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 -