Cultivated meat: recent technological developments, current market and future challenges
Luiz Alberto Junior Letti, Susan Grace Karp, Carla Forte Maiolino Molento, Brigitte Sthepani Orozco Colonia, Raphael Aparecido Boschero, Vanete Thomaz Soccol, Leonardo Wedderhoff Herrmann, Rafaela de Oliveira Penha, Adenise Lorenci Woiciechowski, Carlos Ricardo Soccol
Abstract
The increasing demand for food, the debates regarding the ethics involved in slaughtering animals and the many associated environmental issues promote the emergence of an interesting question: is it possible to substitute conventional meat? In this context, Cultivated Meat (CM) is a promising alternative to replace meat, or at least to complement protein nutrition for humans. This overview aims to show the current technological developments for the production of CM, starting with the tissue engineering used to collect, grow and differentiate the cells, and also the characteristics of matrixes, culture media, types of bioreactors and techniques employed for cell cultivation. In addition, bioeconomy and sustainability issues are discussed, as well as social aspects and policy regulation. Furthermore, the fast growing market is presented, starting with the first meat ball in 2016, passing through some examples of recent funding and operating companies and start-ups, the continuous efforts to lower production costs, besides the most recent patented processes. Finally, and in the light of recent developments, future challenges and expectations for the future of CM are discussed, such as tissue engineering bottlenecks, bioreactor design optimization and public acceptance issues.
Keywords
References
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Submitted date:
09/01/2021
Reviewed date:
09/22/2021
Accepted date:
10/01/2021
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