Scaling cell production sustainably in cultured meat product development

Publication date: 09/10/2023
Extent: 36 pages

Contributions by: Panagiota Moutsatsou, Mosa Meat, The Netherlands; Paul Cameron, University College London, UK; Ben Dages, Aston University, UK; Alvin W. Nienow*, University College London and University of Birmingham, UK; Gary Lye, University College London, UK; Eirini Theodosiou, Aston University, UK; and Mariana P. Hanga, University College London and Quest Meat Ltd, UK

Chapter synopsis:

Cultured meat is an emerging novel food with potential to address many of the shortcomings of meat produced through intensified animal farming. To date, only one cultured meat product has received regulatory approval for commercialisation in Singapore. However these are still available on an order-by-order basis and at a relatively high price. The vision is that the cultured meat products will become affordable and readily available to the population. However, in order to achieve that vision multiple challenges are still to be addressed. This chapter will focus specifically on the scalable production and approaches to achieving sustainability in manufacturing of cultured meats. Lessons will be drawn from other relevant industries.

DOI: 10.19103/AS.2023.0130.11