Published December 5, 2020 | Version v1
Journal article Open

Considerations for the development of cost-effective cell culture media for cultivated meat production

  • 1. Department of Food Science and Technology; Department of Viticulture and Enology, University of California, Davis
  • 2. Department of Viticulture and Enology; Department of Chemical Engineering, University of California, Davis
  • 3. Department of Neurobiology, Physiology, and Behavior; Department of Physiology and Membrane Biology , University of California, Davis


Innovation in cultivated meat development has been rapidly accelerating in recent years because it holds the potential to help attenuate issues facing production of dietary protein for a growing world population. There are technical obstacles still hindering large-scale commercialization of cultivated meat, of which many are related to the media that is used to culture the muscle, fat, and connective tissue cells. While animal cell culture media has been used and refined for roughly a century, it has not been specifically designed with the requirements of cultivated meat in mind. Perhaps the most common industrial use of animal cell culture is currently the production of therapeutic monoclonal antibodies, which sell for orders of magnitude more than meat. Successful production of cultivated meat requires media that is food-grade with minimal cost, can regulate large scale cell proliferation and differentiation, has acceptable sensory qualities, and is animal ingredient-free. Much insight into strategies for achieving media formulations with these qualities can be obtained from knowledge of conventional culture media applications and from the metabolic pathways involved in myogenesis and protein synthesis. In addition, application of principles used to optimize media for large-scale microbial fermentation processes producing lower value commodity chemicals and food ingredients can also be instructive. As such, the present review shall provide an overview of the current understanding of cell culture media as it relates to cultivated meat.


This document is the Authors Accepted Manuscript (or "postprint") and may have minor differences from the Version of Record due to final copyedits. The final published version can be accessed at This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. This article may not be enhanced, enriched or otherwise transformed into a derivative work, without express permission from Wiley or by statutory rights under applicable legislation. Copyright notices must not be removed, obscured or modified. The article must be linked to Wiley's version of record on Wiley Online Library and any embedding, framing or otherwise making available the article or pages thereof by third parties from platforms, services and websites other than Wiley Online Library must be prohibited.



Files (678.5 kB)

Name Size Download all
678.5 kB Preview Download