1. | EXECUTIVE SUMMARY |
1.1. | The challenge of feeding a growing population |
1.2. | Meat is an inefficient source of nutrition |
1.3. | The environmental impact of animal agriculture |
1.4. | COVID-19: the latest zoonotic disease stemming from the meat industry |
1.5. | The world is unlikely to become vegetarian |
1.6. | A brief history of meat substitutes |
1.7. | Cultured meat |
1.8. | The potential of cultured meat |
1.9. | The state of cultured meat |
1.10. | How is cultured meat made? |
1.11. | The four main factors in cultured meat production |
1.12. | 1.) Starter cells |
1.13. | 2.) Growth medium |
1.14. | 3.) Bioreactors |
1.15. | Innovation in bioreactor technology |
1.16. | 4.) Scaffolds and structures |
1.17. | Challenges in scaffolding |
1.18. | Challenges of scale up |
1.19. | The cultured meat industry is growing rapidly |
1.20. | Companies in the cultured meat industry |
1.21. | The emergence of a cultured meat value chain |
1.22. | Geographical distribution of cultured meat companies* |
1.23. | Cultured meat producers by animal cells used |
1.24. | Cultured meat demonstration products |
1.25. | Evaluating a cultured meat company |
1.26. | Investments into the cultured meat industry by year |
1.27. | The 10 most well-funded cultured meat companies |
1.28. | Cultured meat market forecast by region, 2021-2031 |
1.29. | Cultured meat market forecast 2021-2031: regional share |
1.30. | The long-term view: cultured meat market forecast, 2021-2041 |
1.31. | Cultured meat forecast 2021-2041: structured vs. unstructured meat |
2. | INTRODUCTION |
2.1. | The meat industry: an overview |
2.1.1. | The meat industry - an overview |
2.1.2. | The American meat industry - an overview |
2.1.3. | Meat production across the world |
2.1.4. | Demand in the developed world has stagnated |
2.1.5. | Demand in the developing world is growing |
2.1.6. | Chicken is taking the lead |
2.1.7. | An overview of the seafood industry |
2.2. | Sustainability issues in the meat industry |
2.2.1. | The challenge of feeding a growing population |
2.2.2. | Meat is an inefficient source of nutrition |
2.2.3. | The environmental impact of animal agriculture |
2.2.4. | Beef has the highest environmental impact |
2.2.5. | Public health risks |
2.2.6. | COVID-19: the latest zoonotic disease stemming from the meat industry |
2.2.7. | The problem with seafood |
2.3. | Alternative proteins |
2.3.1. | The world is unlikely to become vegetarian |
2.3.2. | A brief history of meat substitutes |
2.3.3. | Plant-based meat |
2.3.4. | Impossible Foods |
2.3.5. | Plant-based meat sales are growing |
2.3.6. | Challenges of plant-based meat |
2.3.7. | Structured and unstructured meat |
2.3.8. | Fermentation derived proteins |
2.4. | Cultured Meat |
2.4.1. | Cultured meat |
2.4.2. | The potential of cultured meat |
2.4.3. | The state of cultured meat |
2.4.4. | GOOD Meat by Eat JUST - the first commercial product |
2.4.5. | Interest in cultured meat is growing |
2.4.6. | "Cultured meat", "cultivated meat", or "clean meat"? |
2.4.7. | The environmental impact of cultured meat |
2.4.8. | The environmental impact of cultured meat |
2.4.9. | The first cultured meat products |
2.4.10. | When will cultured meat be widely available? |
2.4.11. | Challenges facing the cultured meat industry |
3. | WHAT IS MEAT? |
3.1. | Chapter overview |
3.2. | The structure of meat |
3.3. | Myocytes or myotubes |
3.4. | Myogenesis |
3.5. | Connective tissue - fibroblasts and chondrocytes |
3.6. | Adipocytes |
3.7. | The importance of fat in meat |
3.8. | The extracellular matrix (ECM) |
3.9. | Texture in meat |
3.10. | The taste of meat |
3.11. | The nutritional profile of meat |
3.12. | Nutrient profiles of animal and plant-based proteins |
4. | MAKING CULTURED MEAT: A TECHNOLOGY OVERVIEW |
4.1. | Starter cells |
4.1.1. | Starter cells |
4.1.2. | Creating meat from cultured cells |
4.1.3. | Choosing the right starter cells |
4.1.4. | Embryonic stem cells |
4.1.5. | Lab Farm Foods |
4.1.6. | Induced pluripotent stem cells (iPSCs) |
4.1.7. | Meatable |
