A Review of Cultured Meat as an Emerging Market in the Protein Diversification Industry
Open Access
Author:
Tietjens, Nora M
Area of Honors:
Food Science
Degree:
Bachelor of Science
Document Type:
Thesis
Thesis Supervisors:
Josephine Wee, Thesis Supervisor Christopher Matthew Sigler, Thesis Honors Advisor
Keywords:
cultured meat protein diversification sustainability
Abstract:
Cultured meat is a recent development within the global food industry that utilizes biotechnology to produce food products. This novel meat serves as an opportunity to diversify the protein industry and reduce consumer reliance on traditional livestock. With increasing environmental concerns associated with agriculture, researchers have been working to understand the applications and production of stem-cell based In Vitro meat. This review serves as a broad examination of cultured meat as an emerging market in the protein diversification industry. To investigate the potential impacts and concerns, cultured meat is discussed under the scope of regulatory affairs, nutrition composition, and sustainability. As more companies continue to invest in this novel technology across the globe, it is beneficial to understand how meat products will serve consumers as production is scaled-up in the future. While there are no cultured meat products available to consumers to date, significant research has been compiled to anticipate the impact it may have when introduced to market.
