Critical review of cultivated meat from a Nordic perspective
Review article, 2024

Background: Cultivated meat is a novel technology with the potential to partly substitute conventional meat in the future. Production of cultivated meat is based on biotechnology for tissue engineering, up-scaling of cell cultures and stem-cell differentiation, providing the basis for large-scale proliferation of the parent cell and subsequent differentiation into primitive skeletal muscle structures known from conventional meat. Development of cultivated meat is considered a socio-technological challenge including a variety of technical, sustainability, ethical, and consumer acceptance issues. Scope and approach: As the Nordic countries share common history and roots of food culture, cultivated meat will be introduced into a socio-cultural context with established food traditions. This review summarizes the current knowledge and activities on the development of cultivated meat in the Nordic countries and considers this novel food product in a specific socio-cultural context. Key findings and conclusions: The production of cultivated meat in the Nordic countries, must encompass solutions that are accepted by the typical Nordic consumer. In general, this favors solutions for cell culturing based on non-GMO cells and locally accessible raw material for cell medias and scaffolding. From the perspective of the Nordic countries, this will improve the environmental, societal, and ethical context of cultivated meat.

Future animal-based proteins

Sustainable proteins

Lab meat

Cultured meat

In vitro meat

Author

Martin Krøyer Rasmussen

Aarhus University

Julie Gold

Chalmers, Physics, Nano and Biophysics

Matthias W. Kaiser

University of Bergen

Jana Moritz

University of Helsinki

Niko Räty

University of Helsinki

Sissel Beate Rønning

Nofima

Toni Ryynänen

University of Helsinki

Stig Skrivergaard

Aarhus University

Anna Ström

Chalmers, Chemistry and Chemical Engineering, Applied Chemistry

Margrethe Therkildsen

Aarhus University

Hanna L. Tuomisto

University of Helsinki

Natural Resources Institute Finland (Luke)

Jette Feveile Young

Aarhus University

Trends in Food Science and Technology

0924-2244 (ISSN)

Vol. 144 104336

Subject Categories

Food Science

DOI

10.1016/j.tifs.2024.104336

More information

Latest update

2/2/2024 8