations specifically tailored for the cultured meat industry. Implementing new digital food safety methods is recommended for further research on the sensitive and effective detection of microbiological and chemical hazards in cultured meat. [ABSTRACT FROM AUTHOR]

The development of future food is devoted not only to obtaining a sustainable food supply but also to providing high‐quality foods for humans. Plant‐derived non‐starch polysaccharides (PNPs) are widely available, biocompatible, and nontoxic and have been largely applied to the food industry owing to their mechanical properties and biological activities. PNPs are considered excellent biomaterials and food ingredients contributing to future food development. However, a comprehensive review of the potential applications of PNPs in future food has not been reported. This review summarized the physicochemical and biological activities of PNPs and then discussed the structure–activity relationships of PNPs. Latest studies of PNPs on future foods including cell‐cultured meat, food for special medical purposes (FSMPs), and three‐dimensional‐printed foods were reviewed. The challenges and prospects of PNPs applied to future food were critically proposed. PNPs with strong thermal stability are considered good thickeners, emulsifiers, and gelatinizers that greatly improve the processing adaptability of foods. The mechanical properties of PNPs and decellularized plant‐based PNPs make them desirable scaffolds for cultured meat manufacturing. In addition, the biological activities of PNPs exhibit multiple health‐promoting effects; therefore, PNPs can act as food ingredients producing FSMP to promote human health. Three‐dimensional printing technology enhances food structures and biological activities of functional foods, which is in favor of expanding the application scopes of PNPs in future food. PNPs are promising in future food manufacturing, and more efforts need to be made to realize their commercial applications. [ABSTRACT FROM AUTHOR]

Meat is an important component of the food basket of India and it plays a critical role in meeting protein demand and ensuring the nutritional security of the ever-growing population. Concerns related to environmental impact, shrinking resources, and animal welfare issues continue to haunt the meat industry. Cultured meat on the other hand promises to produce meat without the need to rear the livestock by utilizing fewer resources with minimum impact on the environment. Here, an effort has been made to capture the perception of Indian consumers towards cultured meat by conducting a survey. Results of the survey revealed that about 60.52% of the respondents are willing to buy the cultured meat if made available. It was found that 45.9% of the respondents who are willing to buy cultured meat are ready to pay a premium price range between 10-30%. Among the respondents, 54.0, 59.1 and 66.5% opinedthat cultured meat is a potential alternative to traditional meat in view of challenges like sustainability, nutritional security, and animal welfare, respectively. [ABSTRACT FROM AUTHOR]

Consumer willingness to accept alternative meat products has been widely explored. However, few studies have explored the key factors driving and inhibiting willingness to try, buy and pay a price premium for plant-based proteins, fungal-based proteins and cultured muscle tissue. Therefore, the present study is dedicated to this research gap and proposes a model that combines driving and inhibiting factors such as food neophobia, food technology neophobia, the environmental and specific benefits of alternative meat products as well as intrinsic attributes of meat such as taste, texture and smell. Partial least squares structural equation modeling shows that the largest drivers of consumer willingness to consume meat substitute are their perceived suitability (specific benefits) and environmental impact. Conversely, the biggest inhibitors to consumption were the nutritional importance of meat, the importance of meat taste, texture, and smell, and food neophobia and food technology neophobia. How the drivers and inhibitors varied between plant-based, fungal-based, and cultured muscle tissue are discussed and implications for industry leaders and future research are discussed. [ABSTRACT FROM AUTHOR]

