Yap, W. S., Murugan, P., Suntornnond, R., & Choudhury, D. (2024). Commercial opportunities, future directions, and Novel approaches to fermentation. In Cellular Agriculture (pp. 343–357). Elsevier. https://doi.org/10.1016/b978-0-443-18767-4.00030-5
Abstract:
Cellular agriculture has been increasingly touted as a greener alternative to traditional agriculture. Cultivated meat (CM) has attracted significant investments due to its promise to revolutionize the food industry. Still in its infancy, the technology faces several challenges, especially regarding scalability and organoleptic properties of the product. Recent advances in fermentation technology have allowed for the production of a multitude of food products that can transform the alternative protein sector, particularly CM. In this chapter, we examine the ways to reduce or resolve some of the current constraints in CM production by integrating traditional, biomass and precision fermentation.
This chapter will review the current commercial landscape and obstacles that aspiring companies in the field face in launching hybrid products. Quite a few fermentation companies are producing ingredients that can be applied to CM. Research and development in this area will make fermentation more relevant and expand its applications.
License type:
Publisher Copyright
Funding Info:
This research / project is supported by the National Research Foundation, Singapore and the Agency for Science, Technology and Research (A*STAR) - Singapore Food Story R&D Program
Grant Reference no. : H20H8a0003, W20W2D0007