Search Results (206)

The production of cultivated meat relies on in vitro animal cell growth and requires the use of scaffolds that structurally resemble key features of the extracellular matrix (ECM), providing mechanical support and biochemical cues for cell adhesion, proliferation, and differentiation. Electrospinning has emerged as a promising technique for manufacturing three-dimensional edible scaffolds because it is robust, versatile, and capable of producing nanofibers with a high surface area-to-volume ratio, tunable porosity, and ECM-like fibrous architectures. Natural biopolymers are promising candidates for the fabrication of electrospun scaffolds, combining biocompatibility, biodegradability, and processing compatibility with food-grade requirements. However, the absence of fully food-grade electrospinning systems, coupled with limited scalable green-processing strategies, remains a critical barrier to industrial translation. In this context, this review presents recent advances in the food-grade electrospinning of natural biopolymers focused on cultivated meat production. Furthermore, scientific gaps in the development of fully edible scaffolds are discussed, along with the need for alternatives to animal-derived materials and synthetic carrier polymers, considering sustainability, consumer acceptance, and the translation from laboratory-scale studies to industrial systems. Finally, this review outlines a strategic roadmap to accelerate the transition from proof-of-concept studies toward scalable, regulatory-compliant, and industrially viable electrospinning technologies for cultivated meat production. Full article

Dietary transition is reshaping cropland demand and intensifying the challenge of matching food demand with land supply in rapidly urbanizing regions. This study examines how different dietary structure scenarios generate differentiated cropland demand, how these demands match with land supply under alternative development pathways, and how the land system responds when diet-driven demand is incorporated into land-use simulation. Using Jiangsu Province, China, as a case study, we developed a coupled diet–land simulation framework. On the demand side, five dietary structure scenarios—current, balanced, U.S., Japanese, and Greek—were constructed based on seven food categories, and their cropland demand in 2035 and 2050 was estimated using the cropland footprint approach and LSTM forecasting. On the supply side, the GeoSOS-FLUS model was used to simulate future land-use patterns under four development scenarios: natural development, cultivated land protection, ecological protection, and economic development. The cropland demand associated with each dietary scenario was then introduced into the land-use simulation process as an external demand constraint to identify land-system feedbacks and scenario differences. The results show that cropland demand differs markedly across dietary scenarios, forming a clear gradient from moderate-demand to high-demand diets. These differences are driven primarily by changes in the composition of key food categories, especially grains, livestock and poultry meat, plant oils, and fruits, rather than by proportional increases across all foods. In terms of supply–demand matching, the cultivated land protection scenario provides the strongest support for high-demand diets, whereas the natural development, ecological protection, and economic development scenarios are more compatible with moderate-demand dietary pathways. Once diet-driven demand is incorporated into land-use simulation, the land system shows clear sensitivity and strong scenario dependence. High-demand dietary scenarios intensify cropland compensation pressure and trigger structural reallocation among cultivated land and flexible land types. Under natural development, the response is mainly reflected in cropland expansion and grassland compression; under cultivated land protection and ecological protection, it is expressed more through substitutions among grassland, water bodies, and unused land; under economic development, the most prominent feedback is the competitive reallocation among cultivated land, construction land, and water bodies, with high dietary demand even constraining construction land expansion. Overall, the robustness of cropland supply–demand matching depends not only on the scale of dietary demand but also on how different dietary pathways interact with development-oriented land-use structures. Full article

Alternative proteins and novel processing technologies are crucial to transforming contemporary food systems into ones with lower environmental impact while meeting the rising global demand for protein. Alternative protein sources from plants, microbes, insects, and cultivated cells offer diverse nutritional and techno-functional attributes that can partially or fully replace conventional animal proteins in meat analogs and related products. This review synthesizes the current knowledge on major categories of alternative protein sources, including plant-based ingredients, microbial- and fermentation-derived proteins, insect and other emerging sources, and cultivated (cell-based) meat, with a specific focus on their suitability for structured meat analog applications. Modern structuring and processing technologies are discussed, including the traditional wet and dry extrusion to modern technologies like high-moisture extrusion, high-pressure processing, shear-cell technology, 3D printing, fermentation-based structuring, and enzymatic protein modification. Furthermore, this review critically evaluates product design and quality attributes of meat analogs, including physicochemical properties, sensory performance, nutritional aspects, and safety considerations. This review highlights technological and scale-up challenges, as well as the necessity of multi-criteria optimization in sensory quality, nutrition, sustainability, and affordability, and presents research priorities focused on combining multiple protein sources and advanced processing pathways for next-generation meat analog. This review provides an integrated framework linking protein sources, processing technologies, antioxidant functionality, and sustainability considerations to support the development of next-generation meat analogs. In addition, this review highlights the intrinsic antioxidant potential of alternative proteins, emphasizing the role of bioactive peptides, polyphenols, and structure–function relationships in enhancing oxidative stability and product quality. Full article

