food product development proposal

DEFINITION –CULTURE MEAT 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]. www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires© 2023 |

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 . www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires© 2023 |

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]. www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires© 2023 |

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 pizza[3]. www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires© 2023 |

3D food printing has many benefits. • Individualized nutrition Individualized food preparation, streamlining • the supply chain •Expanding accessible Low-volume food fabrication of unique goods in the food industry aids in creating the 3D shape. the range of food materials It provides customers with aesthetically pleasing • and, most importantly, delicious food. www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires© 2023 |

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 1. Inkjet printing, 2. Extrusion printing, and 3. Light-assisted printing. www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires© 2023 |

GOAL AND MERITS Merits of using cultured meat •Production time Cultured several weeks when compared to conventional meat. meat production takes only The goal of 3D printing meat is to solve major problems: •Risk of foodborne disease 1. Reducing greenhouse gas emissions, Providing consumers with a safe source of protein, Encouraging a sustainable approach to satisfy meat demand There is a low risk of potential contamination as no handling of livestock is required. 2. •Land use and resource consumption Since only a produce cultured meat, cultured meat reduces land use. 3. bioreactor is required to • Controlling meat composition The composition and manipulated [4]. of meat can be altered www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires© 2023 |

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. 1. There are regulatory challenges as well. www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires© 2023 |

food product development proposal