Cultured meat, produced by proliferating and differentiating animal cells in vitro, has emerged as a promising alternative to conventional livestock production, addressing pressing concerns about environmental sustainability, animal welfare, and food security. Since the first public unveiling of a cultured beef burger by Mark Post in 2013, the industry has rapidly expanded, with approximately 174 companies worldwide as of 2023. Despite its potential, challenges such as high production costs, reliance on fetal bovine serum (FBS), and regulatory hurdles persist. This review provides a comprehensive overview of recent technological advancements in cell line development, culture media optimization, bioreactor design, and scaffold engineering. It also analyzes the regulatory frameworks and approval processes in major regions including Korea, the European Union, the United States, and Israel. Furthermore, strategic approaches of leading domestic and international companies are discussed, highlighting innovations aimed at cost reduction and scalability. The findings suggest that successful commercialization of cultured meat will require not only technological breakthroughs but also coordinated efforts in regulatory alignment, public acceptance, and cross-sector collaboration. By addressing these multidimensional challenges, cultured meat is poised to become a pivotal solution for sustainable food systems in the future.
Lee et al. (Sun,) studied this question.