Oyster aquaculture offers promising opportunities for diversifying marine production in the Romanian Black Sea, where favorable environmental conditions and recent regulatory developments support shellfish farming. This study aimed to generate baseline data for the cultivation of the Pacific oyster, Magallana gigas, through an in situ experimental trial conducted off Mamaia Bay, Romania. A 50 m experimental long-line system was deployed at 13.5 m depth, and triploid oysters were cultured for one year at two depth horizons (3 m and 6 m). The growth performance, meat yield, Condition Index, microbiological quality, environmental parameters, and epibiotic communities were monitored monthly. Cultivation depth significantly influenced oyster growth, with individuals reared at 6 m consistently achieving a greater wet weight and shell length than those at 3 m. Growth rates peaked during spring, and meat yield values indicated good commercial quality. Environmental monitoring showed strong seasonal variability, with high summer temperatures and reduced dissolved oxygen associated with increased mortality. Microbiological analyses revealed higher bacterial loads during warm months. The Condition Index classified the oysters as generally “fine” to occasionally “special”. Overall, the results demonstrate that Black Sea conditions can support successful cultivation of M. gigas, although seasonal environmental stress and epibiosis require appropriate farm management. Full article

Global demand for sustainable protein has intensified amid environmental, public health, and ethical concerns surrounding conventional animal agriculture. Edible mushrooms have emerged as promising next-generation protein sources, delivering 19–35% protein (dry weight) with complete essential amino acid profiles and digestibility rates of 60–80%. Beyond protein, mushrooms provide bioactive compounds, including β-glucans, ergothioneine, phenolic acids, and vitamin D₂, supporting immunomodulatory, antioxidant, and anti-inflammatory functions. Enzymatically derived bioactive peptides further demonstrate antihypertensive and antimicrobial activity. This review systematically examines mushroom protein properties, processing technologies, and product performance across three application categories: meat analogs, functional snacks, and beverages. Advanced processing technologies including high-moisture extrusion, ultrasonic-assisted extraction, and microencapsulation have improved bioactive preservation and digestibility. From an environmental perspective, mushroom cultivation requires 85–90% less water and land than animal agriculture, with 80% fewer greenhouse gas emissions. However, critical gaps remain: extraction efficiency varies 3-fold across studies, only 15–23% of commercial products are supported by clinical trials, and techno-economic analyses are largely absent. Standardized processing protocols, large-scale clinical validation, and harmonized quality standards are essential to establish mushrooms as viable, commercially scalable protein alternatives. Full article

Global population growth is expected to increase poultry meat demand, intensifying the need for sustainable protein sources. Soybean meal, the primary protein feed for poultry, has negative associations with deforestation and long transport distances. Duckweed has emerged as a possible, more sustainable alternative due to its high growth rate and protein yield. The nutrient digestibility and performance effects of the duckweed species Lemna minor (L. minor) in broiler diets were investigated in two experiments. Experiment 1 determined the ileal digestibility of crude protein, amino acids, phosphorus, and metabolizable energy in L. minor. The digestibility of most amino acids in L. minor ranged from 70% to 96%, with lysine and methionine at 87% and 86%, respectively. At 48%, the digestibility of cysteine was markedly lower than that of the other amino acids. However, the digestibility of P exceeded 90%. The energy values of dry matter were 7.05 MJ AME and 6.13 MJ. Experiment 2 tested the inclusion of L. minor (up to 10%) in isoenergetic and isonitrogenous diets. No significant effects on nutrient digestibility, weight gain, feed intake, or feed conversion ratio were observed. Both experiments demonstrate that L. minor cultivated under controlled conditions is a highly digestible, reliable feed source. Its inclusion in broiler diets is feasible, as it does not impair performance, yet provides amino acid balance whilst ensuring biomass quality. These findings support L. minor as a novel protein alternative and warrant further research on higher inclusion rates. Full article

