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Article

Analysis of the Cultured Meat Production System in Function of Its Environmental Footprint: Current Status, Gaps and Recommendations

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Research Group Sustainable Systems Engineering (STEN), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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Author to whom correspondence should be addressed.
Academic Editor: Alaa El-Din A. Bekhit
Foods 2021, 10(12), 2941; https://doi.org/10.3390/foods10122941
Received: 21 October 2021 / Revised: 12 November 2021 / Accepted: 18 November 2021 / Published: 30 November 2021
(This article belongs to the Section Food Engineering and Technology)
Cultured meat has been presented as an environmentally friendlier option to conventional meat, but due to the limited data, the studies related to its performance are scarce and based on hypothetical production processes. This work provides a short literature review of the published environmental assessments of cultured meat. The main findings of this critical analysis showed that the lack of real data related to cultured meat decreased the level of accuracy of each study. The missing environmental profile of the process itself, including the proliferation and differentiation phases in bioreactors, along with key ingredients such as growth factors and other recombinant proteins, increase the difficulty of achieving reliable conclusions. In order to bridge the highlighted gaps, a complete production system is modelled and analysed from an engineering and life-cycle perspective. Furthermore, an overview of the supply chains of different products used in the process is provided, together with recommendations on how they should be considered in future life-cycle assessments. In essence, this work provides a structured pathway for upcoming consistent environmental assessments in this field, with the objective of setting the basis to understand the potential of cultured meat. View Full-Text
Keywords: life-cycle assessment; environmental sustainability assessment; prospective life-cycle assessment; environmental impact; sustainability; cultured meat; conventional meat life-cycle assessment; environmental sustainability assessment; prospective life-cycle assessment; environmental impact; sustainability; cultured meat; conventional meat
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MDPI and ACS Style

Rodríguez Escobar, M.I.; Cadena, E.; Nhu, T.T.; Cooreman-Algoed, M.; De Smet, S.; Dewulf, J. Analysis of the Cultured Meat Production System in Function of Its Environmental Footprint: Current Status, Gaps and Recommendations. Foods 2021, 10, 2941. https://doi.org/10.3390/foods10122941

AMA Style

Rodríguez Escobar MI, Cadena E, Nhu TT, Cooreman-Algoed M, De Smet S, Dewulf J. Analysis of the Cultured Meat Production System in Function of Its Environmental Footprint: Current Status, Gaps and Recommendations. Foods. 2021; 10(12):2941. https://doi.org/10.3390/foods10122941

Chicago/Turabian Style

Rodríguez Escobar, María Ignacia, Erasmo Cadena, Trang T. Nhu, Margot Cooreman-Algoed, Stefaan De Smet, and Jo Dewulf. 2021. "Analysis of the Cultured Meat Production System in Function of Its Environmental Footprint: Current Status, Gaps and Recommendations" Foods 10, no. 12: 2941. https://doi.org/10.3390/foods10122941

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