Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?
Octavio Bignardi da Silva Nunes, Tiago Willian Buranello, Fabiana Farias, Jenyffer Rosero, Kaiana Recchia, Fabiana Fernandes Bressan
Abstract
myogenesis and adipogenesis from stem cells (adult, embryonic, or induced pluripotent stem cells - iPSCs) across different animal species, as well as the remaining challenges for scalability, the possibility of genetic modification, along with safety concerns regarding the commercialization of cell-cultured meat. Regarding such complexities, interdisciplinary approaches will be vital for assessing the potential of cell-cultured meat as a sustainable protein source, mimicking the sensory and nutritional attributes of conventional livestock meat whilst meeting the demands of a growing global population while mitigating environmental impacts.