A key element for the cost-effective development of cultured meat is a cell line culturable in serum-free conditions to reduce production costs. Heme supplementation in cultured meat mimics the original meat flavor and color. This study introduced a bacterial extract generated from Corynebacterium that was selected for high-heme expression by directed evolution. A normal porcine cell line, PK15, was used to apply the bacterial heme extract as a supplement. Consistent with prior research, we observed the cytotoxicity of PK15 to the heme extract at 10 mM or higher. However, after long-term exposure, PK15 adapted to tolerate up to 40 mM of heme. An RNA-seq analysis of these heme-adapted PK15 cells (PK15H) revealed a set of altered genes, mainly involved in cell proliferation, metabolism, and inflammation. We found that cytochrome P450, family 1, subfamily A, polypeptide 1 (CYP1A1), lactoperoxidase (LPO), and glutathione peroxidase 5 (GPX5) were upregulated in the PK15H heme dose dependently. When we reduced serum serially from 2% to serum free, we derived the PK15H subpopulation that was transiently maintained with 5–10 mM heme extract. Altogether, our study reports a porcine cell culturable in high-heme media that can be maintained in serum-free conditions and proposes a marker gene that plays a critical role in this adaptation process. [ABSTRACT FROM AUTHOR]

Edible microcarriers are essential for developing cell-based meat in large-scale cell cultures. As they are required to be embedded in the final products, the microcarriers should be edible, biocompatible, cost-effective, and pathogen-free. The invention of edible animal-free microcarriers would be a breakthrough for cell-based meat culture. We reviewed the fabrication techniques and the materials of microcarriers, and found that plant proteins, having diverse structures and composition, could possess the active domains that are hypnotized to replace the animal-based extracellular matrix (ECM) for meat culture applications. In addition, the bioactive peptides in plants have been reviewed and most of them were resulted from enzyme hydrolysis. Therefore, plant proteins with rich bioactive peptides have the potential in the development microcarriers. Our work provided some new trains of thought for developing plant-based biomaterials as ECM materials and advances the fabrication of microcarriers for meat culture. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Ilahiyat Researches / Ilahiyat Tetkikleri Dergisi is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The major societal challenges of climate change and animal welfare call for novel solutions to produce food. Cultivated meat may represent one of such solutions and research is emerging to understand its implications for food consumption. However, to date research has excluded the sector of foodservice provision as part of the wider tourism and hospitality industry from analysis. The current conceptual paper addresses this critical gap in knowledge by introducing cultivated meat to the context of food consumption outside the home. The paper elaborates upon the implications of cultivated meat for global foodservice provision and outlines an agenda for future research. This agenda considers the interests of multiple stakeholders, including developers/manufacturers of cultivated meat, foodservice providers, consumers, policymakers, and digital technology providers to highlight research avenues that warrant in-depth empirical investigation. [ABSTRACT FROM AUTHOR]

This review article aims to provide an up-to-date overview of the main determinants of consumers' acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product's intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following the PRISMA methodology. Case studies on terrestrial (i.e., insects, cultured meat and other animal origin products, plant-based food including mushrooms, plant-based analogues, pulses, and cereals) and aquatic systems (i.e., algae and jellyfish) are included focusing on age-related and cross-national differences in consumer acceptance of novel foods and ingredients. General trends have emerged that are common to all the novel foods analysed, regardless of their aquatic or terrestrial origin. Aspects such as food neophobia, unfamiliarity, and poor knowledge of the product are important barriers to the consumption of novel foods, while healthiness and environmental sustainability perception are drivers of acceptance. Sensory properties are challenging for more familiar ingredients such as plant-based food (e.g., novel food made by pulses, mushrooms, cereals and pseudocereals). Results are discussed in terms of feasibility of introducing these products in the EU food systems highlighting strategies that can encourage the use of new ingredients or novel foods. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Shifting from meat consumption is critical for future dietary evolution. Mainstream newspapers and social media are the leading platforms for expressing this opinion. By analysing the media discourse, the proponents of the shift from meat, to plant-based meat and cultured meat were identified. The objectives were: a) to identify themes, word frequencies, and sentiment related to meat substitutes, b) to determine Chinese perceptions of the two meat substitutes, and c) to determine which food functions are of concern to Chinese consumers. Between July 2016 and July 2022, the researcher gathered data from People's Daily and China Daily online outlets and user comments. 574 news articles and 2,345 online comments were extracted. Three techniques were applied: sentiment analysis, thematic analysis, and word cloud analysis. The results revealed that newspapers reported positively on meat substitutes, yet user comments showed negative public perception. Chinese people held positive attitudes toward plant-based meat and negative attitudes toward cultured meat. Thus, the insights from the media discourse provided valuable indicators for stakeholders to develop sustainable food education and consumption strategies. [ABSTRACT FROM AUTHOR]

