Critical review of cultivated meat from a Nordic perspective

Martin Krøyer Rasmussen; Julie Gold; Matthias W. Kaiser; Jana Moritz; Niko Räty; Sissel Beate Rønning; Toni Ryynänen; Stig Skrivergaard; Anna Ström; Margrethe Therkildsen; Hanne L.  Tuomisto; Jette Feveile Young

doi:10.1016/j.tifs.2024.104336

Critical review of cultivated meat from a Nordic perspective

Martin Krøyer Rasmussen^*, Julie Gold, Matthias W. Kaiser, Jana Moritz, Niko Räty, Sissel Beate Rønning, Toni Ryynänen, Stig Skrivergaard, Anna Ström, Margrethe Therkildsen, Hanne L. Tuomisto, Jette Feveile Young

^*Corresponding author for this work

Department of Food Science

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

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Abstract

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.

Original language	English
Article number	104336
Journal	Trends in Food Science and Technology
Volume	144
ISSN	0924-2244
DOIs	https://doi.org/10.1016/j.tifs.2024.104336
Publication status	Published - Feb 2024

Keywords

Cultured meat
Future animal-based proteins
In vitro meat
Lab meat
Sustainable proteins

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10.1016/j.tifs.2024.104336

1-s2.0-S0924224424000128-mainFinal published version, 4.85 MBLicence: CC BY

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title = "Critical review of cultivated meat from a Nordic perspective",

abstract = "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.",

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author = "Rasmussen, \{Martin Kr{\o}yer\} and Julie Gold and Kaiser, \{Matthias W.\} and Jana Moritz and Niko R{\"a}ty and R{\o}nning, \{Sissel Beate\} and Toni Ryyn{\"a}nen and Stig Skrivergaard and Anna Str{\"o}m and Margrethe Therkildsen and Tuomisto, \{Hanne L.\} and Young, \{Jette Feveile\}",

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AU - Young, Jette Feveile

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Critical review of cultivated meat from a Nordic perspective

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