1
|
Skinner D, Blake J. Modelling consumers' choice of novel food. PLoS One 2023; 18:e0290169. [PMID: 37639442 PMCID: PMC10461851 DOI: 10.1371/journal.pone.0290169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 08/03/2023] [Indexed: 08/31/2023] Open
Abstract
A variety of approaches to reducing the environmental impact of food production and consumption are being explored including technological solutions, such as food produced via biotechnological processes. However, the development of these technologies requires significant upfront investment and consumer acceptance is not guaranteed. The purpose of this research is to develop a system dynamics model to forecast demand, under multiple marketing and quality scenarios, for foods produced via novel technologies, using cellular agriculture as a case study. The model considers consumer heterogeneity, product awareness, word of mouth marketing (WOM), in-store marketing options, pricing options and product utility to estimate diffusion rates and market penetration. To our knowledge, there is no demand forecasting model available for food produced via novel technologies which relies on purchase intention data and incorporates all these factors. Therefore, this research closes a critical gap for that industry. Ultimately, the model shows that price and the consumers' utility for the product drives the final demand regardless of marketing scenario. Further, the rate of diffusion was highest when product samples are provided in store for all scenarios except when product utility is low and the product price is high. Model results suggest that market saturation was reached within the 32-week trial period when the price of the cellular agriculture product was the same as a traditional product but not when the price was double that of traditional meat. Given the lack of available trial data, the model scenarios should be considered a prior probability which should be refined as more data becomes available.
Collapse
Affiliation(s)
- Dawne Skinner
- Department of Industrial Engineering, Dalhousie University, Halifax, Nova Scotia, Canada
| | - John Blake
- Department of Industrial Engineering, Dalhousie University, Halifax, Nova Scotia, Canada
| |
Collapse
|
2
|
Yuen Jr JSK, Saad MK, Xiang N, Barrick BM, DiCindio H, Li C, Zhang SW, Rittenberg M, Lew ET, Zhang KL, Leung G, Pietropinto JA, Kaplan DL. Aggregating in vitro-grown adipocytes to produce macroscale cell-cultured fat tissue with tunable lipid compositions for food applications. eLife 2023; 12:e82120. [PMID: 37014056 PMCID: PMC10072877 DOI: 10.7554/elife.82120] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Accepted: 03/06/2023] [Indexed: 04/05/2023] Open
Abstract
We present a method of producing bulk cell-cultured fat tissue for food applications. Mass transport limitations (nutrients, oxygen, waste diffusion) of macroscale 3D tissue culture are circumvented by initially culturing murine or porcine adipocytes in 2D, after which bulk fat tissue is produced by mechanically harvesting and aggregating the lipid-filled adipocytes into 3D constructs using alginate or transglutaminase binders. The 3D fat tissues were visually similar to fat tissue harvested from animals, with matching textures based on uniaxial compression tests. The mechanical properties of cultured fat tissues were based on binder choice and concentration, and changes in the fatty acid compositions of cellular triacylglyceride and phospholipids were observed after lipid supplementation (soybean oil) during in vitro culture. This approach of aggregating individual adipocytes into a bulk 3D tissue provides a scalable and versatile strategy to produce cultured fat tissue for food-related applications, thereby addressing a key obstacle in cultivated meat production.
Collapse
Affiliation(s)
- John Se Kit Yuen Jr
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts UniversityMedfordUnited States
| | - Michael K Saad
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts UniversityMedfordUnited States
| | - Ning Xiang
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts UniversityMedfordUnited States
| | - Brigid M Barrick
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts UniversityMedfordUnited States
| | - Hailey DiCindio
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts UniversityMedfordUnited States
| | - Chunmei Li
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts UniversityMedfordUnited States
| | - Sabrina W Zhang
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts UniversityMedfordUnited States
| | | | - Emily T Lew
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts UniversityMedfordUnited States
| | - Kevin Lin Zhang
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts UniversityMedfordUnited States
| | - Glenn Leung
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts UniversityMedfordUnited States
| | - Jaymie A Pietropinto
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts UniversityMedfordUnited States
| | - David L Kaplan
- Biomedical Engineering Department, Tissue Engineering Resource Center, Tufts UniversityMedfordUnited States
| |
Collapse
|
3
|
Wollschlaeger JO, Maatz R, Albrecht FB, Klatt A, Heine S, Blaeser A, Kluger PJ. Scaffolds for Cultured Meat on the Basis of Polysaccharide Hydrogels Enriched with Plant-Based Proteins. Gels 2022; 8:94. [PMID: 35200476 PMCID: PMC8871916 DOI: 10.3390/gels8020094] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/19/2022] [Accepted: 02/01/2022] [Indexed: 02/04/2023] Open
Abstract
The world population is growing and alternative ways of satisfying the increasing demand for meat are being explored, such as using animal cells for the fabrication of cultured meat. Edible biomaterials are required as supporting structures. Hence, we chose agarose, gellan and a xanthan-locust bean gum blend (XLB) as support materials with pea and soy protein additives and analyzed them regarding material properties and biocompatibility. We successfully built stable hydrogels containing up to 1% pea or soy protein. Higher amounts of protein resulted in poor handling properties and unstable gels. The gelation temperature range for agarose and gellan blends is between 23-30 °C, but for XLB blends it is above 55 °C. A change in viscosity and a decrease in the swelling behavior was observed in the polysaccharide-protein gels compared to the pure polysaccharide gels. None of the leachates of the investigated materials had cytotoxic effects on the myoblast cell line C2C12. All polysaccharide-protein blends evaluated turned out as potential candidates for cultured meat. For cell-laden gels, the gellan blends were the most suitable in terms of processing and uniform distribution of cells, followed by agarose blends, whereas no stable cell-laden gels could be formed with XLB blends.
