Articles

Lab-cultured meat, envisioned as a sustainable alternative to conventional meat, has emerged as a breakthrough technology with the potential to address the challenges posed by the rapidly growing global population. Cultured meat production involves the in vitro cultivation of stem cells derived from live animals, utilizing cutting-edge scientific advancements. However, achieving market-ready cultured meat products requires overcoming several hurdles. Key challenges include optimizing nutritional content, replicating the appealing texture, flavor, and color of conventional meat, and addressing the effects of processing methods on product quality. Furthermore, ensuring food safety is paramount, necessitating research on microbial load, genetically engineered starter materials, and strategies to mitigate potential risks. Despite these challenges, several manufacturers are actively working to develop commercialized lab-cultured meat products, paving the way for a transformative shift in the food industry.