Prospectus of cultured meat—advancing meat alternatives

Bhat, Zuhaib F.; Fayaz, Hina

doi:10.1007/s13197-010-0198-7

Cited by 152 publications

(117 citation statements)

References 102 publications

(120 reference statements)

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“…Although with large uncertainty ranges, life cycle analyses indicate that the overall environmental impacts of cultured meat production could be lower than those of most conventionally produced meat (Tuomisto and Teixeira de Mattos 2011;Mattick et al 2015). However, a great deal of research is still needed to establish an industrial-scale culturing system (Fayaz Bhat and Fayaz 2011). Other alternative protein sources investigated both as food and feed are as follows: seaweed (Mohamed et al 2012;Makkar et al 2016), duckweed (Appenroth et al 2017), canola/rapeseed , micro-algae and other microbes (Vigani et al 2015), and insects (Van Huis et al 2013).…”

Section: Alternative Protein Sourcesmentioning

confidence: 99%

The environmental sustainability of insects as food and feed. A review

Huis

Oonincx

2017

Agron. Sustain. Dev.

630

381

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With a growing world population, increasingly demanding consumers, and a limited amount of agricultural land, there is an urgent need to find alternatives to conventional meat products. Livestock production is, moreover, a leading cause of anthropogenic-induced climate change. To mediate this, more sustainable diets are needed, with reduced meat consumption or the use of alternative protein sources. Insects are promoted as human food and animal feed worldwide. In tropical countries, edible insects are harvested from nature, but overexploitation, habitat changes, and environmental contamination threaten this food resource. Therefore, sustainable harvesting practices need to be developed and implemented. We provide examples of (1) aquatic insects whose populations are threatened by pollution, (2) caterpillar species in Africa that are disappearing due to overexploitation and habitat change, (3) edible insects species that are considered pests in agro-ecosystems, and (4) edible insect species that can be conserved and enhanced in forest management systems. Insect farming can be conducted either on small-scale farms or in large-scale industrialized rearing facilities. We review the environmental sustainability of insect farming compared to livestock production. The major environmental advantages of insect farming compared to livestock production are as follows: (1) less land and water is required; (2) greenhouse gas emissions are lower; (3) insects have high feed conversion efficiencies; (4) insects can transform low-value organic by-products into highquality food or feed; and (5) certain insect species can be used as animal feed or aqua feed. For instance, they can replace fish meal, which is becoming increasingly scarce and expensive.However, edible insect species intended for production should be screened for risks to humans, animals, plants, and biodiversity.

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Section: Alternative Protein Sourcesmentioning

confidence: 99%

The environmental sustainability of insects as food and feed. A review

Huis

Oonincx

2017

Agron. Sustain. Dev.

630

381

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“…Such culturing results in myofibers which may then be harvested, processed and consumed as meat or its products (Bhat and Fayaz 2011). There are currently two elaborate propositions for using cell culture to create meat in lab (Boland et al 2003).…”

Section: Scaffold-based Techniquementioning

confidence: 99%

In vitro meat production system: why and how?

2015

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Due to the nutritional importance and the sustained popularity of meat as a foodstuff, the livestock production sector has been expanding incessantly. This exponential growth of livestock meat sector poses a gigantic challenge to the sustainability of food production system. A new technological breakthrough is being contemplated to develop a substitute for livestock meat. The idea is to grow meat in a culture in the lab and manipulate its composition selectively. This paper aims to discuss the concept of In Vitro Meat production system, articulate the underlying technology and analyse the context of its implications, as proposed by several scientists and stakeholders. The challenges facing this emerging technology have also been discussed.

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“…As Bhat and Fayaz (2011; see also Datar and Betti, 2010: 14) But this passage perhaps says more about promissory rhetoric than about in vitro meat products' probable properties. As Jones (2010) remarks, both iron, which comes from blood, and vitamin B12, which comes from gut bacteria, would have to be added to cultured meat.…”

Section: In Vitro Meat As Continuity and Contrastmentioning

confidence: 99%

“…Similarly, Bhat and Fayaz (2011) Yet such a spirit of indulgence seems more complicated than promissory assurances usually acknowledge. Rather than creating a feeling of 'missing out', religious dietary dictates are often regarded as freeing people from blind instincts and enabling them to express their devotion (Regenstein et al, 2003).…”

Section: In Vitro Meat As Continuity and Contrastmentioning

confidence: 99%

Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat

Jönsson

2016

Soc Stud Sci

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Today, in vitro (Latin: in glass) meat researchers strive to overhaul meat production technologies by producing meat outside animal bodies, primarily by culturing cells. In the process, meat should become healthier, more environmentally friendly and kinder to animals. In this article, I scrutinize (and problematize) this promissory discourse by examining the world that proponents envision alongside the world from which promises emerge. First, I trace the increasing number of publications striving to pinpoint the nature of in vitro meat to unveil the creation of an in vitro meat canon wherein perceived possibilities become taken for granted. Second, I investigate how the promissory discourse is often relatively silent on key aspects of how this technology could remake the world. Wet laboratories, animals and end products become foregrounded at the expense of political economy and the biophysical properties of cultured cells. Thus, questions concerning how funding requirements shape representations of this new technology, together with in vitro meat’s particular socio-spatial and socio-ecological implications, become problematically de-emphasized.

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Prospectus of cultured meat—advancing meat alternatives

Abstract: The in vitro production of

Cited by 152 publications

References 102 publications

The environmental sustainability of insects as food and feed. A review

The environmental sustainability of insects as food and feed. A review

In vitro meat production system: why and how?

Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat

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