This Foreword by Lars Tvede is an introduction to cultured meat as a flashback from the future. What has changed and how have we evolved to reach this point? Lars summarizes humanity’s progress and the need to move forward with technologies that impact our lives. This reflection opens up the possibilities that the future brings to food production and technology. After reading the foreword, you will be inspired and motivated to embrace the leap into the future that cultured meat represents to humanity.
In this chapter we cover the historical background of cultured meat through an analysis of the timeline from the conception up until current times. We also discuss the current status of traditional meat including its consumption and demand as well as a preview into the future of traditional meat.
In this chapter we discuss the current producers of cultured meat and the technologies behind it. We begin with an analysis of the demographics and the market segments that cultured meat has the potential of disrupting. We then discuss the current active companies in the cultured meat industry in every region and outline the progress that has been achieved by these key players. Finally, we discuss the proposed regulation of sale and production by each region, the promise of sustainability and the main challenges faced by regulatory bodies for this innovative alternative protein. In other words, this chapter contains the key information to determine the value and potential of this trend. You will also be aware of who is backing this trend and most importantly, where the money is.
In this chapter we present a customer profile for a cultured meat consumer based on demographics and market analysis. We also present some predictions of consumption habits of cultured meat for the consumer profile. The aspect of religion is covered in this aspect as there are spiritual regulations behind meat consumption in different regions which tie into the cultural differences between the global East and West.
This chapter offers an overview of the biotechnology involved in the production of cultured meat, from cells to scaffolds. It will look at some of the specific solutions developed by selected companies and how these could impact production and marketability. In conclusion, we discuss how technical challenges may be overcome and how such biotechnical advances might contribute to better acceptance of cultured meat by customers.
This chapter will present the potential benefits of cultured meat in terms of environmental impact and sustainability, animal rights, and consumer health. It will present the proposed benefits of cultured meat over traditional meat production. In conclusion, we will present the results of current research carried out to back up the claimed benefits.
This chapter will discuss the challenges that the fledgling cultured meat industry is currently facing, taking into account economic, technological, and social perspectives as well as questions regarding the technology’s impact on human health and the environment. In conclusion, we will look at the pushback from the traditional meat industry.
This chapter will explore the ways in which the traditional meat industry and other sectors could be affected by the mass commercialization of cultured meat, including potential risks as well as opportunities. It will also look at various responses to cultured meat from industry and regulators and how major players in the business have positioned themselves vis-à-vis the new technology.
In this chapter we wrap up the analysis by answering the main questions that have surfaced, we then summarize the findings into a concise conclusion that will be able to dissipate any doubts regarding the value of cultured meat. At this point in the report you will be able to determine the potential that cultured meat has as an innovation that bridges the gap between the present and the future. By this point, you will have an in-depth understanding on the topic, you will be able to determine the advantages and challenges through the knowledge of the process and the key players that constantly develop cultured meat from an innovation to a market disrupting technology. With our summary, you will be able to transmit the knowledge and insight required to make a decision regarding the investment, acquisition or implementation of cultured meat technology in your particular field of expertise.
Finally, we share some thoughts by Lars Tvede on the potential that cultured meat has and the innovations that mankind has developed in order to reach where we are today. The focus on this epilogue is the future and the promise that cultured meat can solve many issues that we currently face surrounding food security, the environment and animal welfare, as well as what we can do to bring the future closer to us
The first update of the Cultured Meat Dynamic Report corresponds to a comprehensive SWOT analysis. By determining the Strengths, Weaknesses, Opportunities and Threats behind this innovation, we will be able to gain some insight on its value as a business. Along with the SWOT analysis, we have also included a section regarding scenario planning, which includes a series of potential schemes that could play out once the widespread implementation of cultured meat comes to fruition.
The second part of the Cultured Meat Dynamic Report is regarding cultured milk. For over a century, milk has been championed as "nature's perfect food" because it has all of the essential nutrients required for a balanced diet. This food is so important that the first of June is observed as World Milk Day. Is it possible that a breakthrough in animal-free “future food” will come from milk and dairy products? The breakthrough may have happened already.
Complimenting the cultured meat and cultured milk report included in this update, the cultured milk and cultured meat company lists present the main players that are churning on the forefront of the cultured meat and dairy revolution. The cultured milk companies in this lists are not limited to bovine milk, there are also companies innovating with human milk as a way to provide quality nutrition for infants that could not otherwise access it. Along with milk there are other dairy products such as cheese that are also products of cellular agriculture and precision fermentation. It is interesting to note that cultured milk companies are in much more advanced stages of production than cultured meat, with some already even on the market.