Consumer Acceptance and Production of In Vitro Meat: A Review

Kantono, Kevin; Hamid, Nazimah; Malavalli, Maya Murthy; Liu, Ye; Liu, Tingting; Seyfoddin, Ali

doi:10.3390/su14094910

Cited by 13 publications

(4 citation statements)

References 162 publications

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“…Whilst not yet widely translated to commercial scales, there are some promising indications of the significant disruptive impact that biofabrication will have in healthcare and sustainable food production sectors. Lab grown meat is an evolving industrial application of 3D printing, primarily using naturally derived polymers, muscle cells and other biological factors to recapitulate the composition, hierarchical structure and texture of meat [121,122]. Whilst at the research level, advances in materials, manufacturing technologies and reagent sourcing have accelerated the development of realistic meat substitutes, there remain several critical challenges to increase the scalability of such in vitro techniques, namely cell expansion technologies and cost [123].…”

Section: Personalisation In Healthcare: Point-of-care Manufacturing A...mentioning

confidence: 99%

Polymer 3D printing in perspective: Assessing challenges and opportunities in industrial translation against the metal benchmark

Paxton,

Zhao,

Sauret

2024

Int J Adv Manuf Technol

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Additive manufacturing is swiftly transitioning from a prototyping tool to a useful technology for industrial-scale manufacturing. As global industries seek to harness its potential, several 3D printing technologies have been successfully integrated into mainstream manufacturing workflows, based on the range of processable materials, fabrication mechanisms and integration into regulated environments. While metal 3D printing has established a significant niche in the context of aerospace and automotive manufacturing, the upscaled translation of polymer 3D printing lags, limited by several critical challenges, both in the materials domain, as well as the technical fabrication mechanisms. This article seeks to juxtapose the growth, challenges and opportunities of metal and polymer additive manufacturing, emphasizing the latter’s potential for future growth in sectors such as polymer waste recycling and point-of-care medical device manufacturing. By dissecting the complexities surrounding feedstocks, manufacturing and post-processing workflows and the advances in simulations and quality control, this review provides comprehensive insights into the progression of 3D printed technologies for industrial-scale additive manufacturing into the future.

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Section: Personalisation In Healthcare: Point-of-care Manufacturing A...mentioning

confidence: 99%

Polymer 3D printing in perspective: Assessing challenges and opportunities in industrial translation against the metal benchmark

Paxton,

Zhao,

Sauret

2024

Int J Adv Manuf Technol

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“…This increase in demand, combined with sustainability policies, has been revolutionizing production processes, especially in food chain sectors, as can be seen in the emergence of cultured meat production [56]. Traditional meat production has some disadvantages when compared to this new technology, such as animal slaughtering, inadequate breeding environments, the transmission of some diseases, and the generation of greenhouse gases (GHG) such as methane (CH 4 ) and nitrous oxide (N 2 O) [57,58].…”

Section: Status Of Cultured Meat In In the Worldmentioning

confidence: 99%

Trends and Technological Challenges of 3D Bioprinting in Cultured Meat: Technological Prospection

Barbosa,

Correia,

Vieira

et al. 2023

Applied Sciences

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Cultured meat presents a possible alternative to conventional meat products and may be used to address growing food demands attributable to global population growth. Thus, a comprehensive technological prospection of the scientific literature related to cultured meat produced by 3D bioprinting is of great interest to researchers. The purpose of this article is to review and analyze published studies related to the biofabrication of cultured meat using 3D bioprinting techniques. The growing number of related publications in recent years highlights that cultured meat has gained traction in the scientific community. Furthermore, private companies and startups have contributed to advancements in the biofabrication of cultured meat for consumption, illustrating that cultured meat as a conventional meat substitute is already becoming reality. However, like any scientific advance, 3D bioprinting of cultured meat faces challenges involving regulation, acceptance, the selection of ideal biomaterials and cell lines, the replacement of fetal bovine serum (FBS), and attaining a texture and nutritional value similar to those of conventional meat.

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“…This review contributes to the growing body of literature which investigates acceptance of products categorised as novel foods. In particular, several recent reviews concern perception of individual product categories such as cultivated meat (Deliza et al, 2023;Kantono et al, 2022;Pakseresht et al, 2022;Siddiqui et al, 2022), insects (Kröger et al, 2022;Anusha Siddiqui et al, 2022;Florença et al, 2022;Mina et al, 2023), seaweed and milk alternatives (Anusha Siddiqui et al, 2022;Rombach et al, 2023). Canavari et al, 2023 were the first ones to adopt the legal definition of novel foods in their review, providing an all-encompassing perspective.…”

Section: Objectives Of the Systematic Reviewmentioning

confidence: 99%

Consumers´ Perception of Novel Foods and the Impact of Heuristics and Biases: a Systematic Review

Monaco,

König,

Kotz

et al. 2023

Preprint

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According to the definition adopted in the European Union, novel foods are foods that were not consumed to a significant degree within the Union before 15 of May 1997; this includes cultivated meat and insects. Novel foods are meant to play a critical role in the transition towards sustainable food systems. However, their success depends on whether and to what extent they will be incorporated into the diets at the population level. This review investigates consumers´ perception of novel food products by narratively synthesising results on the influence of heuristics and biases triggered by emotions, personality traits, and socio-cultural factors. Empirical studies conducted in Western countries and published in English after 1997 were eligible, which led to 182 studies being included. Disgust and fear are shown to be the predominant emotions driving rejection, together with food neophobia and specific cultural norms common across countries included in the scope of the review. Familiarity with these novel foods leads to higher acceptance, alongside curiosity. Despite being investigated directly in a minority of studies, heuristics and related biases mostly fell under the “affect”, the “natural-is-better”, and the “trust” heuristics. The review also discusses to what extent such perception reflects in the regulatory framework applicable to novel foods in the European Union, how it influences the regulation of insects and cultivated meat and which lessons can be drawn for the future of the regulatory framework.

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Consumer Acceptance and Production of In Vitro Meat: A Review

Cited by 13 publications

References 162 publications

Polymer 3D printing in perspective: Assessing challenges and opportunities in industrial translation against the metal benchmark

Polymer 3D printing in perspective: Assessing challenges and opportunities in industrial translation against the metal benchmark

Trends and Technological Challenges of 3D Bioprinting in Cultured Meat: Technological Prospection

Consumers´ Perception of Novel Foods and the Impact of Heuristics and Biases: a Systematic Review

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