Groundbreaking research brings us closer to sustainable, slaughter-free meat that could transform our food systems
Imagine biting into a juicy burger that never involved animal slaughter. This isn't science fiction—it's the reality being created in biotechnology laboratories worldwide.
In October 2020, a landmark study in Biotechnology and Bioengineering brought this vision closer to reality, showcasing a sophisticated bioprocess that could scale up cultivated meat production to address one of humanity's most pressing challenges: how to feed a growing population without devastating our planet 6 .
Cultivated meat, also known as lab-grown or cell-based meat, is genuine animal tissue that's produced by cultivating animal cells directly, without the need to raise and slaughter entire animals. The concept builds on the same principles as regenerative medicine but applies them to food production 6 .
| Aspect | Traditional Meat | Cultivated Meat |
|---|---|---|
| Production Method | Livestock farming & slaughter | Cell cultivation in bioreactors |
| Land Use | Extensive grazing & feed crops | Minimal land footprint |
| Greenhouse Gas Emissions | High (14.5% of global total) | Potentially 70-90% lower |
| Production Time | Months to years | Weeks |
| Animal Welfare | Requires animal slaughter | No animal slaughter required |
| Environmental Impact | Significant water use, pollution | Dramatically reduced impact |
Visual comparison of resource usage between traditional and cultivated meat production
The process begins with animal stem cells capable of differentiating into both muscle and fat cells—the two main tissue types found in meat. These cells are then provided with nutrients and growth factors in a controlled environment called a bioreactor, where they multiply and develop into full-grown tissue 6 .
While the concept of cultivated meat had been demonstrated at small scales for years, the critical challenge remained: how to produce it efficiently and cost-effectively on a commercial scale. The research team led by Mariana P. Hanga and colleagues tackled this exact problem, focusing on developing a scalable bioprocess for growing bovine adipose-derived stem cells (bASCs)—the starting material for cultivated beef 6 .
The team used bovine adipose-derived stem cells (bASCs) due to their unique ability to differentiate into both fat and muscle cells—the two primary cell types found in meat 6 .
Instead of traditional flat culture surfaces, the researchers grew cells on microcarriers—tiny spherical particles that provide surface area for cells to attach and grow—in spinner flasks that keep the cells suspended and well-nourished through gentle mixing 6 .
The team carefully characterized cells both before and after bioprocessing to ensure the procedure didn't negatively impact cell quality or their ability to differentiate into target cell types 6 .
The experimental results revealed clear optimal conditions for scaling up cultivated meat production:
| Seeding Density (cells/cm²) | Feeding Strategy | Fold Expansion | Key Observations |
|---|---|---|---|
| 1,500 | 80% medium exchange | 28-fold | Best growth - significantly higher than other conditions (p '.0001) |
| 3,000 | 80% medium exchange | Moderate expansion | Less efficient than lower seeding density |
| 6,000 | 80% medium exchange | Lowest expansion | Higher densities led to reduced expansion |
| 1,500 | 65% medium exchange | Reduced expansion | Less effective than 80% exchange |
| 1,500 | 50% medium exchange | Reduced expansion | Inadequate nutrient replenishment |
| 1,500 | Combined 80%/50% | Good expansion | Less effective than consistent 80% exchange |
The remarkable expansion achieved under optimal conditions represents a significant step toward commercial viability.
Cells retained their ability to differentiate into adipogenic, osteogenic, and chondrogenic lineages after bioprocessing 6 .
This finding is crucial because it demonstrates that the scaling process doesn't fundamentally alter the cells' nature or capabilities—they remain capable of developing into the tissues that give meat its characteristic texture and flavor.
The cultivated meat breakthrough didn't happen in isolation—it relies on a suite of advanced technologies and reagents that represent the cutting edge of modern bioengineering.
Controlled environments for cell growth that maintain optimal temperature, pH, and oxygen levels.
Tiny beads that provide surface area for cell attachment in suspension cultures.
Specially formulated mixtures of nutrients, growth factors, and hormones that support cell growth.
Analytical technique for detailed analysis of metabolic products and cellular components 4 .
These tools collectively enable the precise control and monitoring required for successful bioprocess engineering. For instance, CRISPR technology has proven particularly valuable in metabolic engineering for optimizing microorganisms and cells for enhanced production of various biological products 3 5 7 . Meanwhile, high-throughput screening platforms allow researchers to rapidly test countless cellular conditions and genetic variants, dramatically accelerating the optimization process 2 9 .
The breakthroughs in cultivated meat production represent just one facet of the biotechnology revolution documented in the October 2020 issue of Biotechnology and Bioengineering.
Advanced bioengineering techniques are being deployed to develop sustainable alternatives to fossil fuels. Fourth-generation biofuels now utilize genetically modified microorganisms engineered with CRISPR-Cas9 to efficiently convert biomass or even CO₂ directly into renewable fuels 5 .
Biotechnologists are engineering microalgae not just for biofuel production but also for carbon capture and wastewater treatment. These photosynthetic workhorses can be optimized to produce high-value natural pigments while simultaneously sequestering carbon dioxide 3 .
The same cell culture technologies underlying cultivated meat production are being applied in regenerative medicine to grow tissues and organs for transplantation. Meanwhile, CRISPR-based genome editing has advanced to the point where it's now used in clinical applications 7 8 .
The pioneering research on cultivated meat bioprocessing represents more than just a technical achievement—it demonstrates a fundamental shift in how we approach production challenges. By learning to harness and scale biological processes, we open new pathways to solving some of humanity's most persistent problems.
As research continues, we can expect further optimization of cultivated meat production—reducing costs, improving texture and flavor, and achieving even greater efficiency gains. The same principles demonstrated in this study are already being applied to other animal products, including poultry, pork, and seafood, as well as dairy and egg proteins.
The journey from lab to table is well underway, and the October 2020 issue of Biotechnology and Bioengineering marked a significant milestone on this path. As these technologies continue to mature, they promise not just new food options, but a more sustainable, ethical, and secure food system for generations to come—a testament to the transformative power of biotechnology to reshape our world for the better.
This article was based on groundbreaking research published in Biotechnology and Bioengineering, Volume 117, Number 10, October 2020, with additional context from recent advances in CRISPR technology, metabolic engineering, and high-throughput screening platforms.