Type: Book

Advances in cultured meat technology


Dr Mark Post is Professor of Sustainable Industrial Tissue Engineering in the Faculty of Health, Medicine and Life Sciences at Maastricht University, The Netherlands. He is also widely regarded as a pioneer in cultured meat technology, producing the world’s first cultured meat hamburger in 2013. He co-founded the company MosaMeat to develop cultured meat products on a commercial scale. Dr Che Connon is Professor of Tissue Engineering and FMS Director of Business Development at Newcastle University, UK. Professor Connon is widely recognised for his pioneering research in tissue engineering in such areas as the use of peptide/polymer gels in regenerative medicine and ‘super tissue engineering’ to develop biomaterials with a range of functions, including use in developing lab-grown meat. To this end he has spun out two companies (3D Bio-Tissues Ltd and CellRev Ltd) that look to solve critical issues in the production and texture of scaffold-free cultivated meat. Dr Chris Bryant is an Honorary Research Associate at the University of Bath, UK and Director of Bryant Research, which works with alternative protein companies and others to advance the protein transition. With a background in psychology, he is particularly known for his research on understanding consumer attitudes to and acceptance of cultured meat products as well as broader attitudes to animal farming, welfare, vegetarianism and veganism.



Publication date:

03 October 2023

Length of book:

400 pages

ISBN-13: 9781801463768

Hardback - £140.00
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With the global population estimated to reach 9 billion by 2050, agricultural production must align with this growth to alleviate any further burden on our current food systems. More sustainable and alternative modes of production are required to ensure that this overburden doesn’t occur and that the food security of millions isn’t compromised in the process.

Advances in cultured meat technology reviews the growing interest and emergence in the field of cellular agriculture as one possible solution to achieving this. The book reviews the major technologies used in cultured meat product development, including cell line sourcing, cell growth media, bioreactors for cell multiplication and tissue engineering using scaffolds. The need to establish regulatory frameworks to permit the creation and trade of this new type of product is also highlighted, as is the key issue of consumer acceptance of this new technology.

In its comprehensive exploration of the recent advances in cultured meat, the book showcases the potential of cultured meat production in alleviating the burden on our food systems, as well as some of the welfare and sustainability issues that arise during traditional livestock production.

Key features

  • Considers the potential benefits and challenges of cultured meat production, including the need to scale the current technology up at an affordable cost to produce nutritious and affordable products 
  • Addresses the key quality and sustainability issues of cultured meat production, highlighting consumer attitudes and how further education is required to increase consumer acceptance of cultured meat products 
  • Reviews the major technologies used in cultured meat product development, such as cell line sourcing, cell growth media and tissue engineering using scaffolds

What others are saying...

"Just over 10 years ago, Professor Mark Post showed the world that we can produce meat in a new and better way and he’s been working on this project ever since, with a deeply admirable focus on bringing the entire global scientific community along for the ride. If he knows something, he shares it with the world. For the editors, this book is a labor of love – they want everyone to know what they know, so that we can build a more sustainable and just food system from the same foundational knowledge. They’ve curated a truly superb overview of the recent research on cultivated meat technology and all of us working towards developing a better food system owe them our thanks.” (Bruce Friedrich, Founder & President – The Good Food Institute, USA)

“The cultivated meat industry has reached a critical stage in its development. What was previously delivered as early promises, now needs to be converted into real-life deliverables that enhance sustainable food production as the world’s population approaches 10 billion. Advances in cultured meat technology provides a timely overview of the critical components in the commercialisation pathway for cultivated meat, including the use of state-of-the-art bioreactor technologies, the challenges and approaches to industrial scale up, the regulatory landscape, as well as the technoeconomic challenges that can arise when creating large amounts of meat products at an acceptable cost. This book provides insights on the wider considerations around novel food regulation and consumer adoption and will be a valuable go-to resource for anyone interested in exploring the current technical status of the cultivated meat landscape.” (Professor Ivan Wall, University of Birmingham and co-founder and CEO of Quest Meat Limited)

"For humanity to enjoy secure and sustainable food systems, the supply of animal proteins and fats cannot rely exclusively on conventional methods of production. It is incumbent on us to embrace complementary practices capable of resolving the tension between scale and sustainability. Cultivated meat can diversify humanity’s food supply with short and predictable value chains, significantly reducing susceptibility to shocks and enabling a steadier supply of delicious animal protein and fat to consumers. By showcasing the need for and potential of cultivated meat production, as well as cellular agriculture that enables this production, Advances in cultured meat technology by Professor Post, Professor Connon and Dr Bryant will be of use to professionals throughout supply chains, as well as the general public more broadly.” (Dr Neta Lavon, Co-Founder and CTO of Aleph Farms, Israel)

Table of contents

Part 1 General
1.Cultured meat technology: an overview: Apeksha Bharatgiri Goswami, James Charlesworth, Joanna M. Biazik, Mark S. Rybchyn and Johannes le Coutre, University of New South Wales, Australia;
2.Understanding the cultural context for cultured meat: Neil Stephens, University of Birmingham, UK;
3.Creating a regulatory framework for cultured meat products: Singapore: Joanne Chan, Singapore Food Agency, Singapore;
4.Creating an infrastructure for cultured meat: Irfan Tahir, The University of Vermont, USA; Miranda Stahn, Independent Consultant, Canada; N. Stephanie Kawecki, University of California Los Angeles, USA; Vicky Andriessen, Mosa Meat, The Netherlands; Bianca Datta, Massachusetts Institute of Technology, USA; Dwayne Holmes, Stichting New Harvest, The Netherlands; Lejjy Gafour, CULT Food Science Corp, Canada; and Isha Datar, New Harvest Inc., Canada;

Part 2 Technologies
5.Cell line sourcing and characterisation for cultured meat product development: Gareth Sullivan, University of Oslo, Norway;
6.Developments in cell growth media for cultured meat product development: Andrew Stout, Tufts University, USA;
7.Bioreactors for cell multiplication in cultured meat product development: Philipp Nold, Eppendorf Bioprocess Center, Germany;
8.Tissue engineering using scaffolds in cultured meat product development: Shulamit Levenberg, Technion, Israel;
9.Scaling cell production sustainably in cultured meat product development: Petra Hanga, University College London, UK;

Part 3 Quality and sustainability issues
10.Developing cultured meat as a food product: Jette Young, Aarhus University, Denmark;
11.Assessing the environmental impact of commercial cultivated meat production: Hanna Tuomisto, University of Helsinki, Finland;
12.Consumer attitudes to cultured meat products: improving understanding and acceptance: Christina Hartmann, ETH Zurich, Switzerland;
13.Techno-economic analysis of cultured meat production: John P. Ellersick, Next Rung Technology, USA;