Regulations
Efficient regulatory frameworks play a pivotal role in enabling food innovation and ensuring timely market access. As the global demand for sustainable alternatives continues to grow, products such as plant-based proteins, fungal biomasses, and cultivated meat have already gained approval in several jurisdictions. However, despite these advances elsewhere, such alternatives remain largely inaccessible within the […]
Why do we need meat?
Meat has played a crucial role in human nutrition for millions of years, providing essential proteins, fats, vitamins, and minerals that have significantly influenced our biological and cognitive development. Its consumption is believed to have been a key driver of human evolution, particularly in the development of a larger and more complex brain. Meat offers […]
What is cultivated meat
Cellular agriculture is a new field of science that uses techniques from stem cell research, tissue engineering, and animal science to grow agricultural products directly from cells in a lab setting. Cultivated meat, also known as clean meat, has become a hot topic in recent years, generating considerable interest as a potential game-changer in the […]
Safety of cultivated meat
As the field of cultivated meat continues to advance, so does the need to address one of the most pressing concerns among consumers: food safety. The idea of producing meat without raising or slaughtering animals is novel and, understandably, raises many questions and chief among them is whether this new category of food is truly […]
Proteins and amino acids
Proteins are fundamental components of the human diet and are essential for life. They are involved in nearly every biological process, from building and maintaining body tissues, such as muscles, skin, and organs, to supporting the immune system, synthesizing enzymes and hormones, and transporting nutrients and oxygen throughout the body. Every cell in the human […]
Protein measurements
Proteins are essential macronutrients that play a vital role in the growth, repair, and maintenance of the human body. Alongside carbohydrates and lipids, proteins can also serve as a source of energy in the diet when other energy sources are insufficient. Given their biological importance, evaluating the protein quality of food is a key aspect […]
Process of cultivated meat
Traditional livestock farming has so far been able to meet the global demand for meat, but the expectations regarding efficiency, sustainability, and responsible practices are continuously evolving. As a result, alternative methods of meat production, such as cultivated meat, have emerged as potential solutions to some of the technical and environmental challenges associated with conventional […]
Meat vs. plant-based alternatives
Protein sources play a crucial role in human nutrition, but not all proteins are created equal. In recent years, plant-based alternatives have gained popularity as replacements for animal-derived products. These alternatives, often formulated using plant proteins such as soy, peas, and wheat, are designed to replicate the taste, texture, and appearance of conventional meat. However, […]
Is cultivated meat natural?
How people perceive naturalness plays a key role in the acceptance of food technologies. The term “natural” is widely used in food marketing and everyday discussions, but there is no universally accepted definition of what makes food “natural”. Its interpretation is often shaped by consumer intuition rather than objective criteria. For instance, people perceive orange […]
Cholesterol
Cholesterol is a unique and biologically essential lipid in the human body that plays a crucial role in numerous physiological processes. Despite its controversial reputation in public discourse, it is indispensable for human health, from facilitating the transport of nutrients to regulating cellular functions. First identified in 1769 by French chemist François Poulletier de la […]
History of cultivated meat
The consumption of meat by the ancestors of modern humans dates back more than 5–7 million years, playing a crucial role in human evolution, cultural traditions, and agricultural development. Today, however, we are witnessing a shift in meat production from traditional livestock farming to biotechnological innovations, turning science fiction into reality (Figure 1.). Cultivated meat […]
Genetics and epigenetics
Although the term “genetics” was first officially introduced in 1906 to describe the science of heredity, the roots of genetic understanding trace back thousands of years to the early days of agriculture. Ancient farmers, though unaware of genes or DNA (deoxyribonucleic acid), intuitively selected seeds from the healthiest and most productive plants, shaping the future […]
Genetic modifications
Humans have been influencing the genetics of plants and animals for thousands of years. Just consider the differences between a Chihuahua and a Great Dane. Now, comparing both breeds to their wild ancestor, the wolf, the differences are striking. In traditional agriculture and animal breeding, individuals with desirable traits were selected and crossbred to create […]
Fats and fatty acids
Fats are an essential component of the human diet, contributing not only to overall health but also to the sensory qualities of food, such as taste, aroma, and texture. Alongside proteins and carbohydrates, fats serve as one of the three primary macronutrients, providing a dense source of energy and supporting the absorption of fat-soluble vitamins […]
Cell line types
Cultivated meat may seem like a futuristic innovation, but at its core, it starts with something deeply biological: cells. More specifically, it starts with the right kind of cells, those that have the ability to multiply, grow, and form muscle tissue. Skeletal muscle, the primary component of meat, is a highly organized tissue composed predominantly […]
Carbohydrates
Carbohydrates, alongside proteins and fats, are one of the three major macronutrients that form the foundation of a healthy, balanced diet. They serve as the body’s primary source of energy and play a crucial role in numerous metabolic processes. Despite their importance, carbohydrates, particularly sugars, have become the subject of ongoing debate in nutrition science […]
Digestion and basic nutrients
The digestion and absorption of nutrients are fundamental processes necessary for the survival of all living organisms. Over millions of years, these functions have evolved into the highly specialized and intricate tasks performed by the gastrointestinal system. The ability to break down food and extract its nutrients is essential for energy production, cellular function, and […]
Scaffolding
Cultivated meat aims to replicate not only the nutritional profile of conventional meat but also its organoleptic properties as flavor, aroma, juiciness, and texture. Achieving this complex sensory experience requires more than just growing the right cell types. It demands the recreation of the three-dimensional architecture that gives animal tissue its distinctive bite and structure. […]