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- Considers the potential benefits and challenges of cultured meat production, including the need to scale the current technology up at an affordable cost to produce nutritious and affordable products
- Addresses the key quality and sustainability issues of cultured meat production, highlighting consumer attitudes and how further education is required to increase consumer acceptance of cultured meat products
- Reviews the major technologies used in cultured meat product development, such as cell line sourcing, cell growth media and tissue engineering using scaffolds
Part 1 General
1.Cultured meat technology: an overview: Apeksha Bharatgiri Goswami, James Charlesworth, Joanna M. Biazik, Mark S. Rybchyn and Johannes le Coutre, University of New South Wales, Australia;
2.Talking points on the cultural politics of cultured meat: Neil Stephens, University of Birmingham, UK; and Alexandra Sexton, University of Sheffield, UK;
3.Creating a regulatory framework for cultured meat products: Singapore: Johnny Yeung, Yong Quan Tan, Siew Herng Chan, Kern Rei Chng, Calvin Yeo, Jer Lin Poh, Teng Yong Low and Joanne Sheot Harn Chan, National Centre for Food Science, Singapore;
4.Creating an infrastructure for cultured meat: Irfan Tahir, The University of Vermont, USA; Miranda Stahn, Independent Consultant, Canada; N. Stephanie Kawecki, University of California Los Angeles, USA; Vicky Andriessen, Mosa Meat, The Netherlands; Bianca Datta, Massachusetts Institute of Technology, USA; Dwayne Holmes, Stichting New Harvest, The Netherlands; Lejjy Gafour, CULT Food Science Corp, Canada; and Isha Datar, New Harvest Inc., Canada;
Part 2 Technologies
5.Cell line sourcing and characterization for cultured meat product development: Leonard Nelson and Richard Siller, Occam Biosciences, UK; and Gareth Sullivan, Occam Biosciences, UK and Oslo University Hospital, Norway;
6.Developments in cell culture media for cultured meat applications: Andrew J. Stout, Tufts University, USA;
7.Bioreactors for cell multiplication in cultured meat product development: Stefan Schlößer and Philipp Nold, Eppendorf SE, Germany;
8.Tissue engineering using scaffolds in cultured meat product development: Iris Ianovici, Idit Goldfracht, Yana Shaulov Dvir, Hagit Shoyhat and Shulamit Levenberg, Technion - Israel Institute of Technology, Israel;
9.Scaling cell production sustainably in cultured meat product development: Panagiota Moutsatsou, Mosa Meat, The Netherlands; Paul Cameron, University College London, UK; Ben Dages, Aston University, UK; Alvin W. Nienow, University College London and University of Birmingham, UK; Gary Lye, University College London, UK; Eirini Theodosiou, Aston University, UK; and Mariana P. Hanga, University College London and Quest Meat Ltd, UK;
Part 3 Quality and sustainability issues
10.Developing cultured meat as a food product: J. F. Young, A. Abraham, M. K. Rasmussen, S. Skrivergaard and M. Therkildsen, Aarhus University, Denmark;
11.Assessing the environmental impact of commercial-scale cultivated meat production: Hanna L. Tuomisto, University of Helsinki and Natural Resources Institute Finland (Luke), Finland;
12.Consumer attitudes to cultured meat products: improving understanding and acceptance: Christina Hartmann and Michael Siegrist, ETH Zürich, Switzerland;
13.Techno-economic analysis for cultivated meat production: John P. Ellersick, Next Rung Technology, LLC, USA; Elliot Swartz, The Good Food Institute, USA; and Reina Ashizawa, Next Rung Technology, LLC, USA;