Pak. J. Biochem. Mol. Biol.

, 2023, 56(2):59-72

Review Article
An Inclusive Review on the Scaling up of Lab-Grown Meat Production
Reflecting on its Nutritional Profiling, Challenges and Ethical Implications

Siyal Khan1, Maryam Zulfiqar2, Sheza Imtiaz2

1
Department of Biotechnology, International Islamic University, Islamabad, Pakistan.
2
Department of Biotechnology, Islamia University, Bahawalpur, Pakistan.
*
Corresponding Author: Siyal Khan ([email protected]).
ABSTRACT
The production of cultured meat through Food Biotechnology and Genetic Engineering has
revolutionized global sustainability trends as an alternative to conventional meat. This
emerging technology aims to enhance production yield and nutritional value by acquiring cell
lines, followed by the engineering and expansion of these tissues in a specific medium.
However, this development is still in its early stages and faces hindrances such as a lack of
high-throughput technology at a wide scale, ethical implications, and consumer acceptance.
The constant pressure of finding alternative food sources due to the continuous increase in
global food demand has made genetically engineered crops and novel food an area of growing
interest, where microbes, algae, and insects are gaining attention for their potential as
alternative protein sources. Furthermore, the risk of disease outbreaks is diminished with cell-
based meat production, as it does not entail rearing animals in confined environments.
Consequently, the need for costly immunization measures against potentially hazardous
diseases is obviated. Despite showing great potential due to the increasing demand for meat
analogs, this field of research still must overcome significant hurdles to be widely adopted in
the mainstream market.
KEYWORDS: Lab-Grown Meat, Sustainable food production, food safety and regulation,
future food tech, Food Microbiology.

INTRODUCTION biotechnological techniques like

recombinant DNA technology to enhance
Meat, a vital source of protein and iron, is desired traits. By merging these two
the chief dietary source consumed by most domains, lab-developed meat has emerged
people. In response to the escalating global as a revolutionary product. This innovation
demand for meat, about 70 billion animals includes animal muscle cells that are
are being slaughtered yearly [1]. The cultivated in vitro to produce consumable
conventional meat production paradigm tissue [5-6].
relies on an intricate animal agriculture
system which is no longer deemed Cultured meat, also known as clean meat or
sustainable due to the outbreaks of zoonotic cellular agriculture, offers a more
illnesses like avian flu, African swine fever, sustainable alternative to conventional
and other animal maladies. [2-4]. The field animal production and for this purpose, it
of food biotechnology deals with the use of has gained a lot of attention. The main
living entities or their components to objectives of this developing technology
develop or alter food products. Conversely, include lowering the environmental effects
genetic engineering involves altering an of meat production, enhancing animal
organism's genetic makeup using welfare, solving issues with food security,

