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Nature Food
  • Review Article
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Scientific, sustainability and regulatory challenges of cultured meat

Nature Foodvolume 1pages403–415 (2020)Cite this article

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Abstract

Cellular agriculture is an emerging branch of biotechnology that aims to address issues associated with the environmental impact, animal welfare and sustainability challenges of conventional animal farming for meat production. Cultured meat can be produced by applying current cell culture practices and biomanufacturing methods and utilizing mammalian cell lines and cell and gene therapy products to generate tissue or nutritional proteins for human consumption. However, significant improvements and modifications are needed for the process to be cost efficient and robust enough to be brought to production at scale for food supply. Here, we review the scientific and social challenges in transforming cultured meat into a viable commercial option, covering aspects from cell selection and medium optimization to biomaterials, tissue engineering, regulation and consumer acceptance.

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Fig. 1: The concept of cultured meat.
Fig. 2: Most common bioreactor designs for mammalian cell culture.
Fig. 3: Production of complex meat products from muscle, fat, connective tissue and vascular cells using a scaffold method.

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Acknowledgements

We thank J. Breemhaar for designing and drafting Fig.2, and N. Rubio, A. Stout, J. Yuen, K. Fish, N. Xiang and A. Szklanny for their contributions. D.K. is supported by Advanced Research Projects Agency, National Institute of Health, the Good Food Institute and New Harvest. M.J.P. is supported by EU Horizon 2020, Research Council of Norway.

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Authors and Affiliations

  1. Department of Physiology, Maastricht University, CARIM, Maastricht, the Netherlands

    Mark J. Post

  2. Mosa Meat B.V., Maastricht, the Netherlands

    Mark J. Post & Panagiota Moutsatsou

  3. Department of Biomedical Engineering, Technion, Israel Institute of Technology, Haifa, Israel

    Shulamit Levenberg

  4. Aleph Farms Ltd, Ashdod, Israel

    Shulamit Levenberg

  5. Department of Biomedical Engineering, Tufts University, Boston, MA, USA

    David L. Kaplan

  6. Memphis Meat, Berkeley, CA, USA

    Nicholas Genovese

  7. PAN-Biotech Ltd, Aidenbach, Germany

    Jianan Fu

  8. University of Bath, Bath, UK

    Christopher J. Bryant

  9. Harvard Law School, Cambridge, MA, USA

    Nicole Negowetti

  10. Axon Lawyers, Amsterdam, the Netherlands

    Karin Verzijden

Authors
  1. Mark J. Post
  2. Shulamit Levenberg
  3. David L. Kaplan
  4. Nicholas Genovese
  5. Jianan Fu
  6. Christopher J. Bryant
  7. Nicole Negowetti
  8. Karin Verzijden
  9. Panagiota Moutsatsou

Corresponding author

Correspondence toMark J. Post.

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Competing interests

M.J.P. is chief scientific officer, co-founder and shareholder of Mosa Meat B.V.; P.M. is lead bioprocess engineer at Mosa Meat B.V.; S.L. is chief scientific officer, co-founder and shareholder of Aleph Farms; N.G. is chief scientific officer, co-founder and shareholder of Memphis Meats; J.F. is chief scientific officer and employee of PAN-Biotech GmbH; K.V. is lawyer and partner at AXON lawyers, a law firm that is active in the cellular agriculture space.

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Post, M.J., Levenberg, S., Kaplan, D.L.et al. Scientific, sustainability and regulatory challenges of cultured meat.Nat Food1, 403–415 (2020). https://doi.org/10.1038/s43016-020-0112-z

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