Cultured Meat Production: A Pioneering Frontier for Sustainable and Healthy Protein Sources

Abstract

The global food industry is on the cusp of a revolutionary transformation with the advent of cultured meat production. This innovation promises to address some of the most pressing challenges in agriculture and food security [1]. Cultured or, lab-grown or cell-based meat is produced by cultivating animal cells in a controlled environment, eliminating the need for traditional livestock farming. This burgeoning sector holds the potential to significantly contribute to the national Gross Domestic Product (GDP) while enhancing food security and reducing poverty, much like the poultry sector has historically done [2].  The traditional livestock industry, including poultry, has faced considerable obstacles due to the spread of infectious diseases, resulting in substantial economic losses and raising concerns about food safety. High-density animal farming has exacerbated the transmission of diseases among animals and from animals to humans, posing a persistent threat to public health and economic stability.