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- One significant hurdle on the path toward achieving consumer acceptance of cellular agriculture technologies and products is the difficulty in producing whole cuts of meat and seafood, such as steaks and fillets. Chitin- and chitosan-based scaffolds show promise for improving both the scalability and nutritional value of such cell-cultured meat products.
- What options are on the food-tech menu for achieving long-term protein security? Cell culture, plants, microorganisms, algae, and fungi may all have roles to play. But from a sustainability and resilience perspective, is there a clear winner?
- Gene-recombinant biotechnologies aim to produce key animal proteins at a fraction of the cost of conventional animal husbandry. The implications for research, medicine, food systems, and the climate could be huge. But can these emergent technologies scale quickly enough to spur system-wide change?
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Academic Articles
Increases in global meat demands cannot be sustainably met with current methods of livestock farming, which has a substantial impact on greenhouse gas emissions, land use, and water consumption.… read more
We present a method of producing bulk cell-cultured fat tissue for food applications. Mass transport limitations (nutrients, oxygen, waste diffusion) of macroscale 3D tissue culture are… read more
Rapidly expanding skeletal muscle satellite cells with cost-effective methods have been presented as a solution for meeting the growing global demand for meat. A common strategy for scaling cell… read more
Cell cultured meat (CCM) production is an innovative technology that does not depend on livestock farming practices to produce meat. The construction of structured CCM requires a three-dimensional… read more
Cell-cultured meat offers the potential for a more sustainable, ethical, resilient, and healthy food system. However, research and development has been hindered by the lack of serum-free media… read more
Ruminant meat provides valuable protein to humans, but livestock production has many negative environmental impacts, especially in terms of deforestation, greenhouse gas emissions, water use and… read more
A growing number of consumers indicate that they are reducing the amount of meat they eat or are completely abstaining from meat consumption. Some of them have partly shifted to meat substitutes.… read more
Cultivated meat harnesses tissue engineering (TE) concepts to create sustainable, edible muscle tissues, for addressing the rising meat product demands and their global… read more