- Cite This Publication
Who: Natalie R. Rubio, Kyle D. Fish, Barry A. Trimmer, and David L. Kaplan
Published: April 17, 2019
Where: Frontiers in Sustainable Food Systems
Key Takeaway: Cultured insect tissue could be manufactured on a large scale and holds promise for advancing the field of cell ag.
In this review, Natalie Rubio et al. assess the possibilities for cell-based insect foods to accelerate the field of cellular agriculture ultimately providing a more sustainable alternative to animal agriculture. The paper outlines the ways in which insect cells could help scale-up cellular agriculture systems by sidestepping the challenges associated with culturing mammalian cells. Rubio et al. provide an overview of the growth, development, and sources of the relevant insect cells for cultured meat. They also discuss media formulation, biomaterials for scaffolding, and bioreactor design, as well as other factors such as nutritional benefits. The authors conclude by introducing some of the drawbacks of insect cell culture, restating the value of this research, and outlining future research that will enable the field to advance.
Written by Nick Johnson
Rubio, N. R., Fish, K. D., Trimmer, B. A., & Kaplan, D. L. (2019). Possibilities for Engineered Insect Tissue as a Food Source. Frontiers in Sustainable Food Systems, 3, 24. https://doi.org/10.3389/fsufs.2019.00024
Andrew J. Stout, David L. Kaplan, and Joshua E. Flack
Isha Datar, Mirko Betti
Sophia M. Letcher, Natalie R. Rubio, Reina N. Ashizawa, Michael K. Saad, Miriam L. Rittenberg, Aidan McCreary, Adham Ali, Olivia P. Calkins, Barry A. Trimmer, David L. Kaplan