While traditional farming relies on whole organisms, cellular agriculture allows for the controlled and sustainable manufacture of agricultural products using only cells and tissues.
The researchers point out that this field is already producing a wide range of items in bioreactors, from food ingredients like egg and milk proteins, sweeteners, and flavors, to materials such as leather and fibers for the textile industry.
According to the study, plant cell and tissue cultures are also being used to create ingredients that boost the immune system and improve skin texture.
The authors highlight in vitro meat as a high-profile precommercial product that is currently receiving significant attention. They suggest that these technologies could help traditional agriculture meet the dietary needs of a growing global population while freeing up critical resources like arable land.
However, the review also notes that despite early successes, significant challenges remain in the production processes for both plant and animal cell and tissue cultures.
Learn more about this study here: https://doi.org/10.1146/annurev-food-063020-123940
Reference:
Eibl, R., Senn, Y., Gubser, G., Jossen, V., Van Den Bos, C., & Eibl, D. (2021). Cellular Agriculture: Opportunities and Challenges. Annual Review of Food Science and Technology, 12(1), 51–73.