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and encouraging healthy eating habits [6]. cells. After that, numerous academic
Lab-grown meat alternately referred to as, institutions and enterprises have pursued
in-vitro meat, synthetic mat, and cell-based this research domain, as documented by
meat constitute consumable muscle tissue [12]. Notably, a U.S.-based startup,
generated through the controlled cultivation Memphis Meats, advanced the field by
of stem cells within a laboratory setting and creating a variety of cultured meat
protocol by employing tissue engineering products, including meatballs, beef fajita,
techniques and computational simulations chicken, and duck, as reported in the same
to recreate relevant conditions [7]. In study. In furtherance to this point, Modern
essence, cell-based meat is produced by Meadow, a startup enterprise, innovatively
cultivating stem cells originating from an created a steak chip composed of cultured
animal for eventual human consumption. meat intermixed with a hydrogel, as
Typically, self-renewing and supported by [12]. Since the introduction of
differentiating stem cells are derived from the introductory cultured meat patty in
an animal biopsy and placed within a 2013, a force of private companies has
suitable culture medium enriched with emerged, dedicated to the advancement of
essential nutrients, energy sources, growth- cultured meat production [13].
promoting hormones, and other requisite
Advancements in food biotechnology and
variables to facilitate the development and
genetic engineering aren't limited to lab-
differentiation of these stem cells into
grown meat alone. The food industry in the
mature muscle cells within a bioreactor for
21st century has seen a significant rise in
large scale production. This results in the
unique food products, such as genetically
formation of muscle fibers, adipose tissue,
modified (GM) crops [14]. Some prominent
and other cellular components for shaping
instances of GM crops encompass soybeans
muscle tissue. Through the technique of
with herbicide tolerance, corn that resists
cell (or tissue) culturing, it becomes
insects, and rice that has been enriched with
possible to produce edible animal muscle
vitamins. (GM Science Review Panel,
tissue, commonly recognized as lab-grown
2003) These cutting-edge food innovations
meat, by abundantly expanding a limited
have promoted increased crop production,
number of muscle cells into a substantial
improved the nutritional value of crops, and
quantity of tissue. Following food
contributed to the emergence of functional
processing steps such as shaping, coloring,
foods [15].
and seasoning, these cells are harvested to
yield consumable meat end-products Purpose of the Study
[6,8,9]. Cell-based meat has been
recognized as one of the "Top 10 Emerging This detailed examination delves into the
Technologies of 2018" by the World world of lab-cultivated meat and cutting-
Economic Forum. The forum edge food products, touching on the
acknowledged the potential of in-vitro meat fundamental principles, manufacturing
production as a reliable strategy for techniques, regulatory aspects, and societal
addressing the wide-ranging challenges and implications tied to these groundbreaking
moral implications associated with innovations. Furthermore, this
traditional animal-based food production investigation delves into the advantages,
[10-11] challenges, and potential effects on society
brought about by incorporating food
Mark Post's pioneer achievement involved biotechnology and gene manipulation on a
the cultivation of primary skeletal muscle worldwide scale. By weaving together

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insights from scholarly literature, organisms (GMOs) [17]. Scientists were

governing documents, and industry reports, then able to create the first GMO in 1973,
this thorough assessment becomes an marking the beginning of an era where they
indispensable resource for decision- could genetically alter a wide range of
makers, regulators, and consumers crops and livestock to enhance their
immersed in the rapidly progressing desirable traits [18]. In 1994, the Flavr Savr
domain of food biotechnology and genetic tomato, the inaugural genetically modified
alteration. (GM) food product, was given the green
light for commercialization, signifying the
Food Biotechnology and Genetic
dawn of the contemporary era of genetic
Engineering
engineering in food. After that event,
Food biotechnology, commonly known as various GM crops have been created and
food biotech, involves the application of extensively embraced in worldwide
biotechnological methods to enhance and agriculture, including Bt cotton, Roundup
modify our food products, and production Ready soybean, and Bt corn [19].
processes, and secure the food supply
Current State and Application
chain. By utilizing living organisms like
bacteria or enzymes, as well as genetic Food biotechnology and genetic
engineering principles, it aims to improve engineering have advanced rapidly in
various aspects of food such as taste, contemporary times, and they now impact
nutritional content, shelf-life, and pest various aspects of food production:
resistance.
1. Enhancing production: Thanks to genetic
Genetic engineering is an aspect of food engineering, agriculture has benefited from
biotechnology that includes the hands-on substantial improvements in productivity
alteration of an organism's genetic makeup and quality. GMO crops have become more
using advanced biotechnological tools like resistant to pests, diseases, and
recombinant DNA methods, gene editing, environmental stress, leading to greater
and gene silencing. Through this approach, yields [20]. Example: Bt cotton is a
we can add, remove, or alter genetic prominent example of GMO crops that
materials in a living organism to achieve have revolutionized agriculture. By
specific desired characteristics. incorporating a gene from the bacterium
Bacillus thuringiensis into the cotton plant,
History and Evolution
this crop variety is resistant to pests like the
The journey of food biotechnology can be cotton bollworm, ultimately improving
traced back to the ancient practice of yield and reducing pesticide dependence
fermentation, which dates back thousands (ISAAA).
of years and is responsible for producing
2. Nutritional upgrades: Scientists have
goods like beer, wine, cheese, and yogurt
developed genetically engineered crops
[16]. However, the most notable
with boosted nutrient content, such as
achievements in this field took shape during
Golden Rice, which offers higher levels of
the 20th century with groundbreaking
vitamin A. This helps to address
discoveries in genetics and DNA. During
malnutrition and micronutrient deficiencies
the 1970s, the advent of recombinant DNA
[21]. Example: Biofortified sorghum is
technology paved the way for transferring
another genetically modified crop designed
specific genes between species, ultimately
to address malnutrition. This enhanced
leading to the birth of genetically modified

