Innovation requires proactive regulation and a complex systems perspective to ensure food safety and public health.

Emerging technologies that will impact on the UK Food System

Cultured meat has made no major advances in technology or production methods, and its potential health benefits and environmental advantages remain unclear.

The Myth of Cultured Meat: A Review

Cultured meat has potential for environmental sustainability, global public health, and animal welfare, but technological challenges and multidisciplinary research are needed for scale-up and sustainable production.

Challenges and possibilities for bio-manufacturing cultured meat

Emerging biomedical technologies, such as antibacterial technologies and tissue engineering, can potentially improve meat safety and quality in the food industry.

Integration of Emerging Biomedical Technologies in Meat Processing to Improve Meat Safety and Quality.

Edible scaffolds for cultured meat production have made significant advances, but challenges remain in understanding muscle tissue composition and cellular communication, affecting commercial scale production.

Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities

Alternative proteins like cultured meat, plant-based meat, insect protein, and single-cell protein pose food safety risks and require further research for a balanced technological advancement and robust safety standards.

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein

Lab-grown meat has environmental benefits, but ethical concerns and religious issues need to be addressed before large-scale production.

A review on lab-grown meat: Advantages and disadvantages

High processing levels and societal coordination are needed for sustainable development of meat alternatives like cultured meat, plant-based meat alternatives, algae- and insect-based food.

Meat alternatives: an integrative comparison

Cell-based meat offers improved animal welfare, environmental impact, and food safety, but requires technological, business structuring, market positioning, and stakeholder relationships for emerging countries to access the new meat value chain.

Livestock value chain in transition: Cultivated (cell-based) meat and the need for breakthrough capabilities

Cultured meat production has the potential to address environmental, animal welfare, and economic challenges, while addressing current meat production challenges.

Technical requirements for cultured meat production: a review

Cultured meat has potential environmental, economic, and social implications, and adaptive management is needed to prevent or mitigate sub-optimal lifecycle impacts.

Cultured meat: The systemic implications of an emerging technology

Lab-grown meat raises ethical and kashrut challenges, including whether it is kosher, Halal, and whether it is produced from pig stem cells.

Lab-grown meat: A modern challenge in food production from the Jewish aspect

Meat processing techniques, such as cooking, can significantly affect protein oxidation and nutritional value, potentially impacting human health and safety when consumed.

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health.

High meat and saturated fat consumption contributes to chronic diseases and environmental pollution, highlighting the need for public health professionals to be involved in food production.

Public health implications of meat production and consumption

Climate change will significantly impact nutrition and food safety in developed countries, highlighting the need for strong regulatory structures and policies to regulate food production and address potential nutritional challenges.

Climate Change and Food Security: Health Impacts in Developed Countries

Plant-based meat alternatives may have lower environmental footprints than red meat, but their nutritional value is not as complete as meat itself.

Plant-Based Meats, Human Health, and Climate Change

Meat consumption is rising globally, affecting health and the environment, with potential health risks and environmental impacts.

Meat consumption, health, and the environment

Dietary transitions towards healthier foods generally improve environmental sustainability, with processed foods high in sugars harming health but having relatively low environmental impacts.

Multiple health and environmental impacts of foods

Reducing red meat and meat products consumption significantly contributes to reducing greenhouse gas emissions, improving human health, and preventing colorectal cancer and viral infections.

Meat consumption: Which are the current global risks? A review of recent (2010–2020) evidences

Reducing meat consumption to 90 g per person per day can reduce greenhouse-gas emissions and improve health, while addressing climate change and health risks.

Food, livestock production, energy, climate change, and health

What are the health implications of emerging food technologies, like lab-grown meat?

Some studies suggest lab-grown meat has potential benefits for environmental sustainability, animal welfare, and food safety, while other studies highlight technological, regulatory, and ethical challenges that need to be addressed for its large-scale production and public health impact.