Animal cells can be cultured in vitro to fabricate meat-like, edible products with the aim to provide a sustainable source of animal protein while improving animal welfare and reducing the environmental impact of meat production. CellX is a China-based startup company that aims to commercialize cultured meat in China.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 12 digital issues and online access to articles
$99.00 per year
only $8.25 per issue
Rent or buy this article
Prices vary by article type
from$1.95
to$39.95
Prices may be subject to local taxes which are calculated during checkout
References
Xiang, N. et al. 3D porous scaffolds from wheat glutenin for cultured meat applications. Biomaterials 285, 121543 (2022).
Xiang, N. et al. Edible films for cultivated meat production. Biomaterials 287, 121659 (2022).
Wei, Z. et al. Soy protein amyloid fibril scaffold for cultivated meat application. ACS Appl. Mater. Interfaces 15, 15108–15119 (2023).
Garrison, G. L., Biermacher, J. T. & Brorsen, B. W. How much will large-scale production of cell-cultured meat cost? J. Agric. Food Res. 10, 100358 (2022).
Hubalek, S., Post, M. J. & Moutsatsou, P. Towards resource-efficient and cost-efficient cultured meat. Curr. Opin.Food Sci. 47, 100885 (2022).
Pasitka, L. et al. Spontaneous immortalization of chicken fibroblasts generates stable, high-yield cell lines for serum-free production of cultured meat. Nat. Food 4, 35–50 (2023).
Humbird, D. Scale‐up economics for cultured meat. Biotechnol. Bioeng. 118, 3239–3250 (2021).
Malerich, M. & Bryant, C. Nomenclature of cell-cultivated meat & seafood products. NPJ Sci. Food 6, 56 (2022).
U.S. Food and Drug Administration. Human Food Made with Cultured Animal Cells. https://www.fda.gov/food/food-ingredients-packaging/human-food-made-cultured-animal-cells (2022).
Ong, K. J. et al. Food safety considerations and research priorities for the cultured meat and seafood industry. Compr. Rev. Food Sci. Food Saf. 20, 5421–5448 (2021).
Acknowledgements
The authors thank the team of scientists at CellX for supporting the project.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Competing interests
N.X. cofounded Shanghai Shiwei Biotechnology Co., Ltd. (CellX), a company that produces cultured meat. X.Z. has funding resources from CellX and Good Food Institute (GFI), which support research projects on cultured meat.
Rights and permissions
About this article
Cite this article
Xiang, N., Zhang, X. The challenges of bringing cultured meat to the market. Nat Rev Bioeng (2023). https://doi.org/10.1038/s44222-023-00075-z
Published:
DOI: https://doi.org/10.1038/s44222-023-00075-z
