Advances in cultured meat technology

Part 1 General
1.Cultured meat technology: an overview: Apeksha Bharatgiri Goswami, James Charlesworth, Joanna M. Biazik, Mark S. Rybchyn and Johannes le Coutre, University of New South Wales, Australia;
2.Talking points on the cultural politics of cultured meat: Neil Stephens, University of Birmingham, UK; and Alexandra Sexton, University of Sheffield, UK;
3.Creating a regulatory framework for cultured meat products: Singapore: Johnny Yeung, Yong Quan Tan, Siew Herng Chan, Kern Rei Chng, Calvin Yeo, Jer Lin Poh, Teng Yong Low and Joanne Sheot Harn Chan, National Centre for Food Science, Singapore;
4.Creating an infrastructure for cultured meat: Irfan Tahir, The University of Vermont, USA; Miranda Stahn, Independent Consultant, Canada; N. Stephanie Kawecki, University of California Los Angeles, USA; Vicky Andriessen, Mosa Meat, The Netherlands; Bianca Datta, Massachusetts Institute of Technology, USA; Dwayne Holmes, Stichting New Harvest, The Netherlands; Lejjy Gafour, CULT Food Science Corp, Canada; and Isha Datar, New Harvest Inc., Canada;

Part 2 Technologies
5.Cell line sourcing and characterization for cultured meat product development: Leonard Nelson and Richard Siller, Occam Biosciences, UK; and Gareth Sullivan, Occam Biosciences, UK and Oslo University Hospital, Norway;
6.Developments in cell culture media for cultured meat applications: Andrew J. Stout, Tufts University, USA;
7.Bioreactors for cell multiplication in cultured meat product development: Stefan Schlößer and Philipp Nold, Eppendorf SE, Germany;
8.Tissue engineering using scaffolds in cultured meat product development: Iris Ianovici, Idit Goldfracht, Yana Shaulov Dvir, Hagit Shoyhat and Shulamit Levenberg, Technion - Israel Institute of Technology, Israel;
9.Scaling cell production sustainably in cultured meat product development: Panagiota Moutsatsou, Mosa Meat, The Netherlands; Paul Cameron, University College London, UK; Ben Dages, Aston University, UK; Alvin W. Nienow, University College London and University of Birmingham, UK; Gary Lye, University College London, UK; Eirini Theodosiou, Aston University, UK; and Mariana P. Hanga, University College London and Quest Meat Ltd, UK;

Part 3 Quality and sustainability issues
10.Developing cultured meat as a food product: J. F. Young, A. Abraham, M. K. Rasmussen, S. Skrivergaard and M. Therkildsen, Aarhus University, Denmark;
11.Assessing the environmental impact of commercial-scale cultivated meat production: Hanna L. Tuomisto, University of Helsinki and Natural Resources Institute Finland (Luke), Finland;
12.Consumer attitudes to cultured meat products: improving understanding and acceptance: Christina Hartmann and Michael Siegrist, ETH Zürich, Switzerland;
13.Techno-economic analysis for cultivated meat production: John P. Ellersick, Next Rung Technology, LLC, USA; Elliot Swartz, The Good Food Institute, USA; and Reina Ashizawa, Next Rung Technology, LLC, USA;

"Just over 10 years ago, Professor Mark Post showed the world that we can produce meat in a new and better way and he’s been working on this project ever since, with a deeply admirable focus on bringing the entire global scientific community along for the ride. If he knows something, he shares it with the world. For the editors, this book is a labor of love – they want everyone to know what they know, so that we can build a more sustainable and just food system from the same foundational knowledge. They’ve curated a truly superb overview of the recent research on cultivated meat technology and all of us working towards developing a better food system owe them our thanks.” (Bruce Friedrich, Founder & President – The Good Food Institute, USA)

“The cultivated meat industry has reached a critical stage in its development. What was previously delivered as early promises, now needs to be converted into real-life deliverables that enhance sustainable food production as the world’s population approaches 10 billion. Advances in cultured meat technology provides a timely overview of the critical components in the commercialisation pathway for cultivated meat, including the use of state-of-the-art bioreactor technologies, the challenges and approaches to industrial scale up, the regulatory landscape, as well as the technoeconomic challenges that can arise when creating large amounts of meat products at an acceptable cost. This book provides insights on the wider considerations around novel food regulation and consumer adoption and will be a valuable go-to resource for anyone interested in exploring the current technical status of the cultivated meat landscape.” (Professor Ivan Wall, University of Birmingham and co-founder and CEO of Quest Meat Limited)

"For humanity to enjoy secure and sustainable food systems, the supply of animal proteins and fats cannot rely exclusively on conventional methods of production. It is incumbent on us to embrace complementary practices capable of resolving the tension between scale and sustainability. Cultivated meat can diversify humanity’s food supply with short and predictable value chains, significantly reducing susceptibility to shocks and enabling a steadier supply of delicious animal protein and fat to consumers. By showcasing the need for and potential of cultivated meat production, as well as cellular agriculture that enables this production, Advances in cultured meat technology by Professor Post, Professor Connon and Dr Bryant will be of use to professionals throughout supply chains, as well as the general public more broadly.” (Dr Neta Lavon, Co-Founder and CTO of Aleph Farms, Israel)