Critical review of cultivated meat from a Nordic perspective

TY - JOUR

T1 - Critical review of cultivated meat from a Nordic perspective

AU - Rasmussen, Martin Krøyer

AU - Gold, Julie

AU - Kaiser, Matthias W.

AU - Moritz, Jana

AU - Räty, Niko

AU - Rønning, Sissel Beate

AU - Ryynänen, Toni

AU - Skrivergaard, Stig

AU - Ström, Anna

AU - Therkildsen, Margrethe

AU - Tuomisto, Hanne L.

AU - Young, Jette Feveile

N1 - Publisher Copyright: © 2024 The Authors

PY - 2024/2

Y1 - 2024/2

N2 - Background: Cultivated meat is a novel technology with the potential to partly substitute conventional meat in the future. Production of cultivated meat is based on biotechnology for tissue engineering, up-scaling of cell cultures and stem-cell differentiation, providing the basis for large-scale proliferation of the parent cell and subsequent differentiation into primitive skeletal muscle structures known from conventional meat. Development of cultivated meat is considered a socio-technological challenge including a variety of technical, sustainability, ethical, and consumer acceptance issues. Scope and approach: As the Nordic countries share common history and roots of food culture, cultivated meat will be introduced into a socio-cultural context with established food traditions. This review summarizes the current knowledge and activities on the development of cultivated meat in the Nordic countries and considers this novel food product in a specific socio-cultural context. Key findings and conclusions: The production of cultivated meat in the Nordic countries, must encompass solutions that are accepted by the typical Nordic consumer. In general, this favors solutions for cell culturing based on non-GMO cells and locally accessible raw material for cell medias and scaffolding. From the perspective of the Nordic countries, this will improve the environmental, societal, and ethical context of cultivated meat.

AB - Background: Cultivated meat is a novel technology with the potential to partly substitute conventional meat in the future. Production of cultivated meat is based on biotechnology for tissue engineering, up-scaling of cell cultures and stem-cell differentiation, providing the basis for large-scale proliferation of the parent cell and subsequent differentiation into primitive skeletal muscle structures known from conventional meat. Development of cultivated meat is considered a socio-technological challenge including a variety of technical, sustainability, ethical, and consumer acceptance issues. Scope and approach: As the Nordic countries share common history and roots of food culture, cultivated meat will be introduced into a socio-cultural context with established food traditions. This review summarizes the current knowledge and activities on the development of cultivated meat in the Nordic countries and considers this novel food product in a specific socio-cultural context. Key findings and conclusions: The production of cultivated meat in the Nordic countries, must encompass solutions that are accepted by the typical Nordic consumer. In general, this favors solutions for cell culturing based on non-GMO cells and locally accessible raw material for cell medias and scaffolding. From the perspective of the Nordic countries, this will improve the environmental, societal, and ethical context of cultivated meat.

KW - Cultured meat

KW - Future animal-based proteins

KW - In vitro meat

KW - Lab meat

KW - Sustainable proteins

UR - http://www.scopus.com/inward/record.url?scp=85182896355&partnerID=8YFLogxK

U2 - 10.1016/j.tifs.2024.104336

DO - 10.1016/j.tifs.2024.104336

M3 - Journal article

AN - SCOPUS:85182896355

SN - 0924-2244

VL - 144

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

M1 - 104336

ER -