Prospects and challenges for cell-cultured fat as a novel food ingredient

Fish, Kyle D.; Rubio, Natalie R.; Stout, Andrew J.; Yuen, John S.K.; Kaplan, David L.

doi:10.1016/j.tifs.2020.02.005

Cited by 98 publications

(85 citation statements)

References 154 publications

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“…Since this milestone, more effort has been focused on generating cellbased adipose (i.e., fat) tissue; given its significant contribution to taste and texture. Advances in engineering fat tissue for use in food have been reviewed in depth elsewhere 41 . Aside from skeletal muscle and adipose tissue, ABM also contains connective Table 2 Precursors and compounds attributable to the aroma and flavor of meat.…”

Section: Organoleptic Propertiesmentioning

confidence: 99%

“…Using small sample sizes, the nutrient content of cell cultures can be quantified via laboratory assays 27 . Different cell types contribute different sets of nutrients; differentiated muscle cells will likely be the primary source of protein and mature adipocytes can contribute to the fatty acid profile 41 . Certain compounds that are provided by ABM are not present in cultured cells.…”

Section: Nutritionmentioning

confidence: 99%

See 1 more Smart Citation

Plant-based and cell-based approaches to meat production

Rubio¹,

Xiang²,

Kaplan³

2020

Nat Commun

Self Cite

358

219

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Advances in farming technology and intensification of animal agriculture increase the cost-efficiency and production volume of meat. Thus, in developed nations, meat is relatively inexpensive and accessible. While beneficial for consumer satisfaction, intensive meat production inflicts negative externalities on public health, the environment and animal welfare. In response, groups within academia and industry are working to improve the sensory characteristics of plant-based meat and pursuing nascent approaches through cellular agriculture methodology (i.e., cell-based meat). Here we detail the benefits and challenges of plant-based and cell-based meat alternatives with regard to production efficiency, product characteristics and impact categories.

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Section: Organoleptic Propertiesmentioning

confidence: 99%

Section: Nutritionmentioning

confidence: 99%

Plant-based and cell-based approaches to meat production

Rubio¹,

Xiang²,

Kaplan³

2020

Nat Commun

Self Cite

358

219

View full text Add to dashboard Cite

show abstract

“…The production of CM principally involves the generation of the skeletal muscle tissue. However, it often includes adipocytes (for fat) [ 30 ], fibroblasts, and/or chondrocytes (for connective tissues) and endothelial cells (for vascularization) [ 31 ].…”

Section: Cellular Agriculturementioning

confidence: 99%

“…However, in order for the scaffold to be suitable for both muscle and adipose tissue formation, it needs to have appropriate stiffness for both tissue types, which is not a trivial task to fulfill, since muscle tissue needs a much more rigid and stiff scaffolding than the adipose tissue does [ 141 , 142 ]. This is why it is still challenging to design one solution for all types of meat components [ 30 ].…”

Section: Bioreactors and Scaffoldingmentioning

confidence: 99%

Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production

Djisalov

Knežić

Podunavac

et al. 2021

Biology

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Meat cultivation via cellular agriculture holds great promise as a method for future food production. In theory, it is an ideal way of meat production, humane to the animals and sustainable for the environment, while keeping the same taste and nutritional values as traditional meat and having additional benefits such as controlled fat content and absence of antibiotics and hormones used in the traditional meat industry. However, in practice, there is still a number of challenges, such as those associated with the upscale of cultured meat (CM). CM food safety monitoring is a necessary factor when envisioning both the regulatory compliance and consumer acceptance. To achieve this, a multidisciplinary approach is necessary. This includes extensive development of the sensitive and specific analytical devices i.e., sensors to enable reliable food safety monitoring throughout the whole future food supply chain. In addition, advanced monitoring options can help in the further optimization of the meat cultivation which may reduce the currently still high costs of production. This review presents an overview of the sensor monitoring options for the most relevant parameters of importance for meat cultivation. Examples of the various types of sensors that can potentially be used in CM production are provided and the options for their integration into bioreactors, as well as suggestions on further improvements and more advanced integration approaches. In favor of the multidisciplinary approach, we also include an overview of the bioreactor types, scaffolding options as well as imaging techniques relevant for CM research. Furthermore, we briefly present the current status of the CM research and related regulation, societal aspects and challenges to its upscaling and commercialization.

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“…These are the most common form of animal cell and are widely used in all fields (i.e., regenerative medicine, cell therapy, to produce biologics etc. ), including the production of cultured meat (mesenchymal stem cells, muscle satellite cells, and induced pluripotent stem cells are just some examples) ( 1 , 9 ). These cells need to adhere to a surface in order to remain viable and proliferate.…”

Section: Introductionmentioning

confidence: 99%

Scale-Up Technologies for the Manufacture of Adherent Cells

et al. 2020

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Great importance is being given to the impact our food supply chain and consumers' food habits are having on the environment, human health, and animal welfare. One of the latest developments aiming at positively changing the food ecosystem is represented by cultured meat. This form of cellular agriculture has the objective to generate slaughter-free meat products starting from the cultivation of few cells harvested from the animal tissue of interest. As a consequence, a large number of cells has to be generated at a reasonable cost. Just to give an idea of the scale, there were billions of cells just in a bite of the first cultured-meat burger. Thus, one of the major challenges faced by the scientists involved in this new ambitious and fascinating field, is how to efficiently scale-up cell manufacture. Considering the great potential presented by cultured meat, audiences from different backgrounds are very interested in this topic and eager to be informed of the challenges and possible solutions in this area. In light of this, we will provide an overview of the main existing bioprocessing technologies used to scale-up adherent cells at a small and large scale. Thus, giving a brief technical description of these bioprocesses, with the main associated advantages and disadvantages. Moreover, we will introduce an alternative solution we believe has the potential to revolutionize the way adherent cells are grown, helping cultured meat become a reality.

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Prospects and challenges for cell-cultured fat as a novel food ingredient

Cited by 98 publications

References 154 publications

Plant-based and cell-based approaches to meat production

Plant-based and cell-based approaches to meat production

Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production

Scale-Up Technologies for the Manufacture of Adherent Cells

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