Cultured Meat

Cultured meat, also known as cultivated or in-vitro meat, is the meat produced in the laboratory by cultivating animal cells under controlled conditions. Key inputs in the process are stem cells, culture media, bioreactors, and scaffolds.  Cultured meat production eliminates the need to raise and slaughter food animals and erases the issues of environmental pollution, food intoxication, and disease transmission.  There is no issue associated with animal welfare.  Although cultured meat has the potential to revolutionize the concept of human nutrition, some of the initial shortcomings like improvement in the colour and texture profiles, addressing the concerns of the consumers as it not being real meat, and development of a prototype for commercial production to effectively manage the demand and supply chain around the globe need to be dealt with. Appropriate cost-cutting strategies would give an edge to cultured meat over conventional meat.