Spotlight
Special issue: 40th anniversary
Towards biomanufacturing of cultured meat

https://doi.org/10.1016/j.tibtech.2023.01.014Get rights and content

Abstract

Cultured meat has emerged as a promising alternative to conventional meat due to its potential to be healthier, more humane, and sustainable. The development of serum-free media by Messmer et al. and the adaptation of soy protein as edible scaffolds by Ben-Arye et al. highlight innovations in this nascent field.

Section snippets

Main text

Cultured meat or cultivated meat (CM) is being intensively explored as an alternative meat source, as limited existing resources will be unable to meet the needs of a burgeoning population in the long run. As the overdependence on conventional methods for meat production often entails a significant environmental footprint, CM appears rather promising due to its potential to mitigate some of these environmental ramifications [1]. Although the sector has only gained prominence in the past decade

Acknowledgments

This work is supported by the National Research Foundation, Singapore, and the Agency for Science, Technology and Research (A*STAR), under the Singapore Food Story R&D Programme (Grant Number H20H8a0003 awarded to D.C.). Any opinions, findings, conclusions, or recommendations expressed in this material are those of the author(s). They do not reflect the views of the National Research Foundation, Singapore and the Agency for Science, Technology and Research (A*STAR). The authors would also like

Declaration of interests

The authors declare no conflict of interest.

References (10)

There are more references available in the full text version of this article.

Cited by (1)

View full text