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Overview
Who: Mark J. Post, Shulamit Levenberg, David L. Kaplan, Nicholas Genovese, Jianan Fu, Christopher J. Bryant, Nicole Negowetti, Karin Verzijden & Panagiota Moutsatsou
Published: July 16, 2020
Where: Nature Food
Key Takeaway: As consumers become more accepting of cultured meat, it is up to scientists to continue developing the technology - and ensuring its compliance with food safety regulations.
Research Topics:
Summary
Mark J. Post et al. take a critical look at the technological progress, regulatory status, and consumer acceptance of cultured meat. They predict cultured meat will be a commercial food product in the near future, but argue it cannot happen without the development of large scale co-culture of muscle and fat – specifically with a serum-free media. They also compare regulatory structures in the United States and European Union, suggesting it is largely up to scientists to keep regulatory hurdles minimal. As for consumer acceptance, Post et al. take an optimistic view, seeing acceptance largely increasing.
Written by Morgan Ziegelski
Funding
Cite This Publication
Post, M. J., Levenberg, S. L., Kaplan, D. J., Genovese, N., Fu, J., Bryant, C., . . . Moutsatsou, P. (2020). Scientific, sustainability and regulatory challenges of cultured meat. Nature Food, 1(7), 403-415. doi:10.1038/s43016-020-0112-z
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