ABSTRACT
Clean meat production is a form of cellular agriculture. The process of producing clean meat uses many of the same tissue engineering methods traditionally used in regenerative medicine. Researchers estimate that the production of 1,000 kg of cultured meat would require 7%–45% less energy, 99% less land, and 82%–96% less water depending on the species of meat when compared with the same mass of regular meat. Scientists believe that clean meat would be safer for human consumption than traditional meat. One of the major challenges will be bringing clean meat from the laboratory to the industrial scale, and obtaining consumer acceptance. Another complicating factor is that, so far, clean meat prototypes have focused on ground meat, sausages, and nugget-like products. With new technology and market demand, insect extracts are finding their way into a number of human food products. Edible insects contain high-quality protein, vitamins and amino acids for humans and animals.
