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2. New Technologies Report - #02
Date: 19th August, 2022
3D PRINTING OF CULTURE
MEAT
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3. “Cultured meat can be grown from
animal cells without animal slaughter“
(Post, 2012).
• Cultured beef also eliminates the need for
animal slaughter and has a far lower
environmental impact in terms of greenhouse gas
emissions, land usage, and water consumption. [1].
DEFINITION – CULTURE MEAT
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4. CELLS FOR CULTURE
• The best suitable beginning material is self-renewing cells that grow the cells needed
to make meat, such as fibroblasts, endothelial cells, myofibers, adipocytes, and
chondrocytes .
• Adult stem cells like satellite stem cells and Adipose-derived stem cells (ADSCs)
are numerous cell sources for cultured meat applications .
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5. PROCESS
• Satellite cells isolated from the biopsy are purified using specific cell surface
markers, which upon triggering, transform myoblasts into myocytes and then into
myotubes and finally into myofiber [2].
Healthy cows are selected Stem cells are isolated
and cultured
Obtained cell are developed in a
bioreactor supplying with
required nutrients for the growth
After 6 to 12 days a fully
developed muscle cell is
developed
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6. 3D food printing
Layer-by-layer extruding food components
create food-related 3D printing into three-
dimensional things.
• The world of culinary art has printed various edible
items, from cakes to pizza[3].
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7. 3D food printing has many benefits.
• Individualized nutrition
• Individualized food preparation, streamlining
the supply chain
•Expanding the range of food materials
accessible Low-volume food fabrication of unique
goods in the food industry aids in creating the 3D
shape.
• It provides customers with aesthetically pleasing
and, most importantly, delicious food.
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8. A revolutionary method of positioning cellular and
acellular elements called “bioprinting” accurately
positions and distributes biomaterials with cells to
create complex 3D-functioning living tissues. Three
fundamental bioprinting techniques that are often
employed include
1. Inkjet printing,
2. Extrusion printing, and
3. Light-assisted printing.
3D PRINTING OF CULTURED MEAT
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9. Merits of using cultured meat
•Production time
Cultured meat production takes only
several weeks when compared to conventional
meat.
•Risk of foodborne disease
There is a low risk of potential contamination as
no handling of livestock is required.
•Land use and resource consumption
Since only a bioreactor is required to
produce cultured meat, cultured meat reduces
land use.
• Controlling meat composition
The composition of meat can be altered
and manipulated [4].
GOAL AND MERITS
The goal of 3D printing meat is to
solve major problems:
1. Reducing greenhouse gas
emissions,
2. Providing consumers with a safe
source of protein,
3. Encouraging a sustainable
approach to satisfy meat
demand
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10. •Scaling up of cultured meat products to meet the needs
of industrial production.
•Stem cell separation from farmed animals is challenging due to
the limited scientific exploration for cell
maintenance, differentiation and expansion toward large-scale
capacities.
•Existing culture media and its components, such as growth and
differentiation factors, are too expensive. Strategies are being
proposed to bring down the cost.
1. There are regulatory challenges as well.
CURRENT CHALLENGES OF 3D PRINTING IN
THE CULTURED MEAT INDUSTRY
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11. RECENT NEWS
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12. THANK YOU
M1. 20%
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