new food product development

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3D PRINTING OF CULTURE MEAT
New Technologies Report - 02 Date 19th August,
2022
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DEFINITION CULTURE MEAT
Cultured meat can be grown from animal cells
without animal slaughter (Post, 2012). 

• Cultured beef also eliminates the need for
  animal slaughter and has a far lower
  environmental impact in terms of greenhouse gas
  emissions, land usage, and water consumption. 1.

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CELLS FOR CULTURE

• The best suitable beginning material is
  self-renewing cells that grow the cells needed to
  make meat, such as fibroblasts, endothelial
  cells, myofibers, adipocytes, and chondrocytes .
• Adult stem cells like satellite stem cells and
  Adipose-derived stem cells (ADSCs) are numerous
  cell sources for cultured meat applications .

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Stem cells are isolated and cultured
Obtained cell are developed in a bioreactor
supplying with required nutrients for the growth
After 6 to 12 days a fully developed muscle cell
is developed
Healthy cows are selected
PROCESS

• Satellite cells isolated from the biopsy are
  purified using specific cell surface
  markers, which upon triggering, transform
  myoblasts into myocytes and then into myotubes
  and finally into myofiber 2.

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3D food printing

• Layer-by-layer extruding food components create
  food-related 3D printing into three-dimensional
  things. 
• The world of culinary art has printed various
  edible items, from cakes to pizza3.

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• 3D food printing has many benefits. 
•  Individualized nutrition 
•  Individualized food preparation, streamlining
  the supply chain 
• Expanding the range of food materials
  accessible Low-volume food fabrication of unique
  goods in the food industry aids in creating the
  3D shape. 
• It provides customers with aesthetically pleasing
  and,  most importantly, delicious food.

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3D PRINTING OF CULTURED MEAT

• A revolutionary method of positioning
  cellular and acellular elements called
  bioprinting accurately positions and
  distributes biomaterials with cells to create
  complex 3D-functioning living tissues. Three
  fundamental bioprinting techniques that are often
  employed include  
• Inkjet printing,
• Extrusion printing, and
• Light-assisted printing.

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GOAL AND MERITS

• Merits of using cultured meat
• Production time  
• Cultured meat production takes only several weeks
  when compared to conventional meat. 
• Risk of foodborne disease  
• There is a low risk of potential contamination as
  no handling of livestock is required. 
• Land use and resource consumption  
• Since only a bioreactor is required to
  produce cultured meat, cultured meat reduces land
  use.
•   Controlling meat composition  
• The composition of meat can be altered
  and manipulated  4.  

• The goal of 3D printing meat is to solve major
  problems
• Reducing greenhouse gas emissions,
• Providing consumers with a safe source of
  protein,
• Encouraging a sustainable approach to satisfy
  meat demand

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CURRENT CHALLENGES OF 3D PRINTING IN THE CULTURED
MEAT INDUSTRY

• Scaling up of cultured meat products to meet the
  needs of industrial production. 
• Stem cell separation from farmed animals is
  challenging due to the limited scientific
  exploration for cell maintenance, differentiation
  and expansion toward large-scale capacities. 
• Existing culture media and its components, such
  as growth and differentiation factors, are too
  expensive. Strategies are being proposed to bring
  down the cost. 
• There are regulatory challenges as well.

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RECENT NEWS
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