how does this cultivated meat impact society?

Typically, tissue engineering for cultured meat focuses on growing myogenic muscle cells (myocytes) alone via the regenerative pathway, as these are the main constituent of meat. There are then the raw materials and waste products, plus logistics, factory siting, and other associated infrastructure, and the associated Life Cycle Assessment which is essential to understand the carbon footprint of the process. Stephens N., King E., Lyall C. Blood, meat, and upscaling tissue engineering: Promises, anticipated markets, and performativity in the biomedical and agri-food sectors. official website and that any information you provide is encrypted Cell Sources for Cultivated Meat: Applications and - PubMed Open Access Published: 29 August 2022 The expected impact of cultivated and plant-based meats on jobs: the views of experts from Brazil, the United States and Europe Rodrigo Luiz. However, meaning is produced collectively, and while the field may assert this way of thinking, it is not given that societies more broadly will necessarily take these meanings on board, or that these names will not be replaced by others. Genovese N.J., Domeier T., Prakash B., Telugu V.L., Roberts R.M. We believe it likely will be, although challenging this it is worth remembering that (i) when culturing begins the animal cells are a small proportion of material used compared with the culturing media (which may or may not be animal-based), and (ii) cell lines may be considered a processed product. Chen S., Nakamoto T., Kawazoe N., Chen G. Engineering multi-layered skeletal muscle tissue by using 3D microgrooved collagen scaffolds. 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). Laestadius L., Caldwell M. Is the future of meat palatable? Innovative Food Science & Emerging Technologies. Armaza-Armaza J.A., Armaza-Galdos J. Educated consumers don't believe artificial meat is the solution to the problems with the meat industry. The academic ethics literature generally reports supportive arguments for cultured meat, especially when adopting a philosophically-orientated approach (Dilworth & McGregor, 2015). What Exactly Is Cultivated Meat, and When Can We Eat It? An alternative is to develop a cell line that is non-adherent, and is one which would greatly reduce cost and the carbon footprint of the cultured meat production process; however, this is in very early stages of development and will not be covered here. Cole M., Morgan K. Engineering Freedom? Aswad H., Jalabert A., Rome S. Depleting extracellular vesicles from fetal bovine serum alters proliferation and differentiation of skeletal muscle cells in vitro. Laestadius L. Public perceptions of the ethics of in-vitro Meat: Determining an appropriate course of action. The neoliberalisation of nature and knowledge in the European Knowledge-based bio-economy. Three-dimensional bioprinting of thick vascularized tissues. Growing animal cells in the lab isn't new. The skeletal muscle satellite cell: The stem cell that came in from the cold. McKinsey associate partner Tom Brennan explains the basic concept behind cultivated meat, explores what we know about its health profile, and describes why this technology may democratize dining in surprising ways. There are also human primary cell sources available for research (CookMyoSite, 2016), but these also only give a representation of the myogenic characteristics of a specific species (Sultan & Haagsman, 2001), and for this particular source, the culture of human tissue for meat would have enormous ethical, health, and regulatory implications. Stay tuned for The Human Health Effects of Cultivated Meat: Antibiotic Resistance and The Human Health Effects of Cultivated Meat: Chemical Safety. The U.S . His company moved the needle for the cultivated-meat industry in December 2020, when Eat Justs chicken was introduced to diners in Singaporethe first country to give regulatory approval for consumer consumption. The cultivated-meat industry is already creating meat grown in production facilities where animals are barely part of the process. Cultivated meat can cause up to 93 percent less global warming says study Jung S., Panchalingam K., Rosenberg L., Behie L. Ex vivo expansion of human mesenchymal stem cells in defined serum-free media. McKinsey has looked deeply into the topic of alternative proteins and the future of food. Review of factors affecting consumer acceptance of cultured meat FAO . Protein analogues (non-animal proteins) already go some way towards achieving this; however, the desire to eat meat and animal-derived foods has led to the emergence of cellular agriculture, which aims to produce animal proteins using fewer animals and less animal-derived material than the current livestock industry, by utilising culturing techniques. Tackling climate change through livestock: A global assessment of emissions and mitigation opportunities. Sometimes those in the field reduce this to the issue of consumer acceptance, although we urge the need for a wider framing of this issue beyond likely purchasing decisions to also include broader