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grain contains elevated levels of essential These developments will aim to confront
micronutrients, such as iron and zinc, as worldwide food security concerns, tackle
well as increased digestibility, offering a nutritional hurdles, and contribute to the
promising solution to undernourishment, quest for sustainable solutions.
particularly in developing countries where
Lab Grown Meat:
sorghum is a dietary staple [22].
Cultivated meat, commonly known as lab-
3. Food quality and safety: The
grown, cell-based, clean, or slaughter-free
advancements in genetic engineering have
meat, is essentially meat produced by
played a substantial role in enhancing the
growing animal cells in a regulated setting
quality of food products. These
[27]. To achieve this, a small tissue sample
technologies not only assist in improving
is usually taken from an animal via a
the taste, smell, and texture of food items,
biopsy. Next, the appropriate cells are
but they also extend their shelf life.
extracted, multiplied, and developed into
Moreover, the use of genetically modified
muscle fibers. Finally, these fibers are
organisms (GMOs) in crops can potentially
collected and transformed into a variety of
lower the risk of food allergies, decrease
meat products [28].
toxic and anti-nutritional substances, and
promote overall food safety [23].
For instance, the production of Golden
Rice, a genetically modified crop,
minimizes food allergens while also
improving its nutritional value [24].
4. Lab-grown meat and Novel food
products:
In the realm of sustainable food options,
lab-grown meat - also known as cultured,
in-vitro, or cell-based meat - presents an
innovative alternative to conventional
animal-derived meat production [25]. This Fig 1: Process involved in the formation of in-
groundbreaking achievement, which has vitro meat production. Image is created using
blossomed with the aid of tissue biorender.
engineering and cellular agriculture, offers
Technologies Used:
considerable benefits in terms of mitigating
environmental damage, conserving Lab-grown meat production mainly
resources, and preventing cruel treatment of consists of three fundamental steps: (1)
animals [26]. For example, California- acquiring cell lines, (2) cultivating and
based food start-up, Memphis Meats, has expanding cells, and (3) engineering tissues
developed lab-grown meat products that are [29]. Several essential technologies are
indistinguishable in taste from conventional employed in this process, such as:
meat products.
Acquiring Cell Lines: Stem cells represent
As advancements in food biotechnology a class of progenitor cells competent in both
and genetic engineering continue to make extensive proliferation and differentiation
strides, we will witness the creation of into various distinct cell types, each
innovative food products and applications. fortified with specialized functions [30].