While the sturgeon farming industry is renowned for its valuable caviar, sturgeon muscle tissue remains an underutilized byproduct. The present investigation evaluated the physiological profiles and meat quality attributes of hybrid sturgeon (Acipenser baerii ♀ × Acipenser schrenckii ♂) cultivated in freshwater (FW) and seawater (SW) in terms of conventional nutritional components, color, amino acid, texture, fatty acid, as well as volatile flavor substances. Results revealed that the SW group demonstrated significantly higher muscle whiteness and hardness. The SW group showed significantly higher contents of crude protein, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), n-3 polyunsaturated fatty acids (p < 0.01). Although there was no significant difference in the total hydrolyzed amino acids between the SW and FW groups (p > 0.05), the SW group exhibited significantly higher levels of umami free amino acids, such as glutamic acid and aspartic acid (p < 0.01). Flavor profiling indicated that the SW group exhibited lower levels of several off-flavor compounds, including 1-octen-3-ol, (E,E)-2,4-decadienal, and 3,5-octadien-2-one. Notably, the contents of geosmin (GSM) and 2-methylisoborneol (2-MIB), responsible for earthy off-flavors, were significantly lower in the SW group (p < 0.05). Overall, seawater-cultured hybrid sturgeons offer superior nutritional value and sensory characteristics compared to their freshwater counterparts. These findings provide important scientific insights for enhancing the value-added processing of sturgeon products and the sustainable development of the aquaculture industry. Full article

Cultivated meat is a novel food and therefore must undergo safety assessments and regulatory review to identify risks and establish appropriate mitigations prior to commercialisation. The culture media used within the cell cultivation process may contain components that lack a long history of use in food, necessitating safety evaluation. However, there is no clearly defined framework outlining the evaluations needed to generate robust and reliable data. The aim of this work was two-fold: first, to convene a multi-stakeholder workshop to identify knowledge gaps related to culture medium safety assessment, and second, to provide a case study addressing one knowledge gap through the evaluation of ELISAs for quantifying growth factors in culture media and cultivated meat products. The workshop findings highlighted critical needs for standardised residue measurement methods, Certificates of Analysis, characterisation of metabolites and breakdown products, as well as open databases. Our case study evaluates the use of ELISAs to quantify six commonly used growth factors for cultivated meat production, comparing their presence in cultivated meat and conventional meat. Growth factor levels varied depending on the medium formulation but were generally reduced to conventional levels or were non-detectable after simulated cooking. Several methodological challenges were identified around the use of ELISAs, such as cross-reactivity between species, limited antibody availability for non-traditional species, and a lack of reference data and standards to support validation of ELISAs and establishment of suitable limits of detection. This work therefore provides actionable guidance for future research in this field for standardisation and emphasises the need for a clearly defined framework and standardised analytical methods to ensure consistent and transparent evaluation of cultivated meat. Full article

Cultivated meat emerges as a promising alternative to conventional meat, the production of which causes significant environmental pressure, including greenhouse gas emissions, water demand, and pasture expansion, alongside ethical concerns related to animal slaughter. Life Cycle Assessments (LCAs) often highlight reductions in these impacts for cultivated meat, but they typically adopt a technocentric perspective, omitting flows of renewable natural resources and human labor. In this context, emergy (with an “m”) environmental accounting offers a valuable methodological complement to LCA, incorporating biophysical and systemic perspectives for a more holistic analysis. The objective of this study is to apply emergy accounting to a cultivated meat production system. The results indicate that cultivated meat exhibits a Unit Emergy Value (UEV) of 0.43 × 10¹³ sej/kg-meat, which is up to 13 times lower than that of conventional meat, thereby indicating a higher emergy efficiency. However, it still depends heavily on economic resources (71.1% of the total emergy). As a result, it presents low emergy yield (EYR of 1.41), high environmental load (ELR of 6.97), low renewability (12.5%), and an emergy sustainability index (ESI) of 0.20 (ESI < 1 denotes unsustainability), thus indicating that the system is unsustainable at its current technological stage. Compared to conventional livestock systems, particularly extensive systems with greater integration of natural resources, cultivated meat presents one of the poorest emergy performances due to its highly artificial energy and material basis, which is dependent on non-renewable resource inputs. These findings contrast with the optimistic conclusions from LCA studies, emphasizing the inferiority of cultivated meat in emergy terms and the need for complementary approaches to generate broader diagnostics. The analysis also identifies optimization opportunities, such as resource input substitution and the integration of renewables, aiming for greater sustainability in protein production. Full article

