Cell‐cultivated food production and processing: A review
Abstract Cells cultivated in bioreactors offer many possibilities for the production of novel and nutritious food products. Scientific and technological advances in cellular agriculture and processing technologies have allowed for the development of new techniques to utilize in vitro animal cells, p...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-03-01
|
| Series: | Food Bioengineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fbe2.12009 |
| _version_ | 1811272043172200448 |
|---|---|
| author | Tyler J. Barzee Hamed M. El Mashad Lin Cao Allan Chio Zhongli Pan Ruihong Zhang |
| author_facet | Tyler J. Barzee Hamed M. El Mashad Lin Cao Allan Chio Zhongli Pan Ruihong Zhang |
| author_sort | Tyler J. Barzee |
| collection | DOAJ |
| description | Abstract Cells cultivated in bioreactors offer many possibilities for the production of novel and nutritious food products. Scientific and technological advances in cellular agriculture and processing technologies have allowed for the development of new techniques to utilize in vitro animal cells, plant cells, and microorganisms to mimic the organoleptic and nutritional properties of traditional foods as well as to potentially develop entirely new product classes. This review compiles and discusses the state‐of‐the‐art cellular production and processing systems including 3D printing of customizable cell‐cultivated food products. In addition to the technological state‐of‐the art, this article reviews the nutritional characteristics of cell‐cultivated foods, introduces examples of new food products, and compiles economic characteristics and environmental impacts of each production system as assessed through technoeconomic analyses and lifecycle assessments. The factors influencing consumer acceptance of cell‐cultivated foods are articulated and the potential implications of these new technologies on traditional agricultural industries and food chains are discussed. Lastly, future research and development trajectories are introduced with suggestions for continued development. |
| first_indexed | 2024-04-12T22:33:16Z |
| format | Article |
| id | doaj.art-b37c90c39bfc48b0ab37fa4e7d9abe13 |
| institution | Directory Open Access Journal |
| issn | 2770-2081 |
| language | English |
| last_indexed | 2024-04-12T22:33:16Z |
| publishDate | 2022-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Bioengineering |
| spelling | doaj.art-b37c90c39bfc48b0ab37fa4e7d9abe132022-12-22T03:13:56ZengWileyFood Bioengineering2770-20812022-03-011142510.1002/fbe2.12009Cell‐cultivated food production and processing: A reviewTyler J. Barzee0Hamed M. El Mashad1Lin Cao2Allan Chio3Zhongli Pan4Ruihong Zhang5Department of Biosystems and Agricultural Engineering University of Kentucky Lexington Kentucky USADepartment of Biological and Agricultural Engineering University of California Davis Davis California USADepartment of Biological and Agricultural Engineering University of California Davis Davis California USADepartment of Biological and Agricultural Engineering University of California Davis Davis California USADepartment of Biological and Agricultural Engineering University of California Davis Davis California USADepartment of Biological and Agricultural Engineering University of California Davis Davis California USAAbstract Cells cultivated in bioreactors offer many possibilities for the production of novel and nutritious food products. Scientific and technological advances in cellular agriculture and processing technologies have allowed for the development of new techniques to utilize in vitro animal cells, plant cells, and microorganisms to mimic the organoleptic and nutritional properties of traditional foods as well as to potentially develop entirely new product classes. This review compiles and discusses the state‐of‐the‐art cellular production and processing systems including 3D printing of customizable cell‐cultivated food products. In addition to the technological state‐of‐the art, this article reviews the nutritional characteristics of cell‐cultivated foods, introduces examples of new food products, and compiles economic characteristics and environmental impacts of each production system as assessed through technoeconomic analyses and lifecycle assessments. The factors influencing consumer acceptance of cell‐cultivated foods are articulated and the potential implications of these new technologies on traditional agricultural industries and food chains are discussed. Lastly, future research and development trajectories are introduced with suggestions for continued development.https://doi.org/10.1002/fbe2.12009cellular agriculturecultured meatfilamentous fungifuture foodsmicroalgae |
| spellingShingle | Tyler J. Barzee Hamed M. El Mashad Lin Cao Allan Chio Zhongli Pan Ruihong Zhang Cell‐cultivated food production and processing: A review Food Bioengineering cellular agriculture cultured meat filamentous fungi future foods microalgae |
| title | Cell‐cultivated food production and processing: A review |
| title_full | Cell‐cultivated food production and processing: A review |
| title_fullStr | Cell‐cultivated food production and processing: A review |
| title_full_unstemmed | Cell‐cultivated food production and processing: A review |
| title_short | Cell‐cultivated food production and processing: A review |
| title_sort | cell cultivated food production and processing a review |
| topic | cellular agriculture cultured meat filamentous fungi future foods microalgae |
| url | https://doi.org/10.1002/fbe2.12009 |
| work_keys_str_mv | AT tylerjbarzee cellcultivatedfoodproductionandprocessingareview AT hamedmelmashad cellcultivatedfoodproductionandprocessingareview AT lincao cellcultivatedfoodproductionandprocessingareview AT allanchio cellcultivatedfoodproductionandprocessingareview AT zhonglipan cellcultivatedfoodproductionandprocessingareview AT ruihongzhang cellcultivatedfoodproductionandprocessingareview |