Published July 16, 2020 | Version v1
Journal article Open

Scientific, sustainability and regulatory challenges of cultured meat.

  • 1. Department of Physiology, Maastricht University; Mosa Meat B.V.
  • 2. Department of Biomedical Engineering, Technion, Israel Institute of Technology; Aleph Farms Ltd
  • 3. Department of Biomedical Engineering, Tufts University
  • 4. Memphis Meat
  • 5. PAN-Biotech Ltd
  • 6. University of Bath
  • 7. Harvard Law School
  • 8. Axon Lawyers
  • 9. Mosa Meat B.V.


Cellular agriculture is an emerging branch of biotechnology that aims to address issues associated with the environmental impact, animal welfare and sustainability challenges of conventional animal farming for meat production. Cultured meat can be produced by applying current cell culture practices and biomanufacturing methods and utilizing mammalian cell lines and cell and gene therapy products to generate tissue or nutritional proteins for human consumption. However, significant improvements and modifications are needed for the process to be cost efficient and robust enough to be brought to production at scale for food supply. Here, we review the scientific and social challenges in transforming cultured meat into a viable commercial option, covering aspects from cell selection and medium optimization to biomaterials, tissue engineering, regulation and consumer acceptance.


Note: This is a copy of the Authors Accepted Manuscript (or "postprint") and may have minor differences from the Version of Record due to final copyedits. This version of the article has been accepted for publication, after peer review and is subject to Springer Nature's AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at:



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