Texture is one component of consumer acceptance that has lagged compared to traditional products, and is rated one of the most important aspects of consumer acceptance for meat. Scaffolds are essential for the shape of cultured meat and plant-based products; they are the framework.

Fat is a key component of a flavorful and juicy piece of meat. In a study done by Kerry, taste takes precedence: 73% of consumers surveyed named it as a must have feature for alternative protein. Healthy fats are also an accepted and sought after component of a comprehensive diet, after years of “low-fat” products. Most species-specific flavors are attributed to the profile of fatty acids in the meat and also lipophilic, or fat-soluble, components.

The advent of conventional meat alternatives, both plant and cell-based, has sparked conversation around the potential to fine-tune and enhance nutritional content. As reports suggest that one-third of the United States population is deficient in at least one vitamin or mineral despite exceeding caloric intake recommendations, novel solutions for micronutrient supplementation of cultured meat products are being be explored 1.

Over the past few years there has been lots of media coverage on plant-based proteins, cel-

lular agriculture and cell-based meat, with multiple companies successfully producing products

and proofs of concept.

Cultured chicken was approved by Singapore this past month on December 2, 2020. This marks the first cultured¹ meat product approved by a national government, paving the way for the budding industry’s startups.