In this interview, learn how Raman spectroscopy is used as a Process Analytical Technology (PAT) in bioreactor monitoring and control for cultivated meat production. Why look at different ways to produce meat? There are a number of reasons for revolutionizing the way that some meat is produced. Some meat is not entirely sustainable; for example, ongoing population growth means that trying to produce enough meat in the traditional manner