Reducing production costs, known as scaling, is a significant obstacle in the advancement of cultivated meat. The cultivation process hinges on several key components, e.g., cells, media, scaffolds, and bioreactors. This study demonstrates an innovative approach, departing from traditional stainless steel or glass bioreactors, by integrating food-grade plant-based scaffolds and thermoplastic film bioreactors. While thermoplastic films are commonly used for constructing fluidic systems, conventional welding methods are cost-prohibitive and lack rapid prototyping capabilities, thus inflating research and development expenses. The developed laser welding technique facilitates contamination-free and leakproof sealing of polyethylene films, enabling the efficient fabrication of macrofluidic systems with various designs and dimensions. By incorporating food-grade plant-based scaffolds, such as rice seeded with bovine mesenchymal stem cells, into these bioreactors, this study demonstrates sterile cell proliferation on scaffolds within macrofluidic systems. This approach not only reduces bioreactor prototyping and construction costs but also addresses the need for scalable solutions in both research and industrial settings. Integrating single-use bioreactors with minimal shear forces and incorporating macro carriers such as puffed rice may further enhance biomass production in a scaled-out model. The use of food-grade plant-based scaffolds aligns with sustainable practices in tissue engineering and cultured-meat production, emphasizing its suitability for diverse applications. [ABSTRACT FROM AUTHOR]

Natural scaffolds have been the cornerstone of tissue engineering for decades, providing ideal environments for cell growth within extracellular matrices. Previous studies have favored animal-derived materials, including collagen, gelatin, and laminin, owing to their superior effects in promoting cell attachment, proliferation, and differentiation compared to non-animal scaffolds, and used immortalized cell lines. However, for cultured meat production, non-animal-derived scaffolds with edible cells are preferred. Our study represents the first research to describe plant-derived, film-type scaffolds to overcome limitations associated with previously reported thick, gel-type scaffolds completely devoid of animal-derived materials. This approach has been employed to address the difficulties of fostering bovine muscle cell survival, migration, and differentiation in three-dimensional co-cultures. Primary bovine myoblasts from Bos Taurus Coreanae were harvested and seeded on alginate (Algi) or corn-derived alginate (AlgiC) scaffolds. Scaffold functionalities, including biocompatibility and the promotion of cell proliferation and differentiation, were evaluated using cell viability assays, immunofluorescence staining, and reverse transcription-quantitative polymerase chain reaction. Our results reveal a statistically significant 71.7% decrease in production time using film-type scaffolds relative to that for gel-type scaffolds, which can be maintained for up to 7 days. Film-type scaffolds enhanced initial cell attachment owing to their flatness and thinness relative to gel-type scaffolds. Algi and AlgiC film-type scaffolds both demonstrated low cytotoxicity over seven days of cell culture. Our findings indicated that PAX7 expression increased 16.5-fold in alginate scaffolds and 22.8-fold in AlgiC from day 1 to day 3. Moreover, at the differentiation stage on day 7, MHC expression was elevated 41.8-fold (Algi) and 32.7-fold (AlgiC), providing initial confirmation of the differentiation potential of bovine muscle cells. These findings suggest that both Algi and AlgiC film scaffolds are advantageous for cultured meat production. [ABSTRACT FROM AUTHOR]

Animal cell culture technology in the production of slaughter-free meat offers ethical advantages with regards to animal welfare, rendering it a more socially acceptable approach for dog meat production. In this study, edible plant-derived scaffold was used as a platform for cell expansion to construct cell-cultured dog meat slices. Primary dog skeletal muscle satellite cells (MSCs) and adipose stem cells (ASCs) were isolated and cultured as seed cells, and 3D spheroid culture in vitro promoted MSCs and ASCs myogenic and adipogenic differentiation, respectively. Natural leaf veins (NLV) were produced as edible mesh scaffolds to create 3D engineered dog muscle and fat tissues. After MSCs and ASCs adhered, proliferated and differentiated on the NLV scaffolds, and muscle and fat slices were produced with cultured dog muscle fibers and adipocytes, respectively. These findings demonstrate the potential of plant-derived NLV scaffolds in the production of cultured dog meat.