Collapse
Affiliation(s)
- Jannis O. Wollschlaeger
- Reutlingen Research Institute, Reutlingen University, 72762 Reutlingen, Germany; (J.O.W.); (F.B.A.); (A.K.); (S.H.)
| | - Robin Maatz
- Institute for BioMedical Printing Technology, Technical University of Darmstadt, 64289 Darmstadt, Germany; (R.M.); (A.B.)
| | - Franziska B. Albrecht
- Reutlingen Research Institute, Reutlingen University, 72762 Reutlingen, Germany; (J.O.W.); (F.B.A.); (A.K.); (S.H.)
| | - Annemarie Klatt
- Reutlingen Research Institute, Reutlingen University, 72762 Reutlingen, Germany; (J.O.W.); (F.B.A.); (A.K.); (S.H.)
| | - Simon Heine
- Reutlingen Research Institute, Reutlingen University, 72762 Reutlingen, Germany; (J.O.W.); (F.B.A.); (A.K.); (S.H.)
| | - Andreas Blaeser
- Institute for BioMedical Printing Technology, Technical University of Darmstadt, 64289 Darmstadt, Germany; (R.M.); (A.B.)
- Centre for Synthetic Biology, Technical University of Darmstadt, 64289 Darmstadt, Germany
| | - Petra J. Kluger
- School of Applied Chemistry, Reutlingen University, 72762 Reutlingen, Germany
| |
Collapse
|
4
|
Abstract
Tissue engineering and regenerative medicine have come a long way in recent decades, but the lack of functioning vasculature is still a major obstacle preventing the development of thicker, physiologically relevant tissue constructs. A large part of this obstacle lies in the development of the vessels on a microscale-the microvasculature-that are crucial for oxygen and nutrient delivery. In this review, we present the state of the art in the field of microvascular tissue engineering and demonstrate the challenges for future research in various sections of the field. Finally, we illustrate the potential strategies for addressing some of those challenges.
Collapse
Affiliation(s)
- Jernej Vajda
- Faculty of Medicine, Institute of Biomedical Sciences, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia; (J.V.); (M.M.)
| | - Marko Milojević
- Faculty of Medicine, Institute of Biomedical Sciences, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia; (J.V.); (M.M.)
- Department of Pharmacology, Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
| | - Uroš Maver
- Faculty of Medicine, Institute of Biomedical Sciences, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia; (J.V.); (M.M.)
- Department of Pharmacology, Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
| | - Boštjan Vihar
- Faculty of Medicine, Institute of Biomedical Sciences, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia; (J.V.); (M.M.)
- IRNAS Ltd., Limbuška cesta 78b, 2000 Maribor, Slovenia
| |
Collapse
|
5
|
Simsa R, Yuen J, Stout A, Rubio N, Fogelstrand P, Kaplan DL. Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat. Foods 2019; 8:E521. [PMID: 31640291 PMCID: PMC6835221 DOI: 10.3390/foods8100521] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Accepted: 10/18/2019] [Indexed: 01/23/2023] Open
Abstract
Skeletal muscle-tissue engineering can be applied to produce cell-based meat for human consumption, but growth parameters need to be optimized for efficient production and similarity to traditional meat. The addition of heme proteins to plant-based meat alternatives was recently shown to increase meat-like flavor and natural color. To evaluate whether heme proteins also have a positive effect on cell-based meat production, bovine muscle satellite cells (BSCs) were grown in the presence of hemoglobin (Hb) or myoglobin (Mb) for up to nine days in a fibrin hydrogel along 3D-printed anchor-point constructs to generate bioartificial muscles (BAMs). The influence of heme proteins on cell proliferation, tissue development, and tissue color was analyzed. We found that the proliferation and metabolic activity of BSCs was significantly increased when Mb was added, while Hb had no, or a slightly negative, effect. Hb and, in particular, Mb application led to a very similar color of BAMs compared to cooked beef, which was not noticeable in groups without added heme proteins. Taken together, these results indicate a potential benefit of adding Mb to cell culture media for increased proliferation and adding Mb or Hb for the coloration of cell-based meat.
Collapse
Affiliation(s)
- Robin Simsa
- Department of Biomedical Engineering, Tufts University, Medford, MA 02155, USA.
- VERIGRAFT AB, 41346 Gothenburg, Sweden.
- Wallenberg Laboratory, University of Gothenburg, 41345 Gothenburg, Sweden.
| | - John Yuen
- Department of Biomedical Engineering, Tufts University, Medford, MA 02155, USA.
| | - Andrew Stout
- Department of Biomedical Engineering, Tufts University, Medford, MA 02155, USA.
| | - Natalie Rubio
- Department of Biomedical Engineering, Tufts University, Medford, MA 02155, USA.
| | - Per Fogelstrand
- Wallenberg Laboratory, University of Gothenburg, 41345 Gothenburg, Sweden.
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, Medford, MA 02155, USA.
| |
Collapse
|