4.1.8. | Higher Steaks |
4.1.9. | Future Meat Technologies |
4.1.10. | Mesenchymal stem cells (MSCs) |
4.1.11. | Cell Farm Food Tech |
4.1.12. | Myosatellite cells |
4.1.13. | Mosa Meat |
4.1.14. | Starter cell choice in making cultured meat |
4.1.15. | Myoblasts |
4.1.16. | Cultured fat |
4.1.17. | Mission Barns |
4.1.18. | Beyond fat and muscle |
4.1.19. | Avant Meats |
4.1.20. | GOURMEY |
4.1.21. | TurtleTree and Biomilq |
4.1.22. | Cell line banking |
4.1.23. | Cell line development - a key differentiator |
4.1.24. | Genetic engineering: a dirty word or a necessity? |
4.1.25. | Genetic engineering: potential areas of development |
4.1.26. | Genetic engineering case study: Memphis Meats |
4.1.27. | Memphis Meats |
4.1.28. | Developing cell lines for different species |
4.1.29. | Orbillion Bio |
4.1.30. | The unique benefits and challenges of cultured seafood |
4.1.31. | Wildtype |
4.1.32. | Finless Foods |
4.1.33. | Shiok Meats |
4.2. | Growth medium |
4.2.1. | Growth medium |
4.2.2. | What's in growth medium? |
4.2.3. | The problem with growth medium |
4.2.4. | Fetal bovine serum (FBS) |
4.2.5. | Many companies struggle to move beyond FBS |
4.2.6. | Why is developing serum free media difficult? |
4.2.7. | What's in serum? |
4.2.8. | Why is growth medium so expensive? |
4.2.9. | What's in basal medium? |
4.2.10. | How cheap could growth medium be in the future? |
4.2.11. | The seven scenarios for growth medium cost reduction |
4.2.12. | Costs under the seven scenarios |
4.2.13. | Are these scenarios realistic? |
4.2.14. | Decisions in media development |
4.2.15. | Growth medium optimisation |
4.2.16. | Merck KGaA |
4.2.17. | Innovation in growth media development |
4.2.18. | Integriculture |
4.2.19. | Integriculture and the CulNet system |
4.3. | Bioreactors |
4.3.1. | Bioreactors |
4.3.2. | A cell culture bioreactor must meet these demands |
4.3.3. | Comparison between bioreactors |
4.3.4. | Major types of dynamic bioreactor |
4.3.5. | Each bioreactor type has advantages and disadvantages |
4.3.6. | Packed/fixed bed bioreactors |
4.3.7. | Packed bed bioreactors - the Pall iCELLis bioreactor |
4.3.8. | Fluidised bed bioreactors |
4.3.9. | Hollow fibre bioreactors |
4.3.10. | Disposable bag bioreactors (DBBs) |
4.3.11. | A comparison of single use bioreactors |
4.3.12. | Cell seeding in bioreactors |
4.3.13. | Bioreactor design - lessons from other industries |
4.3.14. | Bioreactor optimisation |
4.3.15. | Innovation in bioreactor technology |
4.3.16. | CellulaREvolution |
4.4. | Scaffolds |
4.4.1. | Scaffolds and structures |
4.4.2. | Considerations in scaffolds |
4.4.3. | The importance of the physical environment |
4.4.4. | Anchorage-dependent cells |
4.4.5. | Microcarriers |
4.4.6. | Process considerations for microcarriers |
4.4.7. | More complex scaffolding |
4.4.8. | Common polymer options for scaffold materials |
4.4.9. | Biomaterial considerations in scaffold design |
4.4.10. | Challenges in scaffolding |
4.4.11. | Matrix Meats |
4.4.12. | Atlast Food Co. (Excell) |
4.4.13. | 3D bioprinting |
4.4.14. | The 3D bioprinting process |
4.4.15. | The four major 3D bioprinting technologies |
4.4.16. | Key specifications in 3D bioprinting |
4.4.17. | 3D bioprinting technology comparison |
4.4.18. | IDTechEx work on 3D bioprinting |
4.4.19. | 3D bioprinting of cultured meat |
4.4.20. | MeaTech |
4.4.21. | Aleph Farms |
4.4.22. | Cultured meat in space |
4.5. | Commercial scale-up in cultured meat production |
4.5.1. | Challenges of scale up |
4.5.2. | Challenges of scale up: the lack of hardware |
4.5.3. | Challenges of scale up: antibiotics |
4.5.4. | Design considerations in a scaled up plant |
4.5.5. | Bioreactor design considerations with scale |
4.5.6. | To scale-up or to scale-out? |
4.5.7. | Cost considerations of scale up - growth media |
4.5.8. | The seven scenarios for growth medium cost reduction |
4.5.9. | Cost considerations of scale up - growth media |
4.5.10. | Growth medium cost scenarios with different bioreactors |
4.5.11. | A scaled up cultured meat facility - BlueNalu |
