This work should take note of the full range of production scales from industrial through to DIY home-based culturing. Safety and auditing methods also link to production facility regulation. At the time of writing there is much optimism within the field as increasing numbers of start-up companies secure funding, often from high-profile sources, through cycles of high expectations and investment. Numerous narratives in favour of cultured meat and other alternative proteins have emphasised the ability for these novel foods to disrupt, and thus overcome, the negative impacts associated with conventional livestock production. This requires a complex system containing multiple cell types growing in an organised manner, and a structure that will need a replicated blood vessel network. However, within the community associated with cellular agriculture there is some agreement that it can be divided into two types that here we term tissue engineering-based and fermentation-based cellular agriculture, grouped by the production method used. However, cultured meat has to date existed predominantly in promissory narratives rather than in tangible, material forms (Jnsson, 2016; Stephens & Ruivenkamp, 2016; Stephens, King, & Lyall, 2018). In the subsequent section we begin the work of broadening the analytical scope, but first we briefly review key themes in the existing ethics and consumer response/acceptance literature. The science of cultivated meat | GFI While the paper is of international relevance, as the issues described are applicable in all territories, we base our more grounded and detailed discussion on the policy context of pre-Brexit UK as this is the locality we understand best. The aim of in-vitro culture is to mimic the in-vivo environmental niche in order to create skeletal muscle comparable to native tissue, which would aim to replicate either the embryogenesis or regeneration pathway depending on the starting cell source. The FDA continue to review regulation and standards for food from genetically-modified animals (FDA, 2017). From an animal protection perspective this could appeal to vegans, vegetarians and to those conscientious omnivores interested in reducing their meat intake on ethical grounds (Hopkins & Dacey, 2008). Cultivated meat can cause up to 93 percent less global warming says study In: Casabona C., Epifanio L., Cirin A., editors. Chan B.P., Leong K.W. The expected impact of cultivated and plant-based meats on jobs: the sharing sensitive information, make sure youre on a federal Here we depart from Datar, Kim and dOrigny's nomenclature because the term acellular suggests a lack of cells which obfuscates the roles of the microbes that are themselves single-cell organisms. In this circumstance of insufficient supply and significantly increased demand, it seems reasonable at least to consider that conventional meat production might not fall dramatically, especially if cultured meat products were considered less desirable. During 2017, vegan mayonnaise company Just (formally Hampton Creek) announced they would have a cultured meat product on the market during 2018, and have released promotional video footage of cultured chicken nuggets (Just, 2017). Alexander P., Brown C., Arneth A., Dias C., Finnigan J., Moran D. Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use? Cultured meat aims to use considerably fewer animals than conventional agriculture. Cultivated meat | Resource guide (2021) | The Good Food Institute Challenges of using primary cells include isolation of the desired cell type from the harvest tissue, both with regard to homogeneity and cell numbers; this can be technically challenging, costly and often result in insufficient numbers of cells for any meaningful data to be acquired. Myco-protein from Fusarium venenatum: A well-established product for human consumption. A second important area of study has been the opinions of various publics about cultured meat. Bloomberg Daybreak, anchored from New York, Boston, Washington DC and San Francisco provides listeners with everything they need to know. Wilschut K., Jaksani S., Van Den Dolder J., Haagsman H., Roelen B. If the associated technical and consumer-perception challenges that have been identified in other literature, and to which this document speaks to in later sections, can be overcome there is real potential for these technologies to instigate considerable material and regulatory changes to local, national and international food systems. This paper contributes to a growing number of review papers about cultured meat (Arshad et al., 2017; Datar & Betti, 2010; Kadim, Mahgoub, Baqir, Faye, & Purchas, 2015; Post, 2012). Given this, here we provide an account of current activity to the best of our knowledge. Existing studies on perceptions of cultured meat vary in methodology but demonstrate some commonality in finding diverse opinions from the very supportive to the very negative, with many shades of uncertainty in between. The current investment cycle is fuelled within a context of fast-paced innovation, as novel small-scale prototype and demonstration products are developed and given media and investor attention. This level of profitability could provide a credible alternative to intensive farming systems such as Concentrated Animal Feeding Operations (CAFO). Bonny S., Gardner G., Pethick D., Hocquette F. What is artificial meat and what does it mean for the future of the meat industry? Cell lines can be formed two ways. Cells are acquired from an animal by harmless biopsy, then placed in a warm, sterile vessel with a solution called a growth medium, containing nutrients including salts, proteins and carbohydrates. As cell-cultivated meat makes regulatory progress, Peter McGuinness responds to questions about the competition that lab-grown meat might pose to Impossible's plant-based products. Such a thought experiment would lead us to consider how an addition effect could be avoided, and what the conditions of future adoption might be. Gerber P.J., Steinfeld H., Henderson B., Mottet A., Opio C., Dijkman J. FAO; Rome: 2013. Cellular agriculture encompasses a set of technologies to manufacture products typically obtained from livestock farming, using culturing techniques to manufacture the individual product. There is still debate as to exactly how cellular agriculture should be defined, and which (proposed) products fit within or beyond this definition. Cells may be taken from live animals so the Animal Welfare Act (2006) will be of importance. the contents by NLM or the National Institutes of Health. 