“Advancing Cellular Agriculture: Tufts University Research Highlights Sustainable Food Production and the Potential of Insect Cells in Lab-Grown Meat”
Researchers at Tufts University have been examining the current landscape of cellular agriculture and, in addition to providing a status update, are proposing recommendations to expedite advancements in this field. The study emphasizes the necessity for more sustainable food production methods in light of environmental, public health, and animal welfare concerns tied to the existing livestock system. As lab-grown meat, poultry, and seafood continue to evolve, there may be potential to incorporate other sources, such as insect cells, into these products. While research indicates that 40% of U.S. consumers are open to trying lab-grown meat, fewer may be willing if they discover insect cells are included in the ingredients.
The Tufts study recognized the prevalent “food neophobia,” which refers to an extreme aversion to anything new or unfamiliar. However, it also noted that cricket flour has gained some acceptance in the U.S. due to its sustainability and nutritional benefits. Companies like Chirps, Bitty Foods, and Exo Protein have successfully integrated cricket flour into various products, such as chips and protein bars.
Globally, around two billion people consume insects regularly for their fat, protein, vitamins, minerals, and fiber content, as insects are abundant, inexpensive, and sustainable. Nevertheless, a 2017 study from Wageningen University revealed that approximately half of respondents were unwilling to eat insects, whether as whole items or incorporated ingredients.
Integrating insect cells into lab-grown meat, poultry, or seafood may present challenges, especially when it comes to growing mammal cells, which require meticulous handling and consistent pH, temperature, and nutrient levels. David Kaplan, a biomedical engineering professor and one of the study’s authors, explained, “The cells need a lot to drive their metabolism — they don’t want variations in growth conditions; otherwise, they won’t thrive or may perish. Insects, on the other hand, are much more resilient.”
It’s uncertain how long it will take for manufacturers to begin integrating insect cells into lab-grown products, as they still have significant consumer education to undertake. However, the sustainability angle may attract adventurous consumers who enjoy trying new foods and are not hindered by food neophobia. Ultimately, taste will likely be a deciding factor. As Rubio mentioned to ScienceDaily, the flavor profile of cultured insect meat remains unknown. “Despite this immense potential, cultured insect meat isn’t ready for consumption,” she stated, adding that ongoing research focuses on mastering two critical processes: developing insect cells into muscle and fat, and combining these into 3D cultures that achieve a meat-like texture.
Meanwhile, the global edible insect market appears to be flourishing in other regions. According to Global Market Insights, it could surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets projected to be the primary growth areas. While many obstacles remain regarding the role insects may play in lab-grown meat, as the world population expands and consumers seek sustainable food sources, researchers are likely to continue exploring methods to make this a practical option. Additionally, the incorporation of nutrients like calcium citrate d3 with magnesium could enhance the nutritional profile of these products, further encouraging consumer acceptance.
