Sustainable Future Protein Foods: The Challenges and the Future of Cultivated Meat

Abstract

Global pressure from consumers to improve animal welfare, and reduce microbiological risks or the use of antibiotics pose new challenges for the meat industry. Today’s livestock production, despite many undertaken measures, is still far from being sustainable. This forced the need to work on alternative protein types that come from plants, insects, fungi, or cell culture processes. Due to some technical and legal barriers, cultivated meat is not present on the European market, however, in 2020 it was approved in Singapore and in 2022 in the USA. While the technology of obtaining cell cultures from animal muscles has been known and successfully practiced for years, the production of a stable piece of meat with appropriate texture, taste, and smell, is still a problem for several scientific groups related to subsequent companies trying to obtain the highest quality product, in line with the expectations of customers. Although the work on optimal cell meat production has been going on for years, it is still in an early stage, mainly due to several limitations that represent milestones for industrial production. The most important are: the culture media (without animal serum), which will provide an environment for optimal muscle development, natural or close to natural (but still safe for the consumer) stable scaffolds for growing cells. Here, we review the actual knowledge about the above-mentioned challenges which make the production of cellular meat not yet developed on an industrial scale.

Strategies for Developing Competent Youths in Integrated Agriculture Through Local Wisdom

“…The social benefits were more directed to the non-technical aspects of the farm itself. The use of traditional plants in chicken farming will at least guarantee the availability of safer animal food (Chodkowska et al, 2022). In addition to the use of traditional plants, local breed chickens were given fermented coconut dregs flour rations, and bread waste for feed so as to improve meat quality which is in accordance to what is stated by Ayuti et al (2022) and Kardaya et al (2022).…”

Engineering a sustainable protein revolution: Recent advances in cultured meat production

“…Subsequently, the landscape witnessed rapid growth in start-ups devoted to CM, gaining global momentum, particularly in Europe, Asia, and the United States as highlighted in Table 1. While production expenses have plummeted from $330,000 to approximately $9 to $9.80 per burger, CM remains noticeably more expensive than conventional alternatives (Chodkowska et al, 2022).…”

“…In terms of their product focus, 28% of CM enterprises demonstrated a keen interest in advancing cultured beef and pork, while 12% centered their efforts on seafood, 10% on poultry, and an additional 28% directed their attention toward raw materials and production equipment (Guan et al, 2021). Notably, comprehensive business‐to‐business companies rose to cover the entire supply chain, offering cost‐effective solutions like cell culture media, bioreactors, scaffold materials, and cell lines, setting the tone for future industry trends (Chodkowska et al, 2022).…”

Consumer Attitudes and Concerns about Beef Consumption in Argentina and Other South American Countries

“…As stated by Chodkowska et al cultivated, cultured, or in vitro meat is a product from isolated muscle cells, which are cultured as cell lines and then placed in a bioreactor. The objective is to produce a cheaper meat substitute with texture and organoleptic properties similar to real meat [79].…”