Multiplexed Sensing Probe for Bioreactors for Cellular Agriculture

Review Biochemistry & Molecular Biology

Tissue Engineering Challenges for Cultivated Meat to Meet the Real Demand of a Global Market

Andressa Cristina Antunes Santos et al.

Summary: Cultivated meat (CM) technology is an alternative solution to the environmental, health and ethical issues associated with meat production. This review provides an overview of CM production, including the cultivation process, cell sources, medium requirements, and technological aspects of 3D models. The article also discusses the main obstacles to CM production and provides an outlook on the global CM market.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2023)

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Review Food Science & Technology

Sustainable Future Protein Foods: The Challenges and the Future of Cultivated Meat

Karolina A. Chodkowska et al.

Summary: Global pressure to improve animal welfare and reduce risks in meat production has led to the exploration of alternative protein sources. The production of cultured meat is still facing challenges in terms of texture and scaffolds, despite the known technology of obtaining cell cultures from animal muscles. Industrial-scale production of cellular meat is still in its early stages.

FOODS (2022)

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Proceedings Paper Engineering, Electrical & Electronic

Ingestible pH Sensing Capsule with Thread-Based Electrochemical Sensors

Cihan Asci et al.

Summary: This article presents a smart ingestible biosensing capsule that can monitor the pH activity in the small and large intestines, addressing the challenges of sensor fabrication and capsule assembly.

2022 IEEE SENSORS (2022)

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Article Biotechnology & Applied Microbiology

Scale-up economics for cultured meat

David Humbird

Summary: The analysis reveals that due to various limitations in animal cell production, the current costs of mass producing cultured meat products are high, making it difficult to replace conventional meat. Improving metabolic efficiency and developing low-cost plant hydrolysates as media do help address the issue, but there are still challenges ahead.

BIOTECHNOLOGY AND BIOENGINEERING (2021)

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Review Agriculture, Dairy & Animal Science

In-vitro meat: a promising solution for sustainability of meat sector

Pavan Kumar et al.

Summary: In-vitro meat production, a novel concept in food biotechnology, involves cultivating edible biomass from stem cells harvested from live animals. It is seen as an efficient, environmentally friendly, and ethical method of meat production, but faces challenges such as sourcing of stem cells, regulatory framework, and consumer acceptance. Commercialization, cost-effectiveness, and widespread acceptance are crucial for in-vitro meat to make significant changes in socio-economic and environmental spheres.

JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Social and Economic Opportunities and Challenges of Plant-Based and Cultured Meat for Rural Producers in the US

Peter Newton et al.

Summary: Animal agriculture faces significant sustainability challenges. Alternative meat products, such as plant-based and cultured meats, offer both opportunities and threats for rural producers in terms of social and economic impacts. Opportunities include growing crops for plant-based meat, producing ingredients for cultured meat, and new market opportunities, while threats include loss of livelihood for livestock producers and barriers to transitioning into emerging alt-meat sectors.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2021)

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Review Biotechnology & Applied Microbiology