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

• Published in: Food bioengineering Vol. 2; no. 4; pp. 301 - 316
• Main Authors: Roy, Niladri Krishna, Panda, Sandeep, Dey, Gargi
• Format: Journal Article
• Language: English
• Published: Shanghai John Wiley & Sons, Inc 01.12.2023; Wiley
• Subjects: 3D printing; Agriculture; Animal welfare; Beef; Bioreactors; Cell culture; Cell growth; cellular agriculture; Culture media; Cultured meat; Cytomegalovirus; Design optimization; Emissions; Energy consumption; Environmental impact; Ethics; Extracellular matrix; Farms; Food; Food cans; Functional foods & nutraceuticals; Greenhouse gases; Hydrophobicity; Insulin; Insulin-like growth factors; Land use; Livestock; Livestock production; Meat; Meat industry; Meat production; Musculoskeletal system; myosatellite cells; Novel foods; Prebiotics; Probiotics; Protein engineering; Proteins; Public health; Resource utilization; Stem cells; Three dimensional printing; Tissue engineering
• ISSN: 2770-2081; 2770-2081
• DOI: 10.1002/fbe2.12066

Emerging as a food of the future, cultured meat is created by growing animal cells outside the organism instead of relying on traditional animal rearing and slaughtering practices. This innovative approach shows great promise in addressing challenges associated with resource utilization, environmental pollution, and public health concerns often encountered in conventional livestock production. In the past decade, popularity of cultured meat has grown enough to be considered as a novel food in regions like Europe, the United Kingdom, and China. This paper discusses the recent advancements in technologies for sustainable cultured meat production. It examines the latest developments in cell sources, cell culture media optimization, bioreactor design, 3D printing, and tissue engineering approaches, which have greatly enhanced the efficiency and scalability of cultured meat production. This food can have a tremendous application as a novel functional food. This review explores the future possibility of applying cultured meat matrix for delivery of hydrophobic nutraceuticals, prebiotics, and probiotics (Bacillus sp). This review paper overviews recent advancements in sustainable cultured meat production. It highlights the progress in bioreactor design, cell culture media optimization, and tissue engineering approaches, improving efficiency and scalability. The potential of cultured meat as a functional food is explored, including its application for delivering hydrophobic nutraceuticals, prebiotics, and probiotics. Overall, this research has transformative potential to revolutionize the meat industry.