Cultivated meat: recent technological developments, current market and future challenges

Letti, Luiz Alberto Júnior; Karp, Susan Grace; Molento, Carla Forte Maiolino; Colonia, Brigitte Sthepani Orozco; Boschero, Raphael Aparecido; Soccol, Vanete Thomaz; Herrmann, Leonardo Wedderhoff; Penha, Rafaela de Oliveira; Woiciechowski, Adenise Lorenci; Soccol, Carlos Ricardo

doi:10.4322/biori.202101

Cited by 16 publications

(7 citation statements)

References 34 publications

(81 reference statements)

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“…These reactors maintain the scaffolds-based culture with high mass transfer and great shear stress (Carrier et al, 2002). For the differentiation phase, animal cell immobilization on an edible scaffold or MCs with perfusion mode operation method is a promising approach for the production of CM (Allan et al, 2019;Bellani et al, 2020;Letti et al, 2021). The limitations of these bioreactors are membrane fouling which leads to heterogeneous cell growth, mass transport limitations, and non-uniform nutrient and inhibitor gradients (Yang et al, 2006;Detzel et al, 2010).…”

Section: Bioreactors (Scale-up)mentioning

confidence: 99%

Cell-based meat: The molecular aspect

Azhar

Zeyaullah

Bhunia

et al. 2023

Front. Food. Sci. Technol.

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Cellular agriculture is one of the evolving fields of translational biotechnology. The emerging science aims to improve the issues related to sustainable food products and food security, reduce greenhouse gas emissions and provide animal wellbeing by circumventing livestock farming through cell-based meat (CBM) production. CBM exploits cell culture techniques and biomanufacturing methods by manipulating mammalian, avian, and fish cell lines. The cell-based products ought to successfully meet the demand for nutritional protein products for human consumption and pet animals. However, substantial advancement and modification are required for manufacturing CBM and related products in terms of cost, palatability, consumer acceptance, and safety. In order to achieve high-quality CBM and its production with high yield, the molecular aspect needs a thorough inspection to achieve good laboratory practices for commercial production. The current review discusses various aspects of molecular biology involved in establishing cell lines, myogenesis, regulation, scaffold, and bioreactor-related approaches to achieve the target of CBM.

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Section: Bioreactors (Scale-up)mentioning

confidence: 99%

Cell-based meat: The molecular aspect

Azhar

Zeyaullah

Bhunia

et al. 2023

Front. Food. Sci. Technol.

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“…Lam et al [ 152 ] have shown that the fed-batch feeding strategy could result in 70% less medium consumption compared to draw-fill operation mode, leading to significantly lower overall production costs, as well as reduced culture-related manipulation, which is especially important at the commercial scale. When it comes to CM production, fed-batch or continuous mode of operation would be appropriate considering the necessity to provide as uniform conditions as possible for cultivated cells, regarding both nutrient supply and waste metabolic byproducts removal [ 145 , 153 ]. Considering the adherent nature of the majority of relevant cell types needed in the production of CM, bioreactor systems suitable for CM production could be divided to static (with slow circulation of the cultivation medium through the cell layer in the form of packed-bed or 3D scaffold with attached cells) or dynamically mixed (stirred, shaken or fluidized) bioreactors [ 151 ].…”

Section: General Aspects Of Bioreactors For Proliferation and Differe...mentioning

confidence: 99%

“…Proliferation is aimed at obtaining as high cell density as possible; hence, the cultivation of animal cells on microcarriers in an STR, fluidized-bed reactor (FBR), rocking-bed reactor (RBR) or another type of dynamically mixed bioreactor would be appropriate for reaching the previously defined goal [ 29 , 144 , 154 ]. The static bioreactors with scaffolds or packed-bed structures for cell immobilization, with mild conditions in terms of shear stress due to slow medium circulation, support the differentiation of cultivated cells into myotubes, providing the possibility to mimic the actual conditions of myogenesis [ 145 ], especially when it comes to hollow-fiber reactors (HFR), where the role of blood vessels could be successfully mimicked by the presence of the hollow fibers for nutrient supply and metabolite removal [ 29 , 153 ]. However, considering the possibility to reach high animal cell density by applying the perfusion mode of operation in, e.g., packed-bed reactors (PBR) [ 145 , 153 ], this type of bioreactor could also find application in the proliferation of muscle cells or in the final step of the seed-train procedure, not only for obtaining 3D-cut meat constructs, as explained later.…”

Section: General Aspects Of Bioreactors For Proliferation and Differe...mentioning

confidence: 99%

“…Furthermore, fluid flow shear stress during perfusion results in mechanical stimulation, which could enhance cell differentiation [ 195 , 196 ], together or without the chemical differentiation stimuli [ 197 , 198 ] or additional mechanical stimuli [ 199 ]. Perfusion operation mode in combination with animal cell immobilization on edible scaffolds or MCs represent the most promising method of future CM bioprocessing, namely in the differentiation phase [ 144 , 145 , 153 ]. However, limitations of these bioreactors should be considered when it comes to CM production, mostly in terms of heterogeneous cell growth due to inactive portions of the biomass caused by membrane fouling (in case of membranes used for cell immobilization of medium transfer), mass transport limitations, and non-uniform nutrient and inhibitor gradients [ 177 , 200 ].…”

