World Population Day - Need for Alternative Protein Sources
The world population, projected to reach nearly 10 billion by 2050, presents a significant challenge in ensuring both the quality and quantity of the necessary food supply. Despite numerous initiatives, the current food production is still not fully sustainable to cater to the global food demand. Among the available food groups, protein helps repair and build body tissues, drives metabolic reactions, maintains pH and fluid balance, and keeps the immune system strong. It also transports and stores nutrients and can act as an energy source. According to FAD/WHO, the human requirement for protein is currently estimated to be 55 g per day for adult men and 45 g for women.?[1]?These amounts refer to good quality and highly digestible protein. Meat, an excellent source of high-quality, easily digestible protein, provides a significant amount of the essential amino acid lysine, typically deficient in most cereals.
The world’s livestock sector is growing at an unprecedented rate and the driving force behind this enormous surge is a combination of population growth, rising incomes and urbanization. Annual meat production is projected to increase from 218 million tonnes in 1997-1999 to 376 million tonnes by 2030.?Land and water requirements for meat production are likely to become a major concern, as the increasing demand for animal products results in more intensive livestock production systems.
This surge in demand also raises concerns related to animal welfare, greenhouse gas emissions, antibiotic resistance and the transmission of zoonotic diseases. Consequently, there is a pressing need for novel, scalable, and cruelty-free approaches to meat production. A significant paradigm shift is occurring towards alternative food sources that provide a sustainable and unlimited supply of animal-based protein. Cultivated meat, combining tissue engineering and cell culture emerges as a promising solution to meet these demands, offers a sustainable option to ensure food security and presents a spectrum of advantages. The production process is characterised by its stringent hygiene standards. Cultivated meat production allows meticulous control over the composition and structure of meat, thereby significantly reducing waste. With minimal land requirements, a slaughter-free and expedited production process further underscores its efficiency, while also drastically curbing land and water usage.
However, consumer choice plays a critical role in the widespread acceptance of cellular agriculture. Culinary preferences and choices rooted in different cultures have created challenges in the acceptance of innovative approaches to meat alternatives. Countering food neophobia is challenging and factors such as taste, colour, texture, and nutritional value are pivotal in influencing consumer preferences and the overall success of this innovative approach to commercial production. Ongoing research and advancements in cellular agriculture aim to produce cost-effective meat substitutes that replicate the organoleptic sensory attributes of real meat.
The bioprocess of cultivated meat involves obtaining starter cells from animal tissue, scaling up biomass in bioreactors in Xeno-free and chemically well-defined under controlled conditions, and differentiating cells into muscle and fat cells. The cells obtained from the bioprocess are then 3D printed based on digital models using bio-ink formulations, allowing for the creation of lean cuts (low-fat content) or whole cuts (with increased marbling). 3D bioprinting has transformed post-processing parameters like moisture and fat retention, shrinkage, and texture, allowing for the production of high-quality cultured meat with a structure akin to real meat and supporting scalable manufacturing. Cultured meat produced via 3D bioprinting is gaining significant traction within the scientific community, attracting substantial investments, and is viewed as an emerging leader in Industry 4.0.
To facilitate the industrial production of cultivated meat, it is crucial to address challenges such as the design and implementation of appropriate bioreactors tailored to specific cell types. DDE offers customised scalable bioreactors that enable precise control of cell growth through automated monitoring of key operating conditions such as pH, pressure, temperature, oxygen supply, and flow rate. This guarantees the high precision, reproducibility, and repeatability required for large-scale operations. Advanced bioprocessing techniques ensure that the appearance and flavour of cultured meat are indistinguishable from those of conventional meat. DDE's aseptic scalable solutions give manufacturers the ability to offer consumers meat analogues that are disease-free and indistinguishable in taste, flavour & texture, all at affordable prices.
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On this World Population Day, DDE focuses on enabling pioneers of cultivated meat with custom bioprocess solutions to sustain the food supply for an ever-growing population and champion the adoption of cultivated meat as a sustainable alternative protein source.
Source:
Smart Protein Project IIT Madras Smart Protein Project The Future of Protein Production Protein Society Protenga Protein Evolution World Health Organization (WHO) Health Pulse Point Ali Khademhosseini World Food Programme World Food Forum World Food India World Investment Forum The Future of Protein Production The Future of Protein Summit Future Protein Solutions The Good Food Institute India Food & Beverages Reports- MarkNtel Fortune Business Insights? National Clean Energy Summit 7.0 United Nations Volunteers United Nations Sustainable Energy for All (SEforALL) Sustainable Innovators Group Sustainable Business Alliance of India Sustainable Impact Summit Smart Protein Project The Chennai Smart Protein Project Annual International Scientific and Practical Conference for Young Scientists Operon Strategist|Medical Device Project Consultant|CE MarkConsultant | USFDA | FDA Consultant
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