personal and political convictions, uncertainties, and ambivalences about the societal impact of cultured meat. He also discusses how the company has started chipping away at technological barriersto making cultivated meat a mass-market product. Hocquette A. An official website of the United States government. Lab-grown meat: the science of turning cells into steaks and nuggets Both projects produced small quantities of tissue, with the NASA group performing sniff-tests to assess palatability, and the bio-arts team conducting taste-tests as part of an arts performance piece. Dilworth T., McGregor A. Vinnari M., Tapio P. Future images of meat consumption in 2030. Whatever you call it, the newest addition to alternative protein is having a bit of a moment. Grefte S., Kuijpers-Jagtman A., Torensma R., Von Der Hoff J.W. 2003. Cultivated meat environmental impact 2030 | Statista Despite potentially being more sustainable than conventional meat, little is known about the consequences these innovations can bring to society. Ruddon R.W. These are likely to be versions of processed meat products that seek visceral equivalence to familiar products. 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. 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). Here, we focus upon cultured meat and its technical, socio-political and regulatory challenges and opportunities. Allied Market Research World meat substitute Market: Opportunities and forecasts, 2014-2020. Neil Stephens' work was funded by the Economic and Social Research Council [RES-349-25-0001], the Seventh Framework Programme [288971], a Wellcome Trust small grant [WT096541MA], a Centre for Society and Genomics Visiting Scholarship (15/5/11-15/7/11), and a Wellcome Trust Research Fellowship [WT208198/Z/17/Z]. the cells, can be taken from an animal using a biopsy procedure (Post, 2014), or a genetically-modified cell line could be produced that only requires animals from which to source the original cells (Genovese, Domeier, Prakash, Telugu, & Roberts, 2017). 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. Cell sheets are being explored for thicker tissue construction (Hinds, Tyhovych , Sistrunk & Terracio, 2013), however, for highly structured and organised tissues the engineering of highly perfused scaffolds would be required. 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). While we support the conduct of ongoing studies on the opinions of various publics like those reported here, we also concur with Bekker's finding that novel information impacts perception, and we further stress the opportunities for flux and change in the real-world context of cultured meat that would inevitably shape what information is available to publics in their reckoning about the technology. A second important area of study has been the opinions of various publics about cultured meat. It is currently widely debated as to how best to source the cells. FoodBevMedia UK meat substitutes sales to grow by 25% in four years. 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. few large-scale vs. many smaller-scale producers), nor what inputs will be required (e.g. Other examples include start-ups Clara Foods (egg white), Pembient (rhinoceros horn), and Perfect Day - previously Muufri (milk). The majority of cultivated meat products presented so far, such as ground beef, meatballs, and meat nuggets, do not possess prominent scaffolding architecture. When considering food waste, traditional carcass utilisation within the commercial meat industry is the single biggest problem in the context of waste management. The European Union legislative definition of meat is skeletal muscle with naturally included or adherent fat and connective tissue (European Parliament, 2003). The bioprocess itself can be considered in four parts: the cell expansion; the cell differentiation; the product manufacture; and the waste valorisation. Another online survey of 673 participants based in the US reported this ambiguity in a different way, noting that, while nearly two thirds of respondents said they would try cultured meat, only one third would eat it regularly (Wilks & Phillips, 2017). Mohanty S. Fabrication of scalable and structured tissue engineering scaffolds using water dissolvable sacrificial 3D printed moulds. These last two sections on technical and social issues also articulate some of the challenges, weaknesses, and concerns about cultured meat technology. However, we argue that these alone are insufficiently broad to facilitate the necessary consideration of the politics of cultured meat that will allow both the maximisation of potential social benefit, and the fullest articulation of legitimate concerns and hurdles about the technology. Van der Weele C. In vitro meat: Promises and responses: Cooperation between science, social research and ethics. One leading team is Mark Post's Maastricht group that produced the world's first cultured burger with primary bovine skeletal muscle cells, and links Maastricht University and spin-off company Mosa Meats. Globally, it is projected that the protein analogue market will generate 5.2 billion in revenue by 2020 (Allied Market Research, 2014). Official Journal of the European Union; 2015. 