les Ressources Minières

Produite à partir de cellules en prolifération dans des bioréacteurs, la « viande de culture » est présentée comme une solution à la demande grandissante en protéines animales sans certains des inconvénients de l’élevage. Ce premier article décrit les qualités sanitaires, nutritionnelles et organoleptiques à partir des connaissances disponibles. Un point d’attention concerne la composition et le coût du milieu de culture, notamment concernant les alternatives au sérum de veau fœtal. L’innocuité de ce nouvel aliment fait débat entre les scientifiques, avec, d’un côté ceux qui affirment que la consommation de la « viande de culture » sera plus sûre que celle de la viande conventionnelle, et ceux qui, au contraire, sont plus prudents, considérant que les risques sanitaires ne sont pas entièrement connus.

Cultured meat is an emerging biotechnology that aims to produce meat from animal cell culture, rather than from the raising and slaughtering of livestock, on environmental and animal welfare grounds. The detailed understanding and accurate manipulation of cell biology are critical to the design of cultured meat bioprocesses. Recent years have seen significant interest in this field, with numerous scientific and commercial breakthroughs. Nevertheless, these technologies remain at a nascent stage, and myriad challenges remain, spanning the entire bioprocess. From a cell biological perspective, these include the identification of suitable starting cell types, tuning of proliferation and differentiation conditions, and optimization of cell–biomaterial interactions to create nutritious, enticing foods. Here, we discuss the key advances and outstanding challenges in cultured meat, with a particular focus on cell biology, and argue that solving the remaining bottlenecks in a cost-effective, scalable fashion will req

Cell-based food production, which is the field of growing animal agricultural products directly from cell cultures, has been explored as an alleged sustainable alternative to the conventional livestock agricultural system. As commercial cell-based food production continues to expand, the urgency increases to address one of the most important questions of consumers, the question of food safety. Thus, the Food and Agriculture Organization of the United Nations (FAO), in collaboration with the World Health Organization (WHO), has developed the present document to engage with respective Members and relevant stakeholders by proactively sharing the current knowledge to identify concrete ways to inform consumers and all other stakeholders about the food safety considerations for cell-based food products. This document includes a literature synthesis of relevant terminology issues, principles of cell-based food production processes and the global landscape of regulatory frameworks for cell-based food production.