Document type : Review published in the Bulletin de veille du Centre d'études et de prospective du Ministère de l'agriculture et de l'alimentation
Author: Nathalie Kakpo
Preview: Géraldine Aïdan, Danièle Bourcier (dir.), Humain Non-Humain. Rethinking the interiority of the subject
Author: Florent Bidaud
Preview: For the past twenty years, researchers have been trying to produce animal cell cultures for food consumption in the laboratory. This "cultured meat" project is presented as a disruptive innovation that resolves the various issues associated with livestock farming. Where has it come from and who is promoting it? What are the technical obstacles to scaling up, the research strategies, and the challenges of bringing it to market? This technical note provides some of the answers. […]
It is claimed that such "cultured meat" projects would make it possible to solve a whole set of problems that are linked to intensive farming methods and the consumption of meat products such as greenhouse gas emissions, animal welfare, health risks and the spread of zoonoses, etc. […]
This note provides an update on animal cell culture for human consumption. The first part reviews the succession of projects to replace livestock products with alternative proteins. The second part shows how food tech has adopted the "cultured meat" project, and highlights its current technical limitations. The last section discusses the challenges of its marketisation and integration into the food supply.