6th ed. This can extend to targeting molecularly and genetically identical material that delivers viscerally equivalent eating or usage experiences. Frontiers | Social and Economic Opportunities and Challenges of Plant Bioprocessing of human mesenchymal stem/stromal cells for therapeutic use: Current technologies and challenges. 9. The effect of cell density on the maturation and contractile ability of muscle derived cells in a 3D tissue-engineered skeletal muscle model and determination of the cellular and mechanical stimuli required for the synthesis of a postural phenotype. It is possible, but somewhat more difficult to grow cells under serum-free conditions or using serum replacements; however, this is itself an area of research that is yet to produce a comparable and affordable alternative (Butler, 2015). To be clear, these existing studies of consumer acceptance and public perception remain informative and we believe more are needed, but we also stress the need to recognise the potential for perceptions to change. 2017. Cultured Meat: What to Know - WebMD How 'lab-grown' meat could help the planet and our health | CNN The majority of successful bio-artificial muscle has been grown on scaffolds made from collagen (Snyman et al., 2013) and to date achieving tissue contraction with synthetic biomaterials has proven problematic (Bian & Bursac, 2009). This approach aims to marry a consumer desire to eat meat with the drive to ensure global food security, a nutritious diet, and reduce the environmental burden of food production. Is it possible to save the environment and satisfy consumers with artificial meat? The potential for addition, as opposed to substitution, is an under-considered aspect of this work. 2013. These concerns, coupled with projections that demand for protein products will continue to rise over the coming decades (Gerber et al., 2013), means there is an urgent need for methods of protein production that are more sustainable, nutritious and animal welfare-conscious. For example, should cultured meat enter the market it may be after other cellular agriculture products, such as milk or egg white, which may have swifter pathways to wider-scale commercialisation. There is much need therefore for continued critical analysis of these factors to more fully understand who will be impacted and in what ways, and we anticipate seeing these debates, and the range of engaged stakeholders, expand in the coming years. du Puy L., Lopes S., Haagsman H., Roelen B. Differentiation of porcine inner cell mass cells into proliferating neural cells. Cultured meat. Bloomberg Surveillance: Early Edition with Anna Edwards, Matt Miller & Kailey Leinz live from London, Berlin and New York, bringing insight on global markets and the top business stories of the day. One study showed that cultivated meat, if produced using renewable energy, could reduce greenhouse gas emissions by up to 92% and land use by up to 95% compared to conventional beef. In medical research blood serum is typically foetal calf serum, although other animals, and more mature animals can be used. Hinds S., Tyhovych N., Sistrunk C., Terracio L. Improved tissue culture conditions for engineered skeletal muscle sheets. Specifically, developing livestock cell sources that possess the necessary proliferative capacity and differentiation potential for cultivated meat production is a key technical component that must be optimized to enable scale-up for commercial production of cultivated meat. Meat grown from animal cells? Here's what it is and how it's made Datar, Kim, and dOrigny (2016) note an equivalent distinction within the field but based on the cellular content of the product. The relevance of this point is that the new EU 2015 Novel Food regulations exclude genetically-modified foods from their remit, instead pointing towards the regulation on genetically-modified food and feed specifically designed for this type of product (Official Journal of the European Union, 2003, 2015). The key point at this stage is not to think we can know the ultimate, future definition of cultured meat at this point in time, but to recognise that as a highly novel and distinct artefact the exact status of what it is remains ambiguous, contested, and political, and may continue to be for some time. 