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Is It Possible to Save the Environment and Satisify Consumers with Artificial Meat? Jean-François Hocquette

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Is It Possible to Save the Environment and Satisify Consumers with Artificial Meat? Jean-François Hocquette Is it possible to save the environment and satisify consumers with artificial meat? Jean-François Hocquette To cite this version: Jean-François Hocquette. Is it possible to save the environment and satisify consumers with artificial meat?. Journal of Integrative Agriculture , Elsevier, 2015, 14 (2), pp.206-207. hal-02638827 HAL Id: hal-02638827 https://hal.inrae.fr/hal-02638827 Submitted on 28 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Journal of Integrative Agriculture 2015 Vol. 14 No. 2 For more information visit the website: http://www.ChinaAgriSci.com JIAFull texts are available on ScienceDirect: http://www.sciencedirect.com/science/journal/20953119 Indexed in SCI Review Hybrid rice achievements, development and prospect in China 197 MA Guo-hui, YUAN Long-ping Special Focus: Discussions on Artificial Meat Editorial - Is it possible to save the environment and satisify consumers 206 with artificial meat? Jean-François Hocquette Section 1: Technical aspects of artificial meat production Alternatives for large-scale production of cultured beef: A review 208 Matilda S M Moritz, Sanne E L Verbruggen, Mark J Post Artificial meat? Feasible approach based on the experience from cell 217 culture studies Arkadiusz Orzechowski Cultured meat from muscle stem cells: A review of challenges and 222 prospects Isam T Kadim, Osman Mahgoub, Senan Baqir, Bernard Faye, Roger Purchas Section 2: The potential of artificial meat to solve societal problems associated with conventional meat production Supported by NSFC The environmental prospects of cultured meat in China 234 SUN Zhi-chang, YU Qun-li, HAN Lin In vitro meat production: Challenges and benefits over conventional 241 meat production Zuhaib Fayaz Bhat, Sunil Kumar, Hina Fayaz A case for systemic environmental analysis of cultured meat 249 Carolyn S Mattick, Amy E Landis, Braden R Allenby What is artificial meat and what does it mean for the future of the 255 meat industry? Sarah P F Bonny, Graham E Gardner, David W Pethick, Jean-François Hocquette Sponsored by CAAS © 2015, Chinese Academy of Agricultural Sciences (CAAS). All rights reserved. Submission of a manuscript implies that the submitted work has not been published Section 3: Societal perceptions of artificial meat Full texts are available on ScienceDirect: http://www.sciencedirect.com/science/journal/20953119 before (except as part of a thesis or lecture note or report, or in the form of an abstract); production that it is not under consideration for publica- tion elsewhere; that its publication has been approved by all co-authors as well as by the authorities at the institute where the work has been carried out; that, if and when the manuscript is accepted for publication, the Cultured meat in western media: The disproportionate coverage of 264 authors hand over the transferable copy- rights of the accepted manuscript to CAAS, vegetarian reactions, demographic realities, and implications for and that the manuscript or parts thereof will cultured meat marketing thus not be published elsewhere in any lan- guage without the consent of the copyright Patrick D Hopkins holder. Copyrights include, without spatial or timely limitation, the mechanical, elec- tronic and visual reproduction and distribu- Educated consumers don’t believe artificial meat is the solution to 273 tion; electronic storage and retrieval; and all other forms of electronic publication or the problems with the meat industry any other types of publication including all Aurélie Hocquette, Carla Lambert, Clémentine Sinquin, Laure Peterolff, Zoé Wagner, Sarah P F subsidiary rights. Bonny, André Lebert, Jean-François Hocquette Challenges and prospects for consumer acceptance of cultured meat 285 Wim Verbeke, Pierre Sans, Ellen J Van Loo Crop Genetics • Breeding • Germplasm Resources Molecular mapping of a stripe rust resistance gene in Chinese wheat 295 Co-sponsored by CAASS cultivar Mianmai 41 REN Yong, LI Sheng-rong, WEI Yu-ming, ZHOU Qiang, DU Xiao-ying, HE Yuan-jiang, ZHENG You- liang Developing transgenic maize (Zea mays L.) with insect resistance 305 and glyphosate tolerance by fusion gene transformation SUN He, LANG Zhi-hong, LU Wei, ZHANG Jie, HE Kang-lai , ZHU Li, LIN Min, HUANG Da-fang G-protein β subunit AGB1 positively regulates salt stress tolerance in 314 Arabidopsis MA Ya-nan, CHEN Ming, XU Dong-bei, FANG Guang-ning, WANG Er-hui, GAO Shi-qing, XU Zhao- shi, LI Lian-cheng, ZHANG Xiao-hong, MIN Dong-hong, MA You-zhi SlSOM inhibits seed germination by regulating the expression of 326 ABA/GA metabolic genes and SlABI5 in Solanum lycopersicum SUN Xiao-chun, GAO Yong-feng, ZHANG Ning, LI Hui-rong, YANG Shu-zhang, LIU Yong-sheng The electronic full texts are available on