1. Cellular Agriculture: Opportunities and Challenges
- Author
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Yannick Senn, Dieter Eibl, Regine Eibl, Géraldine Gubser, Christian van den Bos, and Valentin Jossen
- Subjects
0106 biological sciences ,0301 basic medicine ,Meat ,Plant cell culture extracts ,630: Landwirtschaft ,01 natural sciences ,03 medical and health sciences ,010608 biotechnology ,Animals ,Humans ,Bioprocess ,Traditional agriculture ,Bioprocessing ,business.industry ,food and beverages ,Culture medium ,Agriculture ,World population ,Product approval ,Biotechnology ,Dietary Requirements ,030104 developmental biology ,Skin texture ,Animal cell-based fish ,Clean meat ,Arable land ,business ,Food Science - Abstract
Cellular agriculture is the controlled and sustainable manufacture of agricultural products with cells and tissues without plant or animal involvement. Today, microorganisms cultivated in bioreactors already produce egg and milk proteins, sweeteners, and flavors for human nutrition as well as leather and fibers for shoes, bags, and textiles. Furthermore, plant cell and tissue cultures provide ingredients that stimulate the immune system and improve skin texture, with another precommercial cellular agriculture product, in vitro meat, currently receiving a great deal of attention. All these approaches could assist traditional agriculture in continuing to provide for the dietary requirements of a growing world population while freeing up important resources such as arable land. Despite early successes, challenges remain and are discussed in this review, with a focus on production processes involving plant and animal cell and tissue cultures.
- Published
- 2021
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