Cell‐cultivated food production and processing: A review
Tyler J. Barzee, Hamed M. El‐Mashad, Lin Cao, Allan Chio, Zhongli Pan, Ruihong Zhang
Food Bioengineering
Abstract
Abstract Cells cultivated in bioreactors offer many possibilities for the production of novel and nutritious food products. Scientific and technological advances in cellular agriculture and processing technologies have allowed for the development of new techniques to utilize in vitro animal cells, plant cells, and microorganisms to mimic the organoleptic and nutritional properties of traditional foods as well as to potentially develop entirely new product classes. This review compiles and discusses the state‐of‐the‐art cellular production and processing systems including 3D printing of customizable cell‐cultivated food products. In addition to the technological state‐of‐the art, this article reviews the nutritional characteristics of cell‐cultivated foods, introduces examples of new food p