Section: General Aspects Of Bioreactors For Proliferation and Differe...mentioning

confidence: 99%

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Bioengineering Outlook on Cultivated Meat Production

et al. 2022

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Cultured meat (also referred to as cultivated meat or cell-based meat)—CM—is fabricated through the process of cellular agriculture (CA), which entails application of bioengineering, i.e., tissue engineering (TE) principles to the production of food. The main TE principles include usage of cells, grown in a controlled environment provided by bioreactors and cultivation media supplemented with growth factors and other needed nutrients and signaling molecules, and seeded onto the immobilization elements—microcarriers and scaffolds that provide the adhesion surfaces necessary for anchor-dependent cells and offer 3D organization for multiple cell types. Theoretically, many solutions from regenerative medicine and biomedical engineering can be applied in CM-TE, i.e., CA. However, in practice, there are a number of specificities regarding fabrication of a CM product that needs to fulfill not only the majority of functional criteria of muscle and fat TE, but also has to possess the sensory and nutritional qualities of a traditional food component, i.e., the meat it aims to replace. This is the reason that bioengineering aimed at CM production needs to be regarded as a specific scientific discipline of a multidisciplinary nature, integrating principles from biomedical engineering as well as from food manufacturing, design and development, i.e., food engineering. An important requirement is also the need to use as little as possible of animal-derived components in the whole CM bioprocess. In this review, we aim to present the current knowledge on different bioengineering aspects, pertinent to different current scientific disciplines but all relevant for CM engineering, relevant for muscle TE, including different cell sources, bioreactor types, media requirements, bioprocess monitoring and kinetics and their modifications for use in CA, all in view of their potential for efficient CM bioprocess scale-up. We believe such a review will offer a good overview of different bioengineering strategies for CM production and will be useful to a range of interested stakeholders, from students just entering the CA field to experienced researchers looking for the latest innovations in the field.

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“…Si elle ne représente pas encore un marché mondial chiffrable actuellement, ses promoteurs lui prévoient 35 % des parts de marché de la viande d'ici 2030 à 2040 (Vitard, 2020b). Elle est entièrement le fait de secteurs privés (58 startups en 2020, mais peut-être autour de 90 aujourd'hui, principalement dans le secteur du poisson et du poulet) (Guan et al, 2021 ;Letti et al, 2021). Dans le règlement d'étiquetage européen INCO, la « viande in vitro » n'est pas reconnue comme de la viande.…”

Section: Disposition à Payer Et Influences Culturellesunclassified

Qualités nutritionnelle, organoleptique et disposition à payer pour les alternatives à la viande : cas des analogues végétaux, de la « viande in vitro » et des insectes

BOURDREZ

Chriki

2022

INRAE Prod. Anim.

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Développer les alternatives à la viande est présenté comme une solution pour renforcer la durabilité de l’alimentation tout en apportant des sources de nutriments indispensables (protéines, micronutriments…), notamment pour des régimes végétariens, végans voire flexitariens. Cela peut aussi permettre une diversification du marché de l’agroalimentaire par une plus grande offre de produits aux consommateurs. Mais d’un point de vue nutritionnel, la digestibilité de certains nutriments reste mal connue, et les process pour reproduire les mêmes qualités organoleptiques que la viande sont en cours de développement. Par ailleurs, d’un point de vue économique, le consentement à payer par le consommateur dépend de plusieurs facteurs. Cet article fait le point sur les travaux menés au niveau mondial, entre 1997 et 2021, portant sur trois alternatives, les analogues végétaux, la « viande in vitro » et les insectes. Les indicateurs suivants sont décrits : i) la qualité nutritionnelle (teneur en protéines et leur digestibilité, quantité de graisses et proportion d’acides insaturés, quantité et biodisponibilité du fer et de la vitamine B12), ii) les qualités organoleptiques, et iii) la disposition à payer. Pour les analogues végétaux, une amélioration de de la qualité nutritionnelle (notamment en fer héminique et vitamine B12) et sensorielle est nécessaire pour séduire une partie de la population fortement attachée à la viande, ainsi que les consommateurs atteints de néophobie alimentaire et/ou technologique. Pour la « viande in vitro », en plus de l’amélioration de sa qualité nutritionnelle, son prix est encore inaccessible au grand public. Enfin, l’incorporation des insectes en tant qu’ingrédients semble plus intéressante pour les consommateurs occidentaux, moins habitués à la consommation des insectes entiers.

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Cultivated meat: recent technological developments, current market and future challenges

Cited by 16 publications

References 34 publications

Cell-based meat: The molecular aspect

Cell-based meat: The molecular aspect

Bioengineering Outlook on Cultivated Meat Production

Qualités nutritionnelle, organoleptique et disposition à payer pour les alternatives à la viande : cas des analogues végétaux, de la « viande in vitro » et des insectes

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