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These cells can be readily acquired from a culture media and the cells, thereby
living animal tissue biopsy through optimizing oxygen perfusion. A remarkable
enzymatic digestion, mechanical bioreactor design, the rotating wall vessel,
disruption, and purification, employing operates at a speed that thoroughly balances
techniques targeting specific surface centrifugal, drag, and gravitational forces.
markers [31]. Embryonic stem (ES) cell The bioreactor design should enable three-
lines offer limitless regenerative potential, dimensional culture immersion in the
yet the risk of accumulating mutations medium, facilitating the creation of tissue
across successive generations and the need with a structure closely resembling that
for specific stimulation for muscle cell found in vivo, all while minimizing shear
development are inherent challenges. On stress.
the contrary, myosatellite cells possess
Another bioreactor variant, the direct
limited regenerative capacity but exhibit a
perfusion bioreactor, proves better suited
closer resemblance to the natural process of
for scaffold-based growth. Here, a porous
myogenesis. These satellite cells undergo
scaffold facilitates medium circulation,
rapid maturation into myotubes and mature
with gas exchange occurring in an external
myofibrils, executing the preferred cellular
fluid loop. This configuration boasts a high
source for the formation of skeletal muscle
mass transfer rate but implies considerable
tissue [32]. While various cell sources are
shear stress [36]. In the context of stem cell
suitable to produce in-vitro meat, distinct
development and their differentiation into
ex vivo expansion and differentiation
muscle cells, a specialized cell culture
protocols must be employed for each cell
medium is crucial. Danoviz and Yablonka-
type, due to their unique growth and
Reuveni successfully employed Dulbecco's
developmental characteristics [28, 33-34].
Modified Eagle Medium (DMEM),
To ensure a reliable and consistent source
supplemented with Fetal Bovine Serum
of cells for production, continuous or
(20%) and Horse Serum (10%) to advance
immortalized cell lines can be generated
the proliferation and differentiation of
through genetic modification techniques.
myosatellite cells. DMEM represents a
These cell lines can then be cultivated
four-fold concentrated formulation of
indefinitely.
vitamins and amino acids derived from
The proliferation of cell and cell media: Basal Medium Eagle (BME). It includes
constituents such as 4.5 g/L glucose, 0.11
Following the isolation of stem cells,
g/L sodium pyruvate, 100 U/mL penicillin,
expansion is vital to achieve the required
0.0000001 g/L streptomycins, and 0.004 M
cell quantities. Conventional laboratory-
l-glutamine.
scale vessels, such as flasks or dishes, prove
insufficient to meet the demands of the Fetal bovine serum (20%) is enriched with
market, obligating the development of a fibroblast and insulin-like growth factors, is
large-scale bioreactor system [35]. The heat-inactivated, and serves as a catalyst for
design of the bioreactor plays a pivotal role myoblast differentiation and proliferation.
in promoting tissue development, and its The inclusion of horse serum (10%) is
effectiveness in scaled-up cell-based meat associated with its remarkable capacity to
production, ensuring adequate oxygen enhance myoblast differentiation and
perfusion during cell seeding and scaffold- proliferation. After two weeks in culture,
based development. Bioreactors offer a the results were promising, with 81% of the
higher means of mass transfer between the cultures demonstrating tissue adherence to

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the culture vessel, 63% exhibiting self- hamburger and sausage production.
healing capabilities, and 74% displaying However, a notable limitation of this
cell proliferation through a self-organized method is its inability to generate highly
approach. Notably, tissue expansion structured or three-dimensional meat, such
exceeded 14% when fetal bovine serum as steak cuts. A potential strategy for
was employed as the nutritional medium advancing in vitro meat production
and over 13% with the use of mushroom involves the co-cultivation of myoblasts
extract. A groundbreaking discovery was and fibroblasts. Upon achieving the
made in the growth of goldfish explant requisite cell quantities, these cells undergo
tissue within a serum-free medium. stimulation to differentiate into myotubes,
Overcoming the most formidable obstacle adipocytes, or other mature cell types
in cell-based meat production involves within muscle tissue. Given that the degree
substituting natural extracts for serum-free of cell maturity significantly influences
media—a challenge that scientists and characteristics, structure, and nutrient
companies are ardently addressing [37]. composition, encompassing proteins, fatty
Growth factors play a pivotal dual role in acids, and vitamins, the maturity level of
facilitating cell proliferation and growth. the final cells assumes primary importance
The approach includes the possibility of at this stage [42].
incorporating purified growth factors or
Although muscle stem cells are presumed
hormones, sourced from plants, animals, or
to possess a substantial potential for
transgenic bacterial species, into the culture
myogenic differentiation, it's crucial to
medium to produce recombinant proteins
acknowledge that the diameter, length, and
[38].
protein content of myofibers produced ex
Furthermore, the methodology highlights vivo can vary considerably based on the
the importance of employing a cost- specific culture conditions. These
effective serum-free medium and variations may result in values significantly
implementing real-time monitoring of lower than those observed in genuine
various parameters including pH, dissolved muscle fibers. Consequently, optimizing
oxygen, carbon dioxide levels, essential the differentiation state and enhancing the
nutrient concentrations, and metabolic maturity of the differentiated cells represent
waste. Simultaneously, medium recycling, critical objectives, mirroring the natural
automated removal of hazardous wastes, progression of in vivo muscle tissue
and nutrient replenishment guided by development [43-45].
monitoring feedback are pivotal strategies
Due to these technologies, a vast array of
to optimize resource utilization and
potential animal-free meat products has
minimize production costs [39-40].
emerged, including beef, chicken, seafood,
Cellular scaffolds are structures that are and more complex, structured meat
compatible with living organisms and can alternatives.
be either natural or synthetic in origin.
Market Overview
These scaffolds assist in organizing cells
into three-dimensional tissue structures, The burgeoning lab-grown meat industry is
facilitating cell differentiation and just starting to take root, with a majority of
functional development [41]. This process its offerings poised to enter the market
yields meat that is tender and devoid of soon. This sector has seen considerable
bones, suitable for applications like investment and growth due to an increasing