ScienceDirect: http://www.sciencedirect. com/science/journal/20953119 Plant Protection Characterization and functional analysis of β-1,3-galactosyltransferase 337 involved in Cry1Ac resistance from Helicoverpa armigera (Hübner) ZHANG Li-li, LIANG Ge-mei, GAO Xi-wu, CAO Guang-chun, GUO Yu-yuan Toxicity and binding analyses of Bacillus thuringiensis toxin Vip3A 347 in Cry1Ac-resistant and -susceptible strains of Helicoverpa armigera (Hübner) ZHANG Qian, CHEN Li-zhen, LU Qiong, ZHANG Yan, LIANG Ge-mei Response dynamics of three defense related enzymes in cotton 355 leaves to the interactive stress of Helicoverpa armigera (Hübner) herbivory and omethoate application http://www.ChinaAgriSci.com SHA Pin-jie, FAN Yin-jun, WANG Zhi-chao, SHI Xue-yan Submit online via ScholarOne Advance online publications are accessible Soil & Fertilization • Irrigation • Plant Nutrition • Agro-Ecology & Environment Effects of long-term phosphorus fertilization and straw incorporation on 365 phosphorus fractions in subtropical paddy soil LI Yu-yuan, YANG Rui, GAO Ru, WEI Hong-an, CHEN An-lei, LI Yong Nitrate leaching of winter wheat grown in lysimeters as affected by 374 fertilizers and irrigation on the North China Plain GU Li-min, LIU Tie-ning, ZHAO Jun, DONG Shu-ting, LIU Peng, ZHANG Ji-wang, ZHAO Bin Inoculation with chlamydospores of Trichoderma asperellum SM-12F1 389 accelerated arsenic volatilization and influenced arsenic availability in soils WANG Xiu-rong, SU Shi-ming, ZENG Xi-bai, BAI Ling-yu, LI Lian-fang, DUAN Ran, WANG Ya-nan, WU Cui-xia Adaptation of potato production to climate change by optimizing 398 sowing date in the Loess Plateau of central Gansu, China WANG Chun-ling, SHEN Shuang-he, ZHANG Shu-yu, LI Qiao-zhen, YAO Yu-bi In August 2013, the world’s first hamburger cultured from bovine skeletal muscle stem cells was COVER presented in a televised press conference. Thirty billion cells forming 10 000 muscle fibers were used to create the hamburger. The cost of production was 300 000 USD. It was cooked and tasted by two food journalists who commented that it was definitely recognizable as meat in contradistinction to the many vegetable protein-based burgers they had experienced. They found the burger dry, which was anticipated because it did not contain fat yet. Evidently, cultured meat has still some way to go before it can be launched as a consumer product. In addition to improving quality and adding fat tissue, the price has to come down to a reasonable level. For that, scaling up production and making it an efficient process are absolute requirements. Possible methods for scaling are discussed in this issue. The photo was provided by Prof. Mark J Post from the Department of Physiology, Maastricht University. Journal of Integrative Agriculture 2015, 14(2): 206–207 Available online at www.sciencedirect.com ScienceDirect EDITORIAL Is it possible to save the environment and satisify consumers with artifi cial meat? Our modern society is facing major challenges such as re- mous scientists throughout the world to give their opinions ducing world hunger by increasing protein resources despite about in vitro meat produced from cell cultures. an increase in protein demands due to the presence of more As guest editor, I am pleased to see that ten of the man- and more human beings on the earth. Other challenges uscripts were accepted by the Editor-in-Chief of the Journal include reducing potential environmental degradation due of Integrative Agriculture for publication in this special focus. to human activities and also due to livestock. In addition The ten papers are organized into the following three sections. to that, some people are concerned by reducing potential discomfort of animals on modern farms or maybe avoiding Section 1: Technical aspects of artificial killing animals to eat them. For all these reasons, alterna- meat production tives to traditional livestock production have continuously emerged and any type of meat substitutes seems more and The first technical review by Moritz et al. (2015) describes the more interesting to contribute to solve the above mentioned principles of producing artificial meat from stem cells. They major challenges of our society. indicate that, for large-scale production of cultured meat, in According to a recent report (http://www.marketsand- vitro techniques still need to be more efficient than current markets.com/Market-Reports/meat-substitutes-market-979. available techniques. These authors also describe needs of html), meat substitutes include mainly soy-based products, technical research to increase the efficiency of large-scale but also wheat-based products and mycoproteins. The meat production of artificial meat. However, they are rather opti- substitutes market was estimated at $3 185.8 million in 2013. mistic that the optimization of large-scale cell culture will result Consumers are more and more aware of the potential health in efficient production of artificial meat at low cost.
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