Fish offer an excellent source of high-quality protein with balanced nutrients and low fat content. However, the increasing global demand for food and the impacts of climate change have led to a significant decline in wild fish stocks. Cultivated fish meat has therefore emerged as a promising sustainable food alternative. In this review, we summarize the structural and physiological characteristics of fish muscle and highlight the methods used to establish primary muscle cell cultures, including explant outgrowth and enzymatic dissociation, alongside the optimization of environmental conditions and growth media composition. Particular attention is given to the isolation, development, and characterization of Cyprinidae muscle-derived cell lines via morphological assessments, gene expression profiling, and karyotyping. In addition, we discuss recent advances in scaffold-based and three-dimensional culture systems as well as the application of bioreactors for large-scale production. Current challenges include the limited availability of standardized muscle cell lines, dependence on serum-containing media, and the high cost of growth factors. Future progress will depend on innovations in serum-free formulations, cost-effective media, and reproducible culture protocols. Ultimately, fish muscle cell culture supports not only the development of alternative protein sources but also aquatic health research, disease modeling, and sustainable bioproduction. Full article

While animal-derived ingredients continue to dominate pet food, mounting animal welfare and environmental pressures are starting to reshape the market—opening the door to plant-based and cultivated meat alternatives for dogs and cats. This study assessed the effective altruism case for more sustainable pet food options, using the scale, neglectedness, and tractability framework, and found strong alignment across all three dimensions. By 2018, at least 9% of farmed land animals were fed to companion dogs and cats globally, with more consumed by average dogs (13) than by average people (9) annually. A global transition to nutritionally sound vegan pet diets could spare seven billion farmed land animals and many billions of marine animals from slaughter and could feed 519 million additional people using food energy savings. Such a transition for dogs alone could eliminate 1.5 times the quantity of greenhouse gases produced annually by the UK and free up land larger than Mexico. Yet, sustainable pet food is a highly neglected issue in terms of funding, time, and talent. The issue appears tractable; 13–18% of dog and cat guardians would consider vegan pet diets if their concerns about them were addressed. Assuming only one dog or cat per guardian, at least 70 million dogs and 86 million cats worldwide could potentially be transitioned to vegan diets, with the true figures probably several times higher. Sustainable pet diets, therefore, represent a highly impactful yet overlooked opportunity to reduce farmed animal consumption, mitigate associated environmental impacts, and improve food security. Full article

This study examined the effects of zinc–iron (Zn–Fe) biofortified alfalfa on mineral deposition, growth performance, feed efficiency, and selected meat-quality traits in guinea pigs (Cavia porcellus). Four alfalfa cultivars (Cuf101, Moapa69, California55, and Yaragua) were cultivated under two fertilization levels (0–0 and 2–2 kg ha⁻¹ Zn–Fe). Biofortification increased forage Zn concentrations from 26.8 to 36.4 mg kg⁻¹ to as high as 325.8 mg kg⁻¹, and Fe concentrations from 139.7 to 425.0 mg kg⁻¹ to 450.1 mg kg⁻¹. A total of 48 weaned guinea pigs (initial body weight 0.30 ± 0.01 kg) were allocated to a randomized multi-factorial feeding trial. Growth performance, feed intake, feed conversion ratio (FCR), and tissue mineral concentrations were evaluated over a 35–50 day period and analyzed using a multi-factorial ANOVA within a General Linear Model framework. Dietary biofortification resulted in a significant improvement in feed efficiency, with FCR decreasing from 6.3 in the control diet to 5.8 in the enriched diet, and the lowest FCR was observed in animals fed the California55 cultivar (5.1). No statistically significant sex effect was detected for live weight gain, although males showed higher total weight gain (248.7 g) than females (187.8 g). Tissue Zn (≈20.7 mg kg⁻¹) and Fe (≈10.2 mg kg⁻¹) concentrations in meat were only marginally affected by diet, suggesting strong physiological regulation of mineral deposition. Multivariate analyses indicated that the enriched diet produced more homogeneous meat-quality profiles and reduced inter-animal variability. Overall, Zn–Fe biofortified alfalfa improved feed efficiency without compromising growth performance or meat quality, indicating potential relevance for smallholder guinea pig production systems. However, given the limited sample size per factorial cell, the findings should be interpreted with caution and considered exploratory, warranting confirmation in larger, adequately powered studies. Full article

