Exploring the Potential of Cultured Meat: Technological Advancements, Sustainability Prospects, and Challenges

Document Type : Review Article-en

Authors

• Pouya Ramezani
• Ali Motamedzadegan

Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran

https://doi.org/10.22067/ifstrj.2024.87796.1329

Abstract

The effects of traditional livestock farming on the environment and its limited scalability contribute to the persistent worldwide dilemma of food insecurity. Growing animal cells under regulated conditions has given rise to cultured meat, which might be a more ethical and ecological option. The potential of cultured meat to solve issues with food security is critically examined in this review article, which does so by thoroughly analyzing its effects on global food systems, sustainability prospects, technical breakthroughs, and related obstacles. Life cycle analyses show that the environmental impact of producing cultured meat is much lower than that of producing traditional meat. Significant scientific advancements have moved the production of cultured meat closer to commercial viability, including scaffold advances, tissue engineering, bioreactor design, and cell line optimization. There are still a number of formidable obstacles to overcome, including establishing large-scale manufacturing at a reasonable cost, negotiating intricate regulatory environments, guaranteeing product safety, and cultivating customer acceptability. To overcome these challenges and realize the promise of cultured meat to improve food and nutrition security while promoting environmental sustainability and animal welfare, an interdisciplinary strategy incorporating scientific, technical, regulatory, and social views is essential.

Keywords

• Bioreactor design
• Cultured meat
• Food security
• Environmental sustainability
• Scaffolding

Main Subjects

• Food Biotechnology

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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