ISSN: 2639-216X
Authors: Kit Lim LW*
Cultivated meat is meat produced from animal stem cells, outside of the animal, under controlled laboratory conditions. It is deemed as one of the most promising protein production alternatives that protects the welfare of animal, environment as well as human, without compromising the conventional sensory of animal meat. The Singapore Food Agency is the first regulatory authority in the world to approve the vending of cultivated meat in December 2020. Since then, a number of start-ups have emerged to provide consumers with a myriad of dishes and delicacies produced from cultivated meat. In the review, the potentials of all available cultivated meat products in Singapore were presented. Furthermore, the challenges and limitations of this industry were briefly highlighted and discussed. Finally, the future perspectives of this industry have been included to drive future researches and endeavours. It is hoped that this industry can boost the country's economy and provide sufficient job opportunities post pandemic, without having to compromise the betterment of our environment.
Keywords: Meat; Lab-Grown Meat; In Vitro Meat; Cultivated Meat; Cell-Based Meat
