Literature DB >> 32407686

The Business of Cultured Meat.

Deepak Choudhury1, Ting Wei Tseng2, Elliot Swartz3.   

Abstract

Cultured meats (CMs) are produced by in vitro culture of animal cells. Since the first CM burger patty was created in 2013, many companies have been founded to commercialize CM products. We discuss the meat focus and geographical spread of CM companies, the funding landscape, and challenges for commercialization.
Copyright © 2020 Elsevier Ltd. All rights reserved.

Keywords:  alternative proteins; cell-based meats; cellular agriculture; cultivated meat; cultured meat; lab-grown meat

Mesh：

Year:  2020        PMID： 32407686     DOI： 10.1016/j.tibtech.2020.02.012

Source DB:  PubMed          Journal:  Trends Biotechnol        ISSN： 0167-7799            Impact factor:   19.536


  11 in total

Review 1.  Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges.

Authors:  Claire Bomkamp; Stacey C Skaalure; Gonçalo F Fernando; Tom Ben-Arye; Elliot W Swartz; Elizabeth A Specht
Journal:  Adv Sci (Weinh)       Date:  2021-11-16       Impact factor: 16.806

Review 2.  Techniques, challenges and future prospects for cell-based meat.

Authors:  Anmariya Benny; Kathiresan Pandi; Rituja Upadhyay
Journal:  Food Sci Biotechnol       Date:  2022-07-20       Impact factor: 3.231

Review 3.  Using Vertebrate Stem and Progenitor Cells for Cellular Agriculture, State-of-the-Art, Challenges, and Future Perspectives.

Authors:  Teodora Knežić; Ljiljana Janjušević; Mila Djisalov; Supansa Yodmuang; Ivana Gadjanski
Journal:  Biomolecules       Date:  2022-05-13

4.  Cultured beef: from small biopsy to substantial quantity.

Authors:  Lea Melzener; Karin E Verzijden; A Jasmin Buijs; Mark J Post; Joshua E Flack
Journal:  J Sci Food Agric       Date:  2020-07-27       Impact factor: 3.638

Review 5.  Towards Biomanufacturing of Cell-Derived Matrices.

Authors:  Weng Wan Chan; Fang Yu; Quang Bach Le; Sixun Chen; Marcus Yee; Deepak Choudhury
Journal:  Int J Mol Sci       Date:  2021-11-03       Impact factor: 5.923

Review 6.  Application of cell culture technology and genetic engineering for production of future foods and crop improvement to strengthen food security.

Authors:  Rachma Wikandari; Susanne Baldermann; Andriati Ningrum; Mohammad J Taherzadeh
Journal:  Bioengineered       Date:  2021-12       Impact factor: 3.269

7.  The Production of Fat-Containing Cultured Meat by Stacking Aligned Muscle Layers and Adipose Layers Formed From Gelatin-Soymilk Scaffold.

Authors:  Chi-Han Li; I-Hsuan Yang; Cherng-Jyh Ke; Chih-Ying Chi; Jefunnie Matahum; Che-Yung Kuan; Nehar Celikkin; Wojciech Swieszkowski; Feng-Huei Lin
Journal:  Front Bioeng Biotechnol       Date:  2022-04-12

Review 8.  Taking a lesson from the COVID-19 pandemic: Preventing the future outbreaks of viral zoonoses through a multi-faceted approach.

Authors:  Dariusz Halabowski; Piotr Rzymski
Journal:  Sci Total Environ       Date:  2020-11-14       Impact factor: 7.963

Review 9.  Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production.

Authors:  Mila Djisalov; Teodora Knežić; Ivana Podunavac; Kristina Živojević; Vasa Radonic; Nikola Ž Knežević; Ivan Bobrinetskiy; Ivana Gadjanski
Journal:  Biology (Basel)       Date:  2021-03-09

10.  Cultured Meat Prospects for a Billion!

Authors:  Sishir K Kamalapuram; Harish Handral; Deepak Choudhury
Journal:  Foods       Date:  2021-11-25
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