Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences
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Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences
Suntornnond, R., Yap, W. S., Lim, P. Y., & Choudhury, D. (2024). Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences. Current Opinion in Food Science, 57, 101164. https://doi.org/10.1016/j.cofs.2024.101164
Abstract:
Cultivated meat (CM) stands as an alternative to conventional meat, offering a sustainable substitute and contributing to food security. Despite its potential, CM faces numerous challenges. Biofabrication emerges as a solution to address these issues across all the CM research pillars, especially with respect to the scaffolds. This review delves into the current state-of-the-art biofabrication technologies, explaining their role in supporting CM production across various scopes, including sustainability, cost efficiency, nutritional enrichment, and the enhancement of the overall mouthfeel. Challenges have also been analysed and articulated to understand the opportunities arising from advancements in biofabrication technology to further improve the future of CM manufacturing.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
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 Programme
Grant Reference no. : W23W2D001, H20H8a0003