Recent studies on novel protein sources unveiled lupins as a promising substitute for meat consumption. However, lupin cultivation and processing include significant safety concerns, such as quinolizidine alkaloids (QAs) and the possible growth of toxigenic fungi as Diaporthe toxica, which produces the mycotoxin phomopsin-A (PHO-A). Therefore, this study aims to assess the influence of gaseous and aqueous ozone on lupin beans as environmentally sustainable methods for detoxifying QAs and PHO-A mycotoxins, thereby addressing both these safety challenges. Three distinct aqueous and gaseous ozone treatments (4, 6, and 8 h, at 7.00 ppm O₃ concentration) were applied on lupin seeds inoculated with D. toxica DSM 1894. A good effectiveness of aqueous O₃ in the reduction in PHO-A (about 20%) was demonstrated, independently of the treatment duration, along with the reduction in some QAs typically encountered in lupin. Additionally, a significant reduction in D. toxica count was observed after 4 h treatment with aqueous O₃. In contrast, results for gaseous O₃ treatments did not show any significant effectiveness on either PHO-A or QAs. Conversely, none of the treatments applied significantly affected lupin color. In conclusion, aqueous ozone treatment demonstrated significant potential for the reduction in PHO-A and QAs, and the insights acquired from this work may aid in mitigating the dangers associated with lupin intake. Nevertheless, additional research is required to cover current knowledge gaps. Specifically, toxicological assays on PHO-A degradation by-products or O₃ combination with other hurdles is required to enhance treatments and preserve lupins’ nutrients. Full article

The global population is rising sharply and is expected to be 10 billion by 2050. Nutrition security, especially protein, is a major concern, as it is one of the essential ingredients for body growth. However, consumption of meat is unsustainable, as the use of natural resources and greenhouse gas (GHG) emissions are relatively high compared to plant-based protein sources. Aquatic plants like duckweed, Azolla, and water spinach, as well as macroalgae and microalgae, contain good amounts of protein, ranging from 25% to 60% dry weight (DW) and comprising major essential amino acids (EAAs). These plants are rich in vitamins and minerals and possess antimicrobial, anti-inflammatory, antidiabetic, and anti-fatigue properties. In addition, green food processing (GFP) technologies minimize the antinutritional factors, which in turn increase the bioaccessibility and biodigestibility of aquatic plants. Fermentation is one of the oldest known GFP methods. Recent advances include high-pressure processing, pulsed electric field, ultrasound-assisted, and microwave-assisted extraction, which are among the most promising techniques. Hence, government initiatives, as well as research and private sector collaboration for cultivation, processing, and advocating for such nutrient-dense food, are necessary. This will ensure sustainable production and consumption. Full article

One of the critical requirements for the production of artificial meat is to mimic the flavor of the original meat. Therefore, incorporation of heme has been proposed, but it is toxic when added at high concentrations in cell culture systems. Additionally, obtaining heme can be costly depending on the source. In this study, we aimed to support the growth of normal bovine muscle cells (BRMC-F2401, BRMCs) by introducing a bacterial extract obtained from a safe, high-heme-containing Corynebacterium species. The BRMCs exhibited heme toxicity when the bacterial heme level was >20 μM; however, they were adapted to stably proliferate with a 3 on–3 off culture scheme. RNA sequencing of the heme-adapted BRMCs showed gene expression changes, including upregulation of detoxification genes, CYP1A1, CYP26B1, and SERPINB2. The knockdown of these three genes increased heme sensitivity and reversed heme tolerance of the heme-adapted BRMCs. Additionally, ROS levels increased upon heme treatment, suggesting that ROS is an important factor in heme adaptation processes. Collectively, our study presents an affordable strategy to incorporate heme in cultured meat production and the mechanism underlying this process. Full article