Cellular Agriculture (CellAg) is an attractive concept for innovative technology with the intent to provide food and nutrition complementary to existing supply streams. The past decade has seen considerable progress in the field with advancement of cellular technology that delivers the initial building blocks for meaningful implementation. The availability of natural cell-based material that can serve as nutrient-filled source for human consumption at low cost is a critical challenge for the emerging cellular agriculture industry. Therefore, here the isolation of bovine myofibroblasts of the Black Angus breed has been pursued and accomplished together with its characterisation by using RNA sequencing and proteomics through western blotting.To transition CellAg from a concept to a game changing technology for the industry, multiple challenges need to be overcome. The field requires powerful initial material, i.e., dedicated cells that can proliferate and differentiate robustly at scale. The methodology described allows for the production of healthy cells, which have been unequivocally characterized as clonal representatives of a stable myofibroblast cell line using transcriptomics and proteomics validation. Stringent and rigorous live cell monitoring of a nascent cell line derived from healthy muscle tissue allowed for stable cell growth.In this research article, a simple and precise methodology is presented for creating a bovine myofibroblast cell line (Bov.mia). Our work puts forward a low-tech use of materials and expertise that is devoid of transgenic approaches, thus creating a reliable approach for lab-scale research.

Cultured meat has the potential to provide a complementary meat industry with reduced environmental, ethical, and health impacts. However, major technological challenges remain which require time-and resource-intensive research and development efforts. Machine learning has the potential to accelerate cultured meat technology by streamlining experiments, predicting optimal results, and reducing experimentation time and resources. However, the use of machine learning in cultured meat is in its infancy. This review covers the work available to date on the use of machine learning in cultured meat and explores future possibilities. We address four major areas of cultured meat research and development: establishing cell lines, cell culture media design, microscopy and image analysis, and bioprocessing and food processing optimization. In addition, we have included a survey of datasets relevant to CM research. This review aims to provide the foundation necessary for both cultured meat and machine learning scientists to identify research opportunities at the intersection between cultured meat and machine learning.

In this EDIS publication, we provide information on the current regulatory framework for cell-based seafood production in the United States, food safety considerations, and the path forward for cell-based seafood products to get approved for selling in the marketplace. Additionally, drawing on the available science-based risk analysis methods for seafood production such as Hazards Analysis Critical Control Point (HACCP), we provided a simple hazard analysis to identify the potential seafood hazards that can potentially compromise the safety of cell-based seafood products.

This editorial explores the topic of alternative protein sources for sustainable and healthy nutrition. It acknowledges the challenges faced by the global food supply in providing adequate nutrition while minimizing harm to the planet. Alternative proteins, including those from insects, cultured meat, and plant-based alternatives, are being considered as more sustainable options. However, their environmental impact and animal welfare implications are still being debated. Additionally, alternative proteins may offer health benefits but may also have lower levels of certain nutrients. The adoption of alternative proteins requires consideration of factors such as consumer acceptance and technological advancements. The article also highlights the difficulties faced by rural and marginalized communities in accessing basic foods like lentils or tofu, and the affordability of alternative proteins is identified as a major challenge. The acceptance of alternative proteins varies among different populations, with evidence suggesting that consumers in China, Japan, and Europe are more willing to embrace these foods compared to consumers in the US. Factors such as healthiness, taste, environmental attributes, and individual dietary preferences influence acceptance. Efforts to make alternative proteins more similar to traditional meat products could facilitate their adoption among diverse consumer groups. [Extracted from the article]

