Publication: In vitro Cultured Meat: Nutritional Aspects for the Health and Safety of Future Foods
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Issued Date
2025-02-01
Resource Type
eISSN
27740226
Scopus ID
2-s2.0-85215413781
Journal Title
Trends in Sciences
Volume
22
Issue
2
Rights Holder(s)
SCOPUS
Bibliographic Citation
Trends in Sciences Vol.22 No.2 (2025)
Suggested Citation
Chotelersak K., Teerawongsuwan S., Suwan N., Saipin N., Jaisin Y., Suriyut J., Boonprom P., Dorn-In S., Rungsiwiwut R. In vitro Cultured Meat: Nutritional Aspects for the Health and Safety of Future Foods. Trends in Sciences Vol.22 No.2 (2025). doi:10.48048/tis.2025.9060 Retrieved from: https://hdl.handle.net/20.500.14740/20795
Corresponding Author(s)
Other Contributor(s)
Abstract
In vitro cultured meat is one of the future foods that might revolutionize meat production by allowing food manufacturers to sidestep traditional animal farming. Despite being in early development, in vitro cultured meat faces challenges such as technological limitations and consumer acceptance, hindering its market integration. Beyond being an ethical alternative to conventional meat, it resembles conventionally farmed meat, making it a focus on healthcare and food safety. From a health perspective, it theoretically presents intriguing possibilities in the fields of functional foods, tailored dietary therapy, and public health. In functional foods, its unique composition allows precise nutritional manipulation for specific dietary needs, aligning with personalized nutrition. In dietary therapy, in vitro cultured meat might offer customization for individuals with dietary restrictions or health conditions, providing a novel therapeutic avenue. From a public health standpoint, it holds promise in mitigating environmental and health challenges linked to conventional meat production, aligning with sustainability and disease prevention initiatives. However, the potential health risks of in vitro cultured meat include concerns about the use of genetically modified starting cells, fetal bovine serum, growth factors, scaffolding materials, and antibiotics during the production process. These additives may have unforeseen long-term health effects if not properly regulated. Additionally, in vitro cultured meat may lack some of the natural nutrients found in conventional meat, which could lead to nutritional imbalances. There are also uncertainties about how the texture and bioavailability of nutrients in in vitro cultured meat might affect digestion and absorption in the human body. Nevertheless, specific aspects of research in the field of in vitro cultured meat demand increased focus from researchers to guarantee the optimal safety standards. An in-depth study on safety-oriented research of in vitro cultured meat should be emphasized to ensure benefits for individual and public health.