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appetite for environmentally friendly and compared to animal meat have yielded
humane food production, concerns over varying results. Some research indicates
food security, and advancements in that lab-grown meat may contain lower
technology. Several prominent companies levels of specific vitamins and minerals,
in the market, including Memphis Meats, such as vitamin B12 and iron [47].
Mosa Meat, Aleph Farms, and SuperMeat, However, other studies have reported
are passionately striving to make lab-grown similar levels between lab-grown and
meat a standard item on grocery store traditional meat [46]. It is important to
shelves. conduct further research to ensure that lab-
grown meat can adequately provide
Nutritional Perspective of Lab-Grown
essential nutrients as traditional meat does.
Meat Vs Animal Meat:
3. Bioavailability and Safety: The
The nutritional content of lab-grown meat
presence of nutrients and the possible
has been extensively examined to
health risks of lab-created meat have
determine if it can serve as a viable
attracted significant interest. While
alternative to traditional animal meat.
research suggests that lab-grown meat
Studies have shown that lab-grown meat
retains favorable nutrient bioavailability
closely resembles conventional meat in
[48], additional inquiry is necessary to
terms of its macronutrient composition,
substantiate this assertion. Additionally,
including protein, fat, and carbohydrates. In
comprehensive safety evaluations
a recent investigation conducted, it was
encompassing microbial contamination and
found that lab-grown meat boasted a
the potential for allergic reactions are
protein content comparable to that of beef
imperative to establishing the practicality
while containing lower levels of saturated
of lab-grown meat production as a viable
fat. Additionally, lab-grown meat holds the
substitute for traditional meat [49].
potential to be tailored to meet specific
nutritional needs by adjusting the levels of Public Opinion and Perception
certain nutrients as required.
1. Consumer Attitudes and Willingness to
1. Fatty Acid Profile: The health Consume: The willingness of consumers to
implications of lab-grown meat have been embrace lab-grown meats and innovative
explored by examining its composition of food products is crucial for the success of
fatty acids. In a recent study [46], the food biotechnology and genetic
researchers analyzed the profile of fatty engineering advancements. People's
acids present in lab-grown meat and opinions on futuristic food items such as
discovered that it exhibited a generally lab-produced meat are often divided, with
beneficial ratio of omega-6 to omega-3 some individuals displaying curiosity and
fatty acids. This ratio has been linked to a openness, while others remain doubtful
lowered risk of chronic diseases. [50]. Key factors driving the acceptance of
Nevertheless, additional research is still these products include environmental
necessary to optimize the fatty acid consciousness, health considerations, and
composition of lab-grown meat to closely inquisitiveness [49]. Although interest in
resemble that of traditional meat. lab-grown meat is on the rise, concerns
regarding its taste, texture, and safety
2. Vitamin and Mineral Content:
continue to influence consumer attitudes
Studies investigating the vitamin and
and their willingness to consume these
mineral content of lab-grown meat
products.

