A new book published by Burleigh Dodds Science Publishing, Advances in Cultured Meat Technology, highlights the role of cultivated meat in addressing global food production sustainably to feed the world and achieve global food security.
The new book has been edited by Mark Post, pioneer of the world’s first cultivated beef burger and CSO and co-founder of Mosa Meat; Che Connon, CEO of 3D Bio-Tissues and CTO of CellRev; and Dr. Chris Bryant, honorary research associate at the University of Bath and director of Bryant Research, a research organization that aims to accelerate the protein transition.
“The editors have curated a truly superb overview of the recent research on cultivated meat technology”
As the global population is set to skyrocket to over nine billion by 2050, the book discusses the potential benefits and challenges of cultivated meat production, including scaling up the technology for commercial production, improving the sensory quality of products, and achieving price parity with animal proteins and nutrition.
With conventional agriculture often being criticised for widely contributing to climate change, the authors also address the sustainability concerns of producing this novel meat. According to the authors, cultivated meat can generate up to 96% lower greenhouse gas (GHG) emissions than conventional meat production.
The book also highlights the educational efforts required to increase consumer acceptance, the biggest challenge of cultivated meat. “Humans by nature are generally hesitant about accepting unfamiliar foods and food sources,” say authors Christina Hartmann and Michael Siegrist.
Lastly, the new publication reviews the most significant technologies, such as cell line sourcing, cell growth media, and tissue engineering using scaffolds that make cell-based a reality.
Neta Lavon, co-founder and CTO of Aleph Farms, stated: “For humanity to enjoy secure and sustainable food systems, the supply of animal proteins and fats cannot rely exclusively on conventional methods of production. It is incumbent on us to embrace complementary practices capable of resolving the tension between scale and sustainability. Cultivated meat can diversify humanity’s food supply.”
Bruce Friedrich, founder & president of The Good Food Institute, commented, “The editors have curated a truly superb overview of the recent research on cultivated meat technology and all of us working towards developing a better food system owe them our thanks.”
To acquire a copy of Advances in Cultured Meat Technology, visit Burleigh Dodds Science Publishing.