As the technology of cultured meat continues to evolve and reach the market, it is important to understand the dynamics of consumer attitudes and preferences in order to provide insights into the potential adoption of cultured meat in Europe. Our aim was to explore the attitudes of Greek consumers, via an online survey addressed to 1230 consumers. The results revealed that only 39.35% of participants in this survey were aware of the term "cultured meat", but 55.69% would be willing to try it with the group of young (18–25 years old) being more willing to try compared to > 25 years old and also male and graduates. Among the perceived benefits, the first rated benefit was the contribution to animal welfare, followed by the lower environmental impact of cultured meat. The highest concerns about the potential negative consequences of cultured meat were about the unknown long-term adverse health effects and about a negative impact on the local livestock producers. Most of the respondents (80.73%) agreed that cultured meat is an artificial product. In conclusion, our results revealed a level of skepticism and reservations regarding cultured meat among Greek consumers and addressing public concerns might be especially important to increase public acceptance of cultured meat.

The world's population is proliferating, and the growing population needs more food resources. Meat is one of the essential dietary components for humans, but the available meat resources are insufficient to fulfill consumers' demands. In this scenario, the meat alternative could be a sustainable resource for fulfilling the meat demand. Cultured meat is one of the best meat alternatives and also has the potential to fulfill the meat demand of the growing population. Cultured meat is produced by cultivating animal stem cells and allowing them to undergo a growth and division process that closely mimics the natural cellular development inside living organisms. The primary reasons behind cultured meat production are to minimize the environmental effect by reducing methane emissions, to minimize the meat cost so it will be economical for the consumer, and to provide antibiotic-free meat. This review explains cultured meat production and new technologies being introduced to create opportunities to improve the overall production of cultured meat. It also explores the cultured meat sector's market opportunities and challenges to the cultured meat industry.

Meat is the main and important source of protein, minerals, and vitamins and plays a crucial role in human nutrition. Based on projections, the consumption of it is expected to increase twofold by 2050 as a result of population growth. Conversely, this surge in meat production gives rise to issues such as the indiscriminate slaughter of animals, the escalation in methane gas production and subsequent exacerbation of the global warming phenomenon, the heightened risk of shared diseases between humans and animals, and the emergence of antibiotic-resistant strains of pathogens, as well as excessive water usage. There will be a significant amount, therefore, it is imperative to explore novel approaches, such as employing lab-grown meat. Current research in this field is primarily centered around the production of cultured meat. These meats offer numerous benefits, such as their eco-friendliness and their ability to mitigate animal-borne illnesses. In the process of cultivating meat, stem or satellite cells are extracted from the animal's muscle tissue without causing harm to the animal. These cells are then placed in a culture medium containing fetal bovine serum. Subsequently, they employ either edible or non-edible scaffolds as a means of facilitating cell proliferation, which is then introduced into a bioreactor to induce the growth of tissue. Under optimal growth conditions, including appropriate temperature, oxygen levels, nutrient availability, and growth factors, it typically takes approximately 3–5 weeks for a thin piece of meat to develop. Presently, the feasibility of adopting cultured meat production is severely limited by its exorbitant cost, substandard colour and taste, and the lack of acceptance by various religious groups. Enhancing the colour of the meat can be achieved by incorporating edible colour compounds like red beetroot and saffron, while its taste can be enhanced by incorporating fatty acids, fats, and protein. It is important to acknowledge that this technology is still in its initial phases and in order to achieve widespread production, it is imperative to attain a satisfactory level of consumer approval. Furthermore, the adoption of this technology may potentially lead to a decrease in the income of livestock breeders. However, given the inherent risks associated with the livestock industry, it is imperative to proceed in this direction. Also, 3D printing is an advancing digital technology that has a vast market potential in the field of food and nutrition technology. It offers a platform for creating distinctive food products that have improved sensory and nutritional qualities, specifically tailored for a particular consumer. 3D printing has the potential to provide distinct solutions for the crucial challenges in cultured meat production, specifically in controlling the protein, fat, and other nutritional composition, as well as creating a lifelike texture. The main man-made materials used in tissue engineering are polystyrene, polylactic acid (PLA), polyglycolic acid (PGA), and a mixture of polylactic and polyglycolic acids called PLGA.

