Commercialization of cell-based meat products at economically viable prices will require significant innovations, presenting new challenges and opportunities for industrial biotechnologists.
Cell-based meat (also referred to as clean or cultured meat) is genuine meat cultivated directly from animal stem cells rather than by raising and slaughtering animals (Figure 1). The meat is created through a bioprocess in which stem cells are extracted, isolated, and proliferated in bioreactors at high densities and/or in large volumes. These stem cells are subsequently differentiated, either in the presence or absence of scaffolding materials, into the principal cellular components of meat, including skeletal muscle, adipocytes, and fibroblasts of the connective tissues. The final product mirrors the structure, composition, and nutritional value of conventionally derived meat.
Advances in regenerative medicine and bioprocess engineering have made the creation of palatable prototypes relatively straightforward. However, scaling up the process while lowering costs will require innovations in cell line development, cell-culture-medium optimization, bioreactor and bioprocess engineering, and scaffold biomaterials...
Would you like to reuse content from CEP Magazine? It’s easy to request permission to reuse content. Simply click here to connect instantly to licensing services, where you can choose from a list of options regarding how you would like to reuse the desired content and complete the transaction.