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2: Analyzing Ethical Factors: When grown meat could have unforeseen impacts
discussing lab-grown meat and cutting- on both individual and group food choices
edge food products, the ethical implications and global food systems and economies.
surrounding their development and
This case study shows the complex moral
consumption play a pivotal role in shaping
landscape surrounding the development,
public opinion. Advocates of lab-grown
production, and consumption of lab-grown
meat assert that by significantly minimizing
meat and other pioneering food products.
the suffering traditionally associated with
Balancing the potential benefits and risks
meat production, it can alleviate
requires ongoing exploration and
environmental problems related to
discussion among many stakeholders.
livestock farming [51]. On the other hand,
detractors voice concerns regarding the 4: Factors Influencing Public Opinion:
long-term unknown hazards, the concept of Many elements play a role in shaping
naturalness, and the potential unforeseen public opinion regarding lab-grown meat
consequences of incorporating these novel and innovative food products, including
products into our food systems [52]. aspects like age, cultural distinctions, level
of education, political leanings, and faith in
3: Case study - Exploring moral
science and technology. Studies indicate
implications: To further show the moral
that younger people and those with
sides of lab-grown meat and new food
advanced education tend to be more open to
types, let's look at a company called
embracing new food technologies [54].
"MeatGen Corp." MeatGen Corp. recently
Additionally, individuals who are more
figured out a way to make fake meat using
adventurous when it comes to trying new
cell farming. They claim this process can
foods and have a heightened concern for the
greatly cut down the bad effects on the
environment and animal welfare are
environment and moral issues that often
generally more receptive to the idea of lab-
come with normal meat making.
grown meat [55].
Those who support MeatGen Corp.'s tech
5: Implications for Policy and Regulatory
say that if used on a large scale, it could lead
Factors: When it comes to influencing
to a lot fewer animals being raised and
government policies and regulations
killed for people to eat, which would
regarding lab-grown meat and
significantly lower animal suffering. Also,
groundbreaking food products, the thoughts
they point out that since this meat is made
and feelings of the general public carry
using way fewer resources and causing less
significant weight. Governmental bodies
pollution, it could help fight climate
need to strike a balance between endorsing
change, land damage, and water pollution
state-of-the-art food technologies and
[53].
addressing the public's safety concerns,
However, critics question how safe it will ethical questions, and environmental
be for people to eat lab-grown meat long- ramifications. In the United States, the FDA
term, as the safety and possible side effects (2018) conducted meetings with various
are not yet fully known. They also parties to talk about the essential regulatory
challenge whether these products can structures for such products and is in the
satisfy the human want for "natural" foods, process of establishing suitable guidelines.
as the making process strays from Openness and active public participation in
traditional farming practices. Further, they these procedures are essential components,
warn that the widespread adoption of lab- as they can improve trustworthiness and