Cultured meat (CM) is likely to reduce environmental footprints and health problems and improve animal welfare, but its success in the market will rely on consumer acceptance. A survey was used to investigate consumer acceptance of CM in Norway. The survey was conducted pre the COVID-19 pandemic and during the pandemic with a total of 4,683 usable responses. A partial proportional odds model was estimated, and identical coefficients were not rejected for the two periods. Social trust, trust in food authorities, and support to green parties were positively associated with the willingness to try CM but there was no association with trust in food retailers. Respondents who emphasized natural components and food safety were less willing, and respondents who emphasized health, novelty, environment, and price were more willing. Young, male, highly educated, urban, non-religious, non-vegetarian supporters of green parties were also more willing to try CM, and marketing activities should target these groups.

This study investigated the effect of extracts from unfertilized eggs and fertilized eggs with different culture periods as FBS substitutes for cell culture. A mixture of 5 % FBS and 20 % egg white extract or 10 % FBS and 10 % egg white extract was found to be the optimal condition for increasing cell proliferation. In particular, egg white extract obtained from unfertilized eggs was more effective in terms of increased cell viability and price competitiveness and showed similar effects to commercial FBS. In addition, when using this extract, successful proliferation of satellite cells was confirmed, as well as expression of Pax7, a protein present in muscle satellite cells. Additionally, OVF and OVA in the extract are believed to have an indirect effect on FBS replacements for chick muscle satellite cells towards cultured meat development. Egg white extract can replace up to 50–75 % of FBS. Further developments of the extracts could result in complete FBS substitution.

This essay presents a critical perspective on the nature of what is referred to as "cultured meat" in the public sphere by revisiting the concept of meat in cultural practice. We propose a perspective that focuses on and further investigates whether cultured meat is meat, examining the interaction between the emergence of cellular agriculture technologies and cultural practices. First, we review the production processes of cellular agriculture for meat, comparing this to the processes used to produce conventional meat. Second, we discuss how meat has been embedded in cultural practices, focusing on meat-related activities, and propose that a whole-parts relationship is critical for constructing the meaning of meat in cultural contexts. Third, several key issues raised in the social debate on cultured meat are addressed within the whole-parts framework. Cultured meat requires a complete bottom-up process in producing objects, indicating that the concept of cultured meat is not necessarily aligned with the concept of existing meat, as previously suggested from the perspective of producing conventional meat. In this perspective, we proceed to further investigation the meaning of meat in cultural constructions, wherein the relationship between the whole body and meat as a part of it is important. Thus, cultured meat can be considered a nonmeat under the whole-parts framework for meat. This insight can provisionally and speculatively update some of the ethical, legal, and social issues of cultured meat as well as products based on cellular agriculture technologies. [ABSTRACT FROM AUTHOR]

This study examines how halal consciousness acts as a precursor to the influence of presumed media influence model to explain Muslims' views (i.e., attitudes and behavioral intentions) toward cultured meat. A survey of 658 Muslim Singaporeans found that halal consciousness positively correlated with Muslims' attention to media messages on the benefits of cultured meat, which subsequently shaped their presumed attention to these messages by family members, friends, and social media influencers. Presumed attention from family members and social media influencers was positively associated with Muslims' attitudes toward cultured meat and subsequently their consumption intentions. Theoretical and practical implications were discussed. [ABSTRACT FROM AUTHOR]