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). As indicated by a 2011 study, cultured meat can offer many advantages over conventional meat: It would reduce greenhouse gas emissions by 78-96% and require 7-45% less energy and 82-96% less. It draws heavily upon the published literature, as well as our own professional experience. The ethics of experiential engagement with the manipulation of life. In the near future, could diners around the world really dig into authentic chops, burgers, and fillets that dont come from animals? Sakar M.S. How Could Cultivated Meat Affect our Society? Laying down specific rules on official controls for Trichinella in meat. Other bioreactor configurations are available that can, in theory, achieve higher cell densities, including fluidised bed bioreactors and hollow fibre membrane bioreactors, but are considerably less established for cell expansion at this point in time. Ambiguity stems from a lack of, and conflicting research with some work confirming the transfer of DNA, such as Netherwood et al. Subsequently this paper focuses upon a detailed account of cultured meat. Vascularization strategies for tissue engineering. The move from carcass to cell harvesting could see a shift change away from the genomic and phenotypic selection of high yielding, hybridised breeds of livestock to the utilisation of more traditional livestock who can thrive on low density, low input, extensive systems. Wilks M., Phillips C. Attitudes to in vitro meat: A survey of potential consumers in the United States. McKinsey partner Joshua Katz explains which industries can play a role in growing cultivated meat into a market that could potentially provide a half of a percent of the worlds protein by 2030. However, if commercial media are to be used in a product, a Life Cycle Assessment must be conducted for the purposes of cellular agriculture, although this is complicated because in most cases the proprietary nature of commercial media means the source, extraction method and processing of components remains unknown. 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. Lovett M., Lee K., Edwards A., Kaplan D.L. However, we recognise the need for further research and analysis from a wider set of disciplinary academic and stakeholder positions, working together in interdisciplinary teams to address the technical, social and regulatory challenges. Rise of the Flexitarians: From dietary absolutes to daily decisions. Both argue the regulations at the time of writing were inadequate to appropriately deal with cultured meat technology without significant development. It is important that the field has an inbuilt resilience to retain expertise and support should the investment momentum drop. While these ethical and consumer acceptance issues remain crucial avenues of enquiry, our argument here is that it is equally vital to extend the analysis of cultured meat to also consider the related social, political and institutional implications it may incur. Importantly this should inform innovation pathways in a form of upstream engagement that embeds critical reflection upon novel technologies into their development (Wilsdon & Willis, 2004). See through Science: Why public engagement needs to move upstream. He then argues the appropriate regulatory pathway depends upon the techniques used in production, suggesting that explant systems (that expand existing animal muscle tissues, (cf Benjaminson et al., 2002) follow Food and Drug Administration (FDA) New Animal Drugs Applications requirements, while scaffold-based production systems that expand from cells as opposed to fully formed muscle tissue (cf Post, 2014), should follow FDA food additive provisions. As just one example, it is clear that some of the narratives on the potential benefits of cultured meat implicitly assume a substitution effect, implying that rising consumption of cultured meat would equate to declining consumption of conventional meat. Myogenic cells prefer to reside in animal-derived materials as would be expected as these materials more closely mimic their natural physiological niche. In: Kufe, editor. 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. The culture media used for both stages of skeletal muscle development is usually supplemented with 10%20% of growth media (Bian & Bursac, 2009, Hinds, Bian, Dennis, & Bursac, 2011, Mudera, Smith, Brady, & Lewis, 2010, Fujita, Endo, Shimizu, & Nagamori, 2010, Smith, Passey, Greensmith, Mudera, & Lewis, 2012). Marcu A., Gaspar R., Rutsaert P., Seibt B., Fletcher D., Verbeke W. Analogies, metaphors, and wondering about the future: Lay sense-making around synthetic meat. The study produced . This article has aimed to review the current context of cultured meat by focusing upon the interrelated technical and social aspects of the field, while retaining a willingness to critically engage with the technology. Cultured meat could deliver reduced water use, greenhouse gas emissions, eutrophication potential, and land use compared to conventional livestock meat production. Modern Meadow, & Marga, F. S. (2015). McKinsey has looked deeply into the topic of alternative proteins and the future of food. Kolesky D.B., Homan K.A., Skylar-Scott M.A., Lewis J.A. A chef grills a piece of cultivated thin-cut steak in the Aleph Farms Ltd. development kitchen in Rehovot, Israel. Studies of social media and comments on news articles about cultured meat find the perceived unnaturalness of cultured meat can be a problem (Laestadius, 2015; Laestadius & Caldwell, 2015), noting social media can be a key site of resistance (O'Riordan et al., 2015) (there have also been studies of the media reporting itself, with Goodwin and Shoulders (2013) arguing coverage disproportionately draws upon cultured meat proponents, while Hopkins (2015) argues the media over-represents the importance of vegetarian and vegan viewpoints). Another more recently established US start-up, Finless Foods, is working on cultured fish, although they describe their work as early stage. Stephens N. In vitro Meat: Zombies on the menu? The contemporary context of planetary tipping points, as well as rising global demand for animal-derived foods, clearly presents significant challenges to existing meat production practices; however, care must be taken to recognise the systemic nature of these challenges and that technofix approaches, such as cultured meat, should not be viewed as the only solution. 