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Plant-based and cell-based approaches to meat production

Author

Listed:
  • Natalie R. Rubio

    (Tufts University)

  • Ning Xiang

    (Tufts University)

  • David L. Kaplan

    (Tufts University)

Abstract

Advances in farming technology and intensification of animal agriculture increase the cost-efficiency and production volume of meat. Thus, in developed nations, meat is relatively inexpensive and accessible. While beneficial for consumer satisfaction, intensive meat production inflicts negative externalities on public health, the environment and animal welfare. In response, groups within academia and industry are working to improve the sensory characteristics of plant-based meat and pursuing nascent approaches through cellular agriculture methodology (i.e., cell-based meat). Here we detail the benefits and challenges of plant-based and cell-based meat alternatives with regard to production efficiency, product characteristics and impact categories.

Suggested Citation

  • Natalie R. Rubio & Ning Xiang & David L. Kaplan, 2020. "Plant-based and cell-based approaches to meat production," Nature Communications, Nature, vol. 11(1), pages 1-11, December.
  • Handle: RePEc:nat:natcom:v:11:y:2020:i:1:d:10.1038_s41467-020-20061-y
    DOI: 10.1038/s41467-020-20061-y
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    Cited by:

    1. Gaoxiang Zhu & Dengfeng Gao & Linzi Li & Yixuan Yao & Yingjie Wang & Minglei Zhi & Jinying Zhang & Xinze Chen & Qianqian Zhu & Jie Gao & Tianzhi Chen & Xiaowei Zhang & Tong Wang & Suying Cao & Aijin M, 2023. "Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells," Nature Communications, Nature, vol. 14(1), pages 1-15, December.
    2. Grace L. Douglas & Raymond M. Wheeler & Ralph F. Fritsche, 2021. "Sustaining Astronauts: Resource Limitations, Technology Needs, and Parallels between Spaceflight Food Systems and those on Earth," Sustainability, MDPI, vol. 13(16), pages 1-13, August.
    3. Marta Kozicka & Petr Havlík & Hugo Valin & Eva Wollenberg & Andre Deppermann & David Leclère & Pekka Lauri & Rebekah Moses & Esther Boere & Stefan Frank & Chris Davis & Esther Park & Noel Gurwick, 2023. "Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives," Nature Communications, Nature, vol. 14(1), pages 1-13, December.
    4. Nouve, Yawotse & Zheng, Yuqing & Zhao, Shuoli & Kaiser, Harry M. & Dong, Diansheng, 2024. "A detailed demand analysis of plant-based meat alternatives vs. animal-based meat in the United States," 2024 Annual Meeting, July 28-30, New Orleans, LA 343798, Agricultural and Applied Economics Association.
    5. Peacock, Jacob Robert, 2024. "Price-, Taste-, and Convenience-Competitive Plant-Based Meat Would Not Currently Replace Meat (journal version)," OSF Preprints dy76n, Center for Open Science.
    6. Franziska Funke & Linus Mattauch & Inge van den Bijgaart & H. Charles J. Godfray & Cameron Hepburn & David Klenert & Marco Springmann & Nicolas Treich, 2022. "Toward Optimal Meat Pricing: Is It Time to Tax Meat Consumption?," Review of Environmental Economics and Policy, University of Chicago Press, vol. 16(2), pages 219-240.
    7. Luiz Morais-da-Silva, Rodrigo & Glufke Reis, Germano & Sanctorum, Hermes & Forte Maiolino Molento, Carla, 2022. "The social impacts of a transition from conventional to cultivated and plant-based meats: Evidence from Brazil," Food Policy, Elsevier, vol. 111(C).
    8. Ken E. Giller & Thomas Delaune & João Vasco Silva & Katrien Descheemaeker & Gerrie Ven & Antonius G.T. Schut & Mark Wijk & James Hammond & Zvi Hochman & Godfrey Taulya & Regis Chikowo & Sudha Narayana, 2021. "The future of farming: Who will produce our food?," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 13(5), pages 1073-1099, October.
    9. Septianto, Felix & Sung, Billy & Duong, Chien & Conroy, Denise, 2023. "Are two reasons better than one? How natural and ethical appeals influence consumer preferences for clean meat," Journal of Retailing and Consumer Services, Elsevier, vol. 71(C).
    10. Martin C. Parlasca & Matin Qaim, 2022. "Meat Consumption and Sustainability," Annual Review of Resource Economics, Annual Reviews, vol. 14(1), pages 17-41, October.
    11. Rodrigo Luiz Morais-da-Silva & Eduardo Guedes Villar & Germano Glufke Reis & Hermes Sanctorum & Carla Forte Maiolino Molento, 2022. "The expected impact of cultivated and plant-based meats on jobs: the views of experts from Brazil, the United States and Europe," Palgrave Communications, Palgrave Macmillan, vol. 9(1), pages 1-14, December.
    12. Nicolas Treich, 2021. "Cultured Meat: Promises and Challenges," Environmental & Resource Economics, Springer;European Association of Environmental and Resource Economists, vol. 79(1), pages 33-61, May.
    13. Funke, Franziska & Mattauch, Linus & van den Bijgaart, Inge & Godfray, Charles & Hepburn, Cameron & Klenert, David & Springmann, Marco & Treich, Nicholas, 2021. "Is Meat Too Cheap? Towards Optimal Meat Taxation," INET Oxford Working Papers 2021-08, Institute for New Economic Thinking at the Oxford Martin School, University of Oxford.

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