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Microcarriers for Upscaling Cultured Meat Production

Due to the considerable environmental impact and the controversial animal welfare associated with industrial meat production, combined with the ever-increasing global population and demand for meat products, sustainable production alternatives are indispensable. In 2013, the world's first laboratory grown hamburger made from cultured muscle cells was developed. However, coming at a price of $300.000, and being produced manually, substantial effort is still required to reach sustainable large-scale production.

What is cultivated meat?

Cultivated meat, also known as cultured meat, is genuine animal meat (including seafood and organ meats) that is produced by cultivating animal cells directly. This production method eliminates the need to raise and farm animals for food. Cultivated meat is made of the same cell types arranged in the same or similar structure as animal tissues, thus replicating the sensory and nutritional profiles of conventional meat.

Dutch scientist Mark Post unveiled the first cultivated meat burger on live television in 2013. Two years later, the first four cultivated meat companies were founded. The industry has since grown to more than 60 companies on 6 continents, backed by $450M+ in investments, each aiming to produce cultivated meat products. Dozens more companies have formed to create technology solutions along the value chain.

Decades of accumulated knowledge in cell culture, stem cell biology, tissue engineering, fermentation, and chemical and bioprocess engineering preceded the field of cultivated meat. Hundreds of companies and academic laboratories worldwide are conducting research across these disciplines to establish a new paradigm for manufacturing commodity meat products at industrial scales.

st Benefit

Cultivated meat will use significantly less land and water, emit fewer greenhouse gases, and reduce agriculture-related pollution and eutrophication.

nd Benefit

Commercial production is expected to occur entirely without antibiotics and is likely to result in fewer incidences of foodborne illnesses due to the lack of exposure risk from enteric pathogens.

rd Benefit

Cultivated meat and other alternative proteins are predicted to take significant market share from the $1.7 trillion conventional meat and seafood industry. This shift will mitigate agriculture-related deforestation, biodiversity loss, antibiotic resistance, zoonotic disease outbreaks, and industrialized animal slaughter.