Future protein alternative: recent progress and challenges in cellular agriculture

• Published in: Food science and biotechnology Vol. 34; no. 2; pp. 423 - 445
• Main Authors: Yang, Da Hyeon, Kook, Ki-Sung, Heo, Youngmin, Kim, Woo-Ju
• Format: Journal Article
• Language: English
• Published: Korea (South) Springer Nature B.V 01.01.2025; 한국식품과학회
• Subjects: Antibiotics; bacterial contamination; Biotechnology; Cell culture; cellular agriculture; consumer attitudes; Cultivation; Culture media; cultured meat; flavor; Food contamination; Food science; Government regulations; Information processing; Livestock; Meat; Proteins; risk; Risk perception; Risk reduction; 식품과학; Future food; Alternative protein; FoodTech; Alternative meat; Cellular agriculture; Cultivated meat
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-024-01798-4

With arising concerns regarding traditional livestock-based proteins, cultivated meat is emerging as a potential alternative. Cultivated meat, often called cultured meat, is defined as a meat produced in the lab by growing animal-derived cells. Considering the cultivated meat is based on animal-origin, it may present several advantages over other types of meat analogue in terms of flavor and nutritional properties. To be commercially available, there are several technical limitations to overcome. This indicates the necessity to integrate information to comprehensively review the current progress. In this review, history and background about the development of cultivated meat is described. Also, the recent progress in cell culture media and scaffold, which are essential components to grow animal cells, is presented. Next, the aspects regarding antibiotics to minimize the risk of bacterial contamination is discussed. Finally, the consumer perception and governmental regulations concerning the consumption and production of cultivated meat are addressed.