TY - JOUR
T1 - Advances and Challenges in Cell Biology for Cultured Meat
AU - Martins, Beatriz
AU - Bister, Arthur
AU - Dohmen, Richard G J
AU - Gouveia, Maria Ana
AU - Hueber, Rui
AU - Melzener, Lea
AU - Messmer, Tobias
AU - Papadopoulos, Joanna
AU - Pimenta, Joana
AU - Raina, Dhruv
AU - Schaeken, Lieke
AU - Shirley, Sara
AU - Bouchet, Benjamin P
AU - Flack, Joshua E
PY - 2024/2/15
Y1 - 2024/2/15
N2 - Cultured meat is an emerging biotechnology that aims to produce meat from animal cell culture, rather than from the raising and slaughtering of livestock, on environmental and animal welfare grounds. The detailed understanding and accurate manipulation of cell biology are critical to the design of cultured meat bioprocesses. Recent years have seen significant interest in this field, with numerous scientific and commercial breakthroughs. Nevertheless, these technologies remain at a nascent stage, and myriad challenges remain, spanning the entire bioprocess. From a cell biological perspective, these include the identification of suitable starting cell types, tuning of proliferation and differentiation conditions, and optimization of cell-biomaterial interactions to create nutritious, enticing foods. Here, we discuss the key advances and outstanding challenges in cultured meat, with a particular focus on cell biology, and argue that solving the remaining bottlenecks in a cost-effective, scalable fashion will require coordinated, concerted scientific efforts. Success will also require solutions to nonscientific challenges, including regulatory approval, consumer acceptance, and market feasibility. However, if these can be overcome, cultured meat technologies can revolutionize our approach to food. Expected final online publication date for the , Volume 12 is February 2024. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
AB - Cultured meat is an emerging biotechnology that aims to produce meat from animal cell culture, rather than from the raising and slaughtering of livestock, on environmental and animal welfare grounds. The detailed understanding and accurate manipulation of cell biology are critical to the design of cultured meat bioprocesses. Recent years have seen significant interest in this field, with numerous scientific and commercial breakthroughs. Nevertheless, these technologies remain at a nascent stage, and myriad challenges remain, spanning the entire bioprocess. From a cell biological perspective, these include the identification of suitable starting cell types, tuning of proliferation and differentiation conditions, and optimization of cell-biomaterial interactions to create nutritious, enticing foods. Here, we discuss the key advances and outstanding challenges in cultured meat, with a particular focus on cell biology, and argue that solving the remaining bottlenecks in a cost-effective, scalable fashion will require coordinated, concerted scientific efforts. Success will also require solutions to nonscientific challenges, including regulatory approval, consumer acceptance, and market feasibility. However, if these can be overcome, cultured meat technologies can revolutionize our approach to food. Expected final online publication date for the , Volume 12 is February 2024. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
U2 - 10.1146/annurev-animal-021022-055132
DO - 10.1146/annurev-animal-021022-055132
M3 - (Systematic) Review article
SN - 2165-8110
VL - 12
SP - 345
EP - 368
JO - Annual review of animal biosciences
JF - Annual review of animal biosciences
ER -