Cultured meat and seafood (CM/CSF) represent a paradigm shift in food production, addressing critical sustainability and ethical concerns associated with traditional animal agriculture. This innovative approach, involving the in vitro cultivation of animal cells, promises to reduce the environmental footprint of meat production, mitigate the risk of zoonotic diseases, and enhance animal welfare. The feasibility of cultured meat production depends on factors like cost-effective culture media, efficient cell growth techniques, and scaffolding materials that support three-dimensional tissue growth7. However, the nutritional and sensorial characteristics are crucial if cultured meat is to be consumed. Understanding the nutritional composition of cultured meat and seafood is key to evaluating them as sustainable and nutritious alternatives to conventional animal products. This requires analysing their macronutrient and micronutrient profiles, as well as identifying any potential antinutrients or nutritional limitations. For that, a literature review was performed, and available data on the nutritional profile of cell-cultured meat and seafood were critically analysed, as follows: Cell-cultured chicken meat Cell-cultured porcine/Pork meat (including FAT) Cell-cultured fish meat
Pastrana et al. (Tue,) studied this question.