4.5.12. | BlueNalu's scaled up facility design |
4.5.13. | BlueNalu |
4.5.14. | Safety concerns in cultured meat |
4.5.15. | Is cost-effective production possible? |
4.5.16. | Improving the process economics of cultured meat production |
4.5.17. | Could genetic engineering help? |
5. | THE CULTURED MEAT INDUSTRY |
5.1. | Industry overview |
5.1.1. | The cultured meat industry is growing rapidly |
5.1.2. | Companies in the cultured meat industry |
5.1.3. | The emergence of a cultured meat value chain |
5.1.4. | The challenges of supplying the cultured meat industry |
5.1.5. | Major food companies are acting |
5.1.6. | Geographical distribution of cultured meat companies* |
5.1.7. | Geographical distribution of cultured meat producers |
5.1.8. | Cultured meat producers by animal cells used |
5.1.9. | Cultured meat demonstration products |
5.1.10. | Cultured fat: an early market opportunity? |
5.1.11. | Cubiq Foods |
5.1.12. | Blended hybrids: the first cultured meat products |
5.1.13. | Evaluating a cultured meat company |
5.1.14. | Investments into the cultured meat industry by year |
5.1.15. | Investments into the cultured meat industry by company |
5.1.16. | Investments into the cultured meat industry by company, 2018-2021 |
5.1.17. | Investments into the cultured meat industry by region |
5.1.18. | The 10 most well-funded cultured meat companies |
5.1.19. | GOOD Meat by Eat JUST - a viable commercial product? |
5.1.20. | Eat JUST: a turbulent history |
5.1.21. | The Chicken by SuperMeat - the first restaurant serving cultured meat |
5.1.22. | The need for collaboration in the industry |
5.2. | Consumer attitudes to cultured meat |
5.2.1. | Will people eat a cultured burger? |
5.2.2. | Factors impacting consumer acceptance |
5.2.3. | Consumer concerns around cultured meat |
5.2.4. | Consumer acceptance - geographical considerations |
5.2.5. | Cultured meat and religious restrictions |
5.2.6. | Could cultured meat find a home in Africa? |
5.3. | Regulatory landscape |
5.3.1. | Cultured meat regulations: European Union |
5.3.2. | EU Novel Food Regulations: process overview |
5.3.3. | EU regulations: labelling requirements |
5.3.4. | EU labelling regulations and cultured meat |
5.3.5. | EU regulations: GMOs and GMP guidelines |
5.3.6. | Are there signs of EU support for cultured meat? |
5.3.7. | BioTech Foods |
5.3.8. | Cultured meat regulations: USA |
5.3.9. | FDA and USDA joint agreement on cultured meat |
5.3.10. | Cultured fish - an easier path to US approval? |
5.3.11. | Labelling regulations in the USA |
5.3.12. | US standards of identity |
5.3.13. | The importance of labelling |
5.3.14. | The Alliance for Meat, Poultry and Seafood Innovation |
5.3.15. | Cultured meat: similarities and differences between EU and US regulations |
5.3.16. | Singapore: the first home of cultured meat |
5.3.17. | Cultured meat regulations: Singapore |
5.3.18. | Cultured meat regulations: Hong Kong |
5.3.19. | Cultured meat regulations: China |
5.3.20. | Cultured meat regulations: Israel |
6. | CULTURED MEAT MARKET FORECASTS |
6.1. | Cultured meat market forecast by region, 2021-2031 |
6.2. | Cultured meat market forecast 2021-2031: regional share |
6.3. | Cultured meat market forecast: key factors |
6.4. | Conventional meat production forecast by region |
6.5. | Global conventional meat production forecast by animal |
6.6. | Global conventional meat market forecast by region |
6.7. | Global conventional meat market forecast by animal |
6.8. | The long-term view: cultured meat market forecast, 2021-2041 |
6.9. | Cultured meat forecast 2021-2041: structured vs. unstructured meat |
7. | APPENDIX: DATA TABLES AND LIST OF ABBREVIATIONS |
7.1. | Cultured meat market forecast by region, 2021-2031 |
7.2. | The long-term view: cultured meat market forecast, 2021-2041 |
7.3. | Cultured meat forecast 2021-2041: structured vs. unstructured meat |
7.4. | Conventional meat production forecast by region |
7.5. | Global conventional meat production forecast by animal |
8. | COMPANY PROFILES |