2075. 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. This is particularly so for the environmental narratives and the animal welfare narratives that are premised upon reductions in animal suffering and environmental impact through significant reduction in global livestock populations. The early work in the decade following the millennium mostly used the term in vitro meat. The extent to which the biology of muscle is replicated will determine the complexity of the tissue engineering process. Given this, here we provide an account of current activity to the best of our knowledge. Bentzinger C., Wang Y., Rudnicki M. Building Muscle: Molecular regulation of myogenesis. To date, the only successful muscle tissue constructs have been a few hundred microns in thickness, which is acceptable for minced but not whole muscle cuts (Lovett, Lee, Edwards, & Kaplan, 2009). steak) is the long-term goal. For instance, the. Upon trauma, muscle repair and regeneration happens in three stages: inflammatory response; activation, proliferation, differentiation and fusion of satellite cells; and the maturation and remodelling of new myofibres (Yin, Price, & Rudnicki, 2013). In Israel the company Super Meats has been operating in connection with the Hebrew University of Jerusalem for several years, and recent news reporting suggests three Israeli cultured meat companies - SuperMeat, Future Meat Technologies, and Meat the Future will benefit from the $300 million trade deal signed between China and Israel (Roberts, 2017). The systematic production of cells for cell therapies. As part of the promotional work of the 2013 cultured burger event one definition of cultured meat was given some visibility. Exploring cultivated meat - McKinsey & Company Proceedings of the National Academy of Sciences of the United States. Catts O., Zurr I. Fermentation-based cellular agriculture draws upon commonplace industrial biotechnology and therefore may result in marketable products in a shorter timeframe compared to tissue engineering cellular agriculture that relies on technology that has not been proven at large scales. What's cooking? What You Need to Know About Cultivated Meat Advocates say cell-based meat could reduce emissions and improve biodiversity, while critics argue that for now it's mostly hype. One method is typically via induction (genetic engineering or chemical), which can program the cells to proliferate indefinitely (Eva et al., 2014). Journal of Agricultural and Environmental Ethics. Verbeke W., Marcub A., Rutsaert P., Gaspar R., Seibt B., Fletcher D. Would you eat cultured meat?: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. Another regulatory issue is the potential for food fraud, as evidenced in the 2013 European horsemeat scandal. No. Being medically-orientated documents, these would have to be revised for cultured meat to make it economically viable, and recognise that the end product is not human, no longer living, and ingested, and thus requires different and appropriate regulations. farmers, agribusinesses, bioscientists), and more specifically, who is already enabled to adopt, and potentially profit from, this technology; where will production take place (i.e. Cell Sources for Cultivated Meat: Applications and Considerations Here we provide some examples for consideration, although this is not an exhaustive list. The success of a cultured meat sector would also depend upon complex social apparatus and government policies, including regulation and tax and subsidy regimes. Hinds S., Bian W., Dennis R.G., Bursac N. The role of extracellular matrix composition in structure and function of bioengineered skeletal muscle. FOIA There are two possible cell sources to form tissue engineered cellular agriculture products: primary cells isolated from the original tissue, or cell lines. Smetana S., Mathys A., Knoch A., Heinz V. Meat Alternatives: Life cycle assessment of most known meat substitutes. However, sub-culturing, passaging, misidentification, and continuous evolution are just some of the problems that can occur using cell lines (National Institutes of Health 2007). I previously did a video series on plant-based meats, including: The Environmental Impacts of Plant-Based Meat Substitutes. Journal of Tissue Engineering and Regenerative Medicine. We do accept that cultured meat could still be an important technology for addressing a range of environmental and food security issues.
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