Prospects and Challenges for Cell-Cultured Fat as a Novel Food Ingredient

Overview

Who: Kyle D. Fish, Natalie R. Rubio, Andrew J. Stout, John S.K. Yuen, and David L. Kaplan

Published: February 17, 2020

Where: Trends in Food Science & Technology

Key Takeaway: Fat production is an important and often neglected part of cellular agriculture, and further research is needed to advance the field.

Research Topics: cell

Summary

Kyle Fish et al. provide an extensive review that summarizes the key promises and challenges for implementing cultured fat into future food technologies such as plant-based and cultured meat. Most research in cultured meat has focused on muscle tissue, but fat will be just as important for replicating key textural and nutritional properties of meat. The authors cover a wide range of topics, including adipose tissue biology, the importance of fat in meat products, relevant cell sources, bioprocessing, tissue engineering, regulation, and consumer acceptance in great detail. This paper identifies that current strategies are insufficient for a cultured fat manufacturing platform, but offers a roadmap for continued research to realize the potential of this technology.

Written by Nick Johnson

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Fish, K. D., Rubio, N. R., Stout, A. J., Yuen, J. S. K., & Kaplan, D. L. (2020). Prospects and challenges for cell-cultured fat as a novel food ingredient. Trends in Food Science & Technology, 98, 53–67. https://doi.org/https://doi.org/10.1016/j.tifs.2020.02.005

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