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popular endorsement of these innovative grown meat and other innovative food
food items. products will play a significant role in
determining their success. What influences
Challenges and Future Prospects
consumers' ability to accept these products
1: Obstacles and Upcoming Opportunities: primarily comes down to their taste, cost,
quality, and safety, as well as both the
In recent times, the progress and environmental and ethical impressions they
commercialization of lab-produced meat hold [55]. To establish trust and promote a
and innovative food items have shown great more comprehensive adoption of these new
potential. Nonetheless, various hurdles food items, it is crucial to address these
must be overcome to guarantee their influencing factors.
widespread adoption in the mainstream
market. This section provides a critical 5. Future research and development
examination of the challenges posed by directions: Future research ought to
biotechnological and genetic engineering concentrate on finding innovative solutions
approaches in food production and outlines to surpass technical obstacles, cut down the
potential paths for future development. expenses of production, and boost the eco-
friendliness of lab-grown meat and unique
2: Technical barriers and scalability: food items. This encompasses enhancing
Creating large quantities of lab-grown meat cell culturing methods, inventing
and innovative food items is a crucial step alternative biodegradable frameworks, and
that must be refined [12]. The present investigating plant-derived proteins
methods used to create animal-based (Specht et al., 2018). By bringing together
proteins encounter several hurdles, such as diverse stakeholders, we can expedite the
expanding cell cultures, developing R&D process and address issues related to
appropriate biomaterials, and incorporating ethics, public opinion, and product safety
advanced bioprocesses. To overcome these [56].
obstacles, significant investments in
research, specialized production Key areas that require further policy
infrastructure, and qualified experts are analysis include:
essential.
● Evaluating current regulatory
3: Regulatory approval and labeling: As the frameworks and identifying gaps or
market for lab-grown meat and innovative inadequacies: At present, it is unclear how
food products continues to grow, regulatory products like lab-grown meat will be
frameworks are still in the process of regulated, with jurisdictions deliberating
development. Securing regulatory approval over food vs drug classifications [57].
is essential for ensuring the safety and Analyses are needed to determine
successful commercialization of these appropriate regulatory bodies and
products. It is important to establish well- standards.
defined guidelines, standards, and labeling
● Risk assessment and safety testing:
practices [46]. This will require
Robust risk assessment frameworks and
collaborative efforts from various
safety testing protocols need to be
stakeholders such as government agencies,
developed to evaluate potential human
research institutions, and the industry itself.
health and environmental impacts of novel
4. Consumer acceptance and adoption: foods [58]. Policy analyses should inform
Public opinion and perceptions of lab- scientific testing requirements.

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● Labelling standards: There is food demand for the growing population.

considerable debate around effective For the production of lab-grown meat,
labeling for new food technologies to primary cultures are established by taking
provide consumers clarity without being the muscle cells from an animal and
overly burdensome for producers [59]. growing them in a suitable medium. Hence,
Policy options must balance transparency, producing a surplus amount of meat from a
consumer rights, and manufacturing limited number of primary cell cultures
feasibility. using genetic modification techniques. The
lab-grown meat industry has just started to
● Intellectual property protections:
take root, but the process of regulating lab-
Policy guidelines are required to stimulate
grown meat has to be accelerated and more
innovation in cellular agriculture and
research should be done to incorporate
genetically engineered foods through
advanced bioprocesses and overcome
appropriate IP protections and public
technical obstacles to legally introduce it as
research funding [60].
a novel food product in the market. On the
● International harmonization of other hand, novel food products are a
regulations: Varied regulations across highlighted trend as a key answer to meet
countries can hamper uptake and cause the criteria for growing food demand. As
trade disruptions. Analyzing mechanisms the market for lab-grown meat and
for regulatory alignment can encourage innovative food products continues to
consistent standards. grow, regulatory frameworks and surveys
are still in the process of development and
Integrating perspectives from a range of are mainly focused on finding solutions to
stakeholders, including corporations, some discouraged elements, factors, and
consumer advocacy groups, moral potential obstacles. Lastly, further research
philosophers, and the scientific community, on lab-grown meat and novel food products
is essential when conducting policy studies. is a necessity to examine which aspect of
In addition, policy solutions must evaluate this technology can play a greater role in
the benefits and drawbacks of regulatory influencing consumers' acceptance of these
actions to find the right balance between innovative items.
encouraging innovation for the greater
good and addressing moral and safety ACKNOWLEDGEMENTS
concerns. The responsible management of
The authors want to convey their heartfelt
innovative food technology will need
appreciation to Miss Armish Riaz and Mr.
careful policy analysis and open public
Rafay for their invaluable support and
debate.
guidance throughout the manuscript's
CONCLUSION development.

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