Critical review of cultivated meat from a Nordic perspective

Summary

Cultivated meat is a novel technology with the potential to partly substitute conventional meat in the future. Production of cultivated meat is based on biotechnology for tissue engineering, up-scaling of cell cultures and stem-cell differentiation, providing the basis for large-scale proliferation of the parent cell and subsequent differentiation into primitive skeletal muscle structures known from conventional meat. Development of cultivated meat is considered a socio-technological challenge including a variety of technical, sustainability, ethical, and consumer acceptance issues. As the Nordic countries share common history and roots of food culture, cultivated meat will be introduced into a socio-cultural context with established food traditions. This review summarizes the current know