Perspectives on cultured meat
Shijie Ding, Mark J. Post, Guanghong Zhou
Abstract
Cultured meat is a promising alternative protein technology that aims to produce healthier, safer, and more sustainable meat. It is muscle and fat tissue generated in vitro by the culturing and biomanufacturing of animal cells for human consumption. However, producing cultured meat at large scale and low-cost is still a difficult task. Technology, regulation and consumer acceptance are all challenges for cultured meat production. In this perspective, we divided the industrial production of cultured meat into three goals according to the cell types and complexity. We discuss the technologies used to achieve low-cost cultured meat industrial production. We also discuss the regulation and consumer acceptance and how both can accelerate commercialization.