2017. Lab-grown meat. How Could Cultivated Meat Affect our Society? Investigations have turned to forming channels within the tissue, and there has been specific research into 3D structured tissue formation using channelled networks made from sacrificial scaffolds (Mohanty et al., 2015), removable structures and lithography (Muehleder, Ovsianikov, Zipperle, Redl, & Holnthoner, 2014), whereby flow could be perfused throughout the tissue. Serum contains a wide range of growth factors, hormones, vitamins, amino acids, fatty acids, trace elements and extracellular vesicles required for cell growth (Aswad, Jalabert, & Rome, 2016; Brunner et al., 2010). In both cases local authorities are heavily involved, so due to its complexity we advocate a primary authority model in which one local authority with expertise in the area acts on behalf of all other authorities. In the case of cultured meat this falls into two main forms: (i) attempts to pass cultured meat as conventional livestock meat, and (ii) attempts to pass conventional livestock meat as cultured meat. Cultured meat products themselves would require food regulation via the FSA, Local Authority Environmental Health Department, and Local Authority Trading Standards. Cultured meat involves applying the practices of tissue engineering to the production of muscle for consumption as food. Around 2011 the term cultured meat became used more as the word 'cultured' captured cell culturing techniques, emphasised similarities to fermentation processes such as beer and cheese, and had an appealing resonance as artful and creative (Datar, 2016; Kramer, 2016; Stephens & Lewis, 2017). Stern-Straeter J. A key feature of both forms of cellular agriculture products is the aspiration to produce what we term biologically equivalent products to the livestock versions. The European Union legislative definition of meat is skeletal muscle with naturally included or adherent fat and connective tissue (European Parliament, 2003). To understand the technical challenges, definitions of meat, muscle biology, and in-vitro culture of muscle cells need to be considered. Meat and morality: Alternatives to factory farming. Global North/South, on farms/in factories); and, what are the associated social, political, environmental and ethical implications of these developments? Over the last five years a number of small companies have emerged - some with their own prototypes - although none have yet surpassed the visibility of the 2013 cultured burger. The case for this scale-out approach is achievable but highly labour intensive and costly, so establishing a scaffold and bioreactor conditions that enable differentiation in larger bioreactors is the major challenge to make cultured meat a commodity. steel and transport). Oikonomopoulos A., van Deem W.K., Manansala A.-R., Lacey P.N., Tomakili T.A., Ziman A. Optimization of human mesenchymal stem cell manufacturing: The effects of animal/xeno-free media. In Vitro Cellular & Developmental Biology. Under a full addition effect, traditional meat production would not decrease at all, and neither would its environmental impacts nor the numbers of animals slaughtered. gelatine, casein (used for milk), and collagen (used for leather)). So far the dominant framings of the social issues related to cultured meat have been ethics and consumer acceptance (see, for example Hocquette, 2015i and the special issue it introduces). Art, activism and technoscience. Fermentation-based cellular agriculture contrasts to tissue engineering-based systems in that it does not use any tissue from a living animal. While this clearly did bring a framework of understanding to cultured meat, it was still a framework that could be contested by some (Laestadius & Caldwell, 2015; Laestadius, 2015; O'Riordan, Fotopoulou & Stephens, 2016), and remains unknown to others. For instance, the. In the case of myogenic cell cultivation inadequate research has been conducted, in particular in relation to differentiation. Modern Meadow's early leather work also used a tissue engineering approach. Analysis of the social context has too readily been reduced to ethics and consumer acceptance, and whilst these are key issues, the importance of the political and institutional forms a cultured meat industry might take must also be recognised, and how ambiguities shape any emergent regulatory system. 9. The easiest products to make this way are those usually made with ground meat . Categories for consideration include: endangered and protected animals, dangerous animals, companion animals, and importantly, human cellular agriculture. However, the point here is not to argue that the substitution effect would not occur, but instead to suggest we require a more complex engagement with the political aspects of delivering cultured meat, and an ongoing questioning of underlying assumptions within existing accounts (see also Dilworth & McGregor, 2015). Rise of the Flexitarians: From dietary absolutes to daily decisions. The skeletal muscle satellite cell: The stem cell that came in from the cold. OUR SOCIETY || What Is Cultivated Meat? However, to achieve muscle tissue that has the potential to fully replicate meat, multiple cell types are required. There is also the opportunity to establish a true cost accounting structure to realise both the financial and environmental impact of the production of food through cellular agriculture. Muscle-resident myogenic progenitor cells then proliferate and continue until a steady state is reached (Bentzinger, Wang, & Rudnicki, 2012). ThermoFisher . In: Casabona C., Epifanio L., Cirin A., editors. Scaffolds for muscle tissue engineering have been extensively described in the literature (Chan & Leong, 2008; Sakar et al., 2012; Vandenburgh, Karlisch & Farr, 1988). The majority of cultivated meat products presented so far, such as ground beef, meatballs, and meat nuggets, do not possess prominent scaffolding architecture. This includes ongoing laboratory work to produce cultured meat and over seventy interviews with experts in the area conducted in the social science work. (Cancer medicine). Cultured meat could deliver reduced water use, greenhouse gas emissions, eutrophication potential, and land use compared to conventional livestock meat production. Since 2015 some within the field, most notably the third-sector group the Good Food Institute, have been advocating the term clean meat, primarily because it is believed to be more appealing to consumers and focuses attention on why it is clean as opposed to why it is cultured, which is thought to have a more positive implication (Friedrich, 2016).
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