Food consumption in the world has equaled the possibilities for its production. The production of protein food is in a particularly unenviable situation. To satisfy the need for meat and proteins of animal origin, it is necessary to significantly increase the number of animals from which meat is produced. According to current projections, meat production will need to be doubled by 2050. However, such a trend is considered unsustainable, as it may adversely affect the environment, animal welfare, and public health. To reduce this negative impact, the world is looking for new sources of protein. New protein sources should have nutritional and sensory characteristics similar to those of traditional meat. Recently, great progress has been made in cultured meat research. However, consumers' attitudes towards this issue are still not completely clear. Without changing the current repulsive attitude of consumers towards cultured meat, the results achieved during scientific research will not result in the industrial production of this type of protein product. The authors aimed to examine the attitudes of consumers in Bosnia and Herzegovina and the level of acceptability of cultured meat. In the paper, an online survey was conducted during which data was collected on consumers' attitudes about the production and use of cultured meat. A previously designed questionnaire with 16 questions was used during this survey. At the end of the survey, 110 responses were collected. Descriptive statistical analysis and analysis of variance were applied during data analysis (mean, standard deviation, Chi-square test. For this purpose, the SPSS software package was used). Differences at p < 0.05 were considered significant. The majority of respondents declared that they often (41.8%) or very often (24.5%) consume meat, while only 1.8% of people stated that they never eat meat. Only 11.8% of respondents have sufficient information about cultured meat, while 60,9% of them have not heard of this type of product. 36.6% of respondents would try cultured meat out of curiosity, 16.4% for ethical reasons, and 8.2% for environmental reasons, while 36.5% of them are not willing to try cultured meat. 50 respondents (45,5%) stated that they would definitely not consume, and 24 (25.5%) that they probably would not consume cultured meat. Only 7.2% of people said that they might try this type of product. As reasons for not trying cultured meat, the respondents state the following reasons: unnatural product, concern for their health, and sensory unacceptability (40%, 30.9%, and 9.1%, respectively). Some respondents (9.1%) stated that consuming cultured meat disgusts them. The results of the survey showed that consumers in Bosnia and Herzegovina do not have enough information about cultured meat, but that they understand the need and importance of research in the search for meat alternatives (21.5 respondents). [ABSTRACT FROM AUTHOR]

Fibroblasts are important components of animal tissues such as muscle and skin, as they are the major producers of various matrix proteins. Matrix proteins such as collagen play an important role in meat products by providing unique nutrition, texture, and flavor. Cultured meat is an innovative meat alternative produced by culturing animal cells, but currently, relatively few studies have been conducted using fibroblasts as seed cells for cultured meat manufacturing. In this work, we first developed an innovative digestion-friction method for isolating fibroblasts from porcine skin efficiently and cost-effectively. After optimizing the enzymatic digestion and physical friction conditions, 2.39 ± 0.28 × 105 fibroblasts were obtained from 1 cm2 of porcine skin tissue, which was about 9 times higher than the conventional tissue explant method. In addition, we identified an edible bio-ink composed of gelatin and chitosan that has good printing properties and supports fibroblast adhesion and growth. Furthermore, we fabricated fibroblast-based cultured meat by 3D printing with an initial cell density of 1.0 × 107 mL-1 and evaluated its texture and nutritional properties. This work provides valuable insights and references for introducing fibroblasts into the production of cultured meat that is more comparable to structured animal meat. [ABSTRACT FROM AUTHOR]

A need for meat is rising day by day and the production of poultry, cows, pigs and fisheries is reduced as there is no good commercial production. Wider livestock production is becoming unavailable on a global scale in requisites of welfare of animals, ecological sustenance and human health conditions. Choices for cultured meat are being explored using innovative techniques like stem cells, embryonic stem cells, Induced pluri potent stem cells [(iPSC) derived from skin or blood cells of an animal that have been reprogrammed back into an embryonic-like pluripotent], Totipotent stem cells [immature cells capable of giving rise to any cell type or (of a blastomere) a complete embryo], pluripotent stem cells (immature cells capable of giving rise to several different cell types), satellite cells or myoblasts, etc. In these methods, animal tissue is grown in a controlled surroundings using culture cell technology. Several attempts are made to develop different types of media and techniques like the self-organizing techniques and scaffold-based techniques to advance the growth of the cell. Cultured meat is also called in various names like 'clean meat', 'in-vitro meat', or 'artificial meat'. The concept is in the budding stage of commercialization. Therefore, along with the improvement in technical phase there is a lot of work is being carried on in the developmental aspects of biological, commercial, social, economic and ethical. [ABSTRACT FROM AUTHOR]