Towards biomanufacturing of cultured meat

Abstract

Cultured meat has emerged as a promising alternative to conventional meat due to its potential to be healthier, more humane, and sustainable. The development of serum-free media by Messmer et al. and the adaptation of soy protein as edible scaffolds by Ben-Arye et al. highlight innovations in this nascent field.

Keywords: alternative protein; biomanufacturing; cell-based meat; cellular agriculture; cultivated meat; cultured meat.