Cellular Agriculture

Technology, Society, Sustainability and Science

1st Edition - November 17, 2023
Editors: Evan D. G. Fraser, David L. Kaplan, Lenore Newman, Rickey Y. Yada
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 8 7 6 7 - 4
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 8 7 6 6 - 7

Cellular Agriculture: Technology, Society, Sustainability and Science provides a state-of-the-art review of cellular agriculture technologies. From cell selection to scaffoldi… Read more

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Cellular Agriculture: Technology, Society, Sustainability and Science provides a state-of-the-art review of cellular agriculture technologies. From cell selection to scaffolding and everything in-between, this book contains chapters authored by leading cellular agriculture researchers and product developers across the world.

Driven by consumer desire for sustainable food production, animal welfare improvements, and better human health, companies around the world are racing to engineer alternative protein products with the best flavour, appearance, and texture. A major challenge many of these early-stage companies struggle with is having the foundational science and technical knowledge to start their journey in this emerging industry. This text provides detailed information on the current state of the science and technology of cellular agriculture. It combines the social aspects that need to be considered to create a level playing field to give each emerging idea the best chance at realizing the ultimate vision of cellular agriculture: satisfying the demand for protein around the world in a way that is better for humans, animals, and the planet.

This is the first resource of its kind to take a practical approach to review the design, feasibility, and implementation of cellular agriculture techniques. With additional chapters on life cycle analyses and ideal transition scenarios, this book provides a resource for aspiring technology developers and academics alike, seeking evidence-based assessments of the industry and its disruptive potential.　

Cover image
Title page
Table of Contents
Copyright
List of contributors
Foreword
Acknowledgments
Section 1. Introduction
Chapter 1. The foundations of cellular agriculture: science, technology, sustainability and society
1. Introduction
2. The current state of the science and technology
3. The potential of cellular agriculture to be part of a green sustainability transformation
4. Social, ethical, and regulatory considerations
5. Conclusions: anticipating the future by reflecting on the past
Chapter 2. Cultivated meat: disruptive technology for sustainable meat production
1. Introduction
2. Cell sources for cultivated meat production
3. Differentiation of cells for cultivated meat production
4. From cells to tissues—the process of biomanufacturing cultivated meat cuts
5. Cultivated meat quality
6. Advantages of cultivated meat production over conventionally sourced meat
7. Overview of the cultivated meat industry
8. Aleph Farms case study
9. Summary
Chapter 3. Sustainable food systems, development paths, and scenarios for cellular agriculture
1. Introduction
2. Sustainable food systems
3. Cellular agriculture paths
4. Conclusion
Section 2. A new frontier for protein: Novel approaches and novel products
Chapter 4. Alternative proteins, extrusion, and bioprocessing
1. Introduction
2. Alternative protein sources
3. Mechanical operation for texturizing the nonanimal proteins through bioprocessing
4. Barriers influencing the adoption of alternative proteins by consumers
5. Conclusion
Chapter 5. What should the properties of cultivated meat be?
1. Introduction: The context of cultivated meat development
2. The production process of cultivated meat
3. The properties of cultivated meat
4. Conclusion
Chapter 6. Food safety of fermented proteins and cultivated meat and seafood
1. Introduction
2. Safety assessment of fermented proteins
3. Safety assessment for cultivated meat and seafood
4. General safety issues for fermented and cultivated food manufacturing
5. Conclusions
Section 3. Tissue engineering and cellular agriculture: State of the science and technology
Chapter 7. Introduction to Cultivated meat and tissue engineering
1. What is cultivated meat and why is it needed?
2. Getting technical: from cells to tissues
3. Bringing cultivated meat to market: advances and remaining challenges
4. Summary
Chapter 8. Cell source and Types for cultivated meat production
1. Introduction
2. Workflow for cultivated meat production
3. Cell sourcing strategies
4. Cell types required for cultivated meat production
5. Considerations to achieve efficient cultivated meat production
6. Summary
Chapter 9. The science of stem cells and stem cell engineering for cellular agriculture
1. Introduction
2. Adult stem cells
3. Genetically modified adult stem cells
4. Pluripotent stem cells
5. Further challenges
6. Summary
Chapter 10. Scaffolds for cultivated meat: technological considerations
1. Introduction
2. Scaffolding biomaterials for cultivated meat
3. Scaffolding technologies
4. Summary
Chapter 11. Bringing cellular agriculture to the table: The role of animal cell bioreactors
1. Introduction
2. Bioreactors and their design
3. Conclusions and future perspectives
Chapter 12. Cell nutrition and growth media
1. Introduction
2. Growth media compositions and cellular requirements
3. Medium component sourcing and medium categories
4. Toward animal-free, cost-effective media
5. Recycling medium components
6. Removing media components
7. Reducing the concentration of and replacement of medium components
8. Challenges and opportunities
9. Summary
Chapter 13. Bioprinting as a fabrication method for cultivated meat
1. Introduction
2. Overview of bioprinting
3. Bioprinters
4. Translation of benchtop practices
5. Current academic and industry applications
6. Final remarks
Chapter 14. Differentiation of pluripotent stem cells to skeletal muscle for cultivated meat applications
1. Introduction
2. Muscle development in vivo from epiblast to muscle: developmental stages, gene markers, and key signals
3. Recapitulating muscle development in vitro: directed differentiation inspired by embryonic development
4. Organoids as a novel approach for the generation of skeletal muscle in vitro
5. Direct reprogramming of PSCs by the overexpression of master myogenic transcription factors
6. Summary
Chapter 15. Scientific issues and challenges with production and refining edible oils and fats
1. Introduction to edible fats and oils
2. The major oils crops in the world: their potential and drawbacks
3. Alternative approaches to animal fats and tropical butters
4. Oils and fats refining
5. Summary
Chapter 16. Acellular products from cells
1. Introduction
2. Engineering microorganisms for precision fermentation
3. Examples of acellular products in the food industry
4. Conclusion: challenges and perspectives
Chapter 17. Manufacture of Hybrid alternative protein food products using a combination of plant-based ingredients, fermentation-derived ingredients, and animal cells
1. Introduction
2. Hybrid alternative protein products
3. Conclusions and outlook
Chapter 18. Cultivated poultry and seafood: Opportunities and future challenges
1. Introduction
2. Poultry cells—isolation and cultivation
3. Seafood cells—isolation and cultivation
4. Manufacturing of poultry and seafood products
5. Leading companies in poultry and seafood cultivation
6. Sensory perception and consumer acceptance
7. Safety requirements
8. Opportunities and challenges
Section 4. Fermentation-derived foods and cellular agriculture: State of the science and technology
Chapter 19. Introduction to fermentation technologies and techniques
1. Introduction
2. Recombinant protein expression hosts
3. State of the field
4. Genetic engineering considerations to increase yield
5. Conclusion and outlook
Chapter 20. The role of bacterial cellulose in cellular agriculture
1. Introduction
2. Bacterial cellulose: A brief introduction
3. Production methods of bacterial cellulose
4. Applications of bacterial cellulose in cellular agriculture
5. Conclusion
Chapter 21. Case study on whey protein from fermentation
1. Company outline, mission, and vision
2. Nonanimal whey protein (BLG)
3. Production
4. Life cycle assessment
5. Regulatory considerations
6. Nomenclature and labeling
7. Summary
Chapter 22. Commercial opportunities, future directions, and Novel approaches to fermentation
1. Introduction
2. Fermentation as a solution
3. Improving the nutritional value of CM
4. Harnessing the full potential of fermentation
5. Commercial opportunities and landscape
6. Greatest obstacles for commercialization—regulations and consumer acceptance
7. Conclusion
Section 5. Cellular agriculture and sustainability
Chapter 23. The potential for cellular agriculture to advance sustainable development goals
1. Introduction
2. Cellular agriculture and the sustainable development goals
3. Conclusion
Chapter 24. Environmental impacts of cellular agriculture
1. Environmental assessment methods
2. Life cycle assessments of cellular agriculture
3. Conclusions
Chapter 25. Cellular agriculture and the circular economy
1. Introduction
2. Overview of cellular agriculture's environmental, economic, social, and cultural implications
3. Circular economy opportunities for cellular agriculture
4. Conclusion
Chapter 26. Cellular agriculture and public health, nutrition, and food security
1. Introduction
2. Cellular agriculture and public health
3. Cellular agriculture and human nutrition
4. Cellular agriculture and food security
5. Policy and governance implications
6. Conclusion
Chapter 27. Potential benefits of cellular agriculture
1. Introduction
2. Potential benefits to Earth's nonhuman population
3. Potential impacts of cellular agriculture on human health
4. Potential benefits to the environment
5. Summary
Section 6. Social, legal, and ethical dimensions
Chapter 28. The ethics of cellular agriculture
1. Introduction
2. Basic ethical concepts: a brief overview
3. The history of animals for food and animal welfare
4. The socioenvironmental impact of conventional and cultivated meat production
5. Agricultural labor and livelihoods
6. The diffusion of cellular agriculture technology in non-Western contexts
7. Cellular agriculture, the moral imagination, and ethical communication
8. Conclusion
Chapter 29. Cellular agriculture and intellectual property law
1. Demystifying IP in cellular agriculture
2. Trade secrets and patents: From innovation flourishing to capital investment
3. Trademarks: Obtaining market access and consolidating market share
4. Trademarks for cellular agriculture products under the TRIPS agreement
5. Forward-looking: IP in cellular agriculture as vector for social progress
Chapter 30. Techno-economic assessments of cellular agriculture
1. Introduction
2. Existing ACBM TEAs capital expenditures
3. Existing ACBM TEAs operating expenditures
4. TEA results summary and conclusion
Chapter 31. Education and training
1. Introduction
2. Cellular agriculture: A diverse field in a broad context
3. Who are we training (or retraining) and why
4. Current resources and needs
5. Future needs
Chapter 32. The political economy of cellular agriculture
1. Introduction
2. Political economy of animal food production
3. Political economy of cellular agriculture
4. Political economy of opposition
5. Conclusion
Section 7. Conclusion
Chapter 33. Cellular agriculture and the future of food
Glossary
Index

Evan D. G. Fraser

Evan D. G. Fraser is Director of the Arrell Food Institute at the University of Guelph, co-chair on the Canadian Food Policy Advisory Council, a member of the European Commission’s High-Level Expert Group on food systems science, and one of Canada’s most cited social scientists working on food and sustainability. Between 2010 and 2020 he held a Canada Research Chair in Global Food Security and is the author of approximately 150 academic articles and chapters including co-editing three special features for scholarly journals. Beyond academic publications, Evan strives to communicate his research through accessible platforms including television, radio, social media, lesson plans and courses, educational games, op-eds, and popular science writing. He has co-authored 3 popular non-fiction books about food and food security, including Empires of Food: Feast, Famine and the Rise and Fall of Civilizations that was shortlisted for the James Beard Food Literature Award.

Affiliations and expertise

Director, Arrell Food Institute & Professor, Department of Geography, Environment and Geomatics, University of Guelph, Ontario, Canada

David L. Kaplan

David L. Kaplan is Professor and Chair, Department of Biomedical Engineering, at Tufts University, USA. His research focus is on biopolymer engineering to understand structure-function relationships, with emphasis on studies related to self-assembly, biomaterials engineering and functional tissue engineering/regenerative medicine. He has published over 600 peer reviewed papers and edited eight books.

Affiliations and expertise

Stern Family Professor in Engineering & Director, Tissue Engineering and Research Center, Tufts University, Massachusetts, USA

Lenore Newman

Lenore Newman is the Director of the Food and Agriculture Institute at the University of the Fraser Valley, and an Advisor for Cellular Agriculture Canada. She is an associate professor in the Faculty of Science at UFV where she holds a Canada Research Chair in Food Security and Environment. Lenore was a member of the Premier’s Food Security Task Force, sat on the BC Minister of Agriculture’s Advisory Committee on Revitalizing the Agricultural Land Reserve, and regularly speaks to government and community groups. She has published over fifty academic journal articles and book chapters, and her opinion pieces on the future of farmland use and other food-related issues have been published in the Globe and Mail, the Vancouver Sun, and the Georgia Straight. Her first book, Speaking in Cod Tongues, was published to wide acclaim in January 2017 and won a Saskatchewan Book Award. Her second book, Lost Feast, was published by ECW Press in 2019. It was awarded silver in the 2019 Forward INDIES and was the winner of a Canadian Science Writers Award. She holds a PhD in Environmental Studies from Toronto’s York University and lives in Vancouver, Canada.

Affiliations and expertise

Director, Food and Agricultural Institute and Associate Professor, School of Land Use and Environmental Change University of the Fraser Valley, British Columbia, Canada

Rickey Y. Yada

Professor Rickey Yada is Dean of The University of British Columbia, Canada, and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters.

Affiliations and expertise

Dean, Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada