(529f) Plant-Based and Cell-Based Meats Manufactured with Biotechnological Tools As Meat Food Alternatives: Recent Trends and Concerns

Around the world, there is an increasing campaign for the adoption of meat alternatives to traditional meats from the animal food supply chain. The arguments are pointed: animal foods contribute significantly to greenhouse gas emissions, such animals are not always subjected to optimal welfare conditions of housing and slaughter, and that animal farming is a remarkable consumer of natural resources (especially water) which makes it unsustainable. Accordingly, plant-based and cell-based meats have been thoroughly researched and developed to fit as suitable alternatives. For cell-based meats, cells are basically collected, cultivated and harvested while the plant based requires isolation from plant sources and processing for value addition. Several biotechnological techniques such as genetic engineering, proteomics, fermentation, culture media formulation and synthetic biology amongst others have been employed for development of novel and modified protein ingredients with enhanced sensorial attributes to serve as meat alternatives. Subsequently, these manufactured proteins are processed with 3D printing, extrusion or shear cell techniques for their palatability. On the other hand, there are concerns about labeling. Consumers are curious to understand basic definitions of terms such as meat, clean, cultured, synthetic, organic, and lab cultivated. In addition, due to the relatively newer consumer awareness of the meat alternative industry, questions are prevalent on regulatory administration of these products and if thorough clinical trials have been conducted to affirm their biocompatibilities. This presentation focuses on the biotechnological methodologies used and how their end-product acceptability is perceived by consumers. In addition, the lecture would create and exposition on researched outputs seeking to objectively determine if the striking goals for the establishment of meat alternatives are being achieved.