Cultured meat
The science of cultured meat and seafood
Cultured meat and seafood refer to a diverse range of new food products made possible by innovative production methods that use animal cells grown in cell culture conditions rather than whole animals. Some products may be similar to traditional foods e.g. chicken fillets, pork sausages, etc. while others may expand consumer choice to exotic species or entirely novel food experiences.
Cultured meat explained
01
Cell Isolation & Preparation
A variety of cells may be used to make cultured meat and seafood, depending on the intended food product, and may be obtained from different sources. Generally, cells will fall into three classes:
Primary cells chosen for food production, usually adult stem or progenitor cells have a select range of cells they can produce (for meat, preferably muscle and/or fat cells) and limited amount of mass they can generate. These can be obtained using biopsies from live animals (under anesthesia, local or other), taken from tissue that contains the desired production cell type. However, these may also be obtained from naturally discarded cells/tissue (e.g. umbilical cord) and would not require cutting animals. The nature of the primary cell(s) isolated and prepared for culture from obtained material would determine the amounts and types of cells that can be produced, as well as how often it will be required to collect more material.
Immortalized cell lines can generate much greater mass in culture than primary cells, with near indefinite growth, though they may have a similar select range of types they can produce. These may be prepared from primary cells through intentional genetic modification (GM), or an accumulation of incidental mutations during extended cell culture.
Pluripotent stem cell lines (PSCs) share the indefinite growth capacity of immortalized cell lines, perhaps even greater, with the added potential to produce any cell type of an animal’s body. Embryonic stem cells (ESCs) are a type of PSC that may be obtained & prepared from eggs fertilizednaturally or in vitro, while induced pluripotent stem cells (iPSCs) are usually created by the reprogramming of primary cells to an ESC-like state, whether through GM or non-GM techniques.
FEASTS will provide a comprehensive overview of available cell types and sources, define methodology to characterize cells according to their specifications and to develop one sustainable cell line suitable for human consumption.
02
Cell Growth
…also called proliferation. A population of starter cells is expanded through cell culture, often a large-scale bioreactor, under conditions that support cell division. The culture environment can mimic the chemical environment of cells in the body or, to make the process more efficient, may contain added factors that cue critical pathways. The medium will usually contain the salts, vitamins, carbohydrates, proteins, and other nutrients necessary to keep cells healthy and dividing.
FEASTS will provide an overview of existing bioreactor concepts and processes and propose the sustainable and standardizable solutions.
03
Cell differentiation & maturation
At the stage of cell differentiation & maturation, to obtain different kinds of animal tissue, the cells in the bioreactor may be stimulated to change, developing different shapes and sizes as they take on physical characteristics specific to muscle, fat, or other desired types of tissue. Cells which have reached the desired cell type may be induced through physical or chemical methods to mature into a more adult state, with characteristics that may be relevant for desired taste or texture. Throughout the process, cells may be cultured on special structures – scaffolding – to provide the support they need to achieve the desired growth, configuration, or maturity.
FEASTS will map technologies, criteria, and methodologies to develop culture-specific medium and scaffold materials and their ingredients and develop strategies to obtain these materials in a cheaper, sustainable, food safe and ethically responsible way.
04
Cell harvest
Subsequently, the cells can be harvested and processed, similarly to traditional animal products.
FEASTS will document the impact of different food components on products and detail a roadmap to assess parameters and directives for improvement.
What is the promise of cultured meat and seafood?
Cultured meat and seafood hold the potential to meet growing global demand for protein, while mitigating the environmental impact of increased production, reducing the source and spread of human and animal disease, and addressing animal welfare issues by eliminating the need for slaughtering animals. For seafood in particular, it may help reduce or eliminate the negative effects associated with intensive fishing, such as depleted wildlife populations and other environmental damage caused by trawling.
Is cultured meat healthier?
The nutrient composition of cultured meat and seafood may be modified during the cell culture process to contain a desired amount of fat or beneficial nutrients like omega-3 fatty acids, vitamins, or minerals. More research, such as that conducted by FEASTS, is needed to fully understand the potential health impacts of nutritional modifications of cultured meat.
Is it more sustainable?
Cultured meat and seafood have the potential to reduce the use of resources such as water, energy or land and limit greenhouse gas emissions and deforestation. FEASTS is conducting comprehensive, interdisciplinary research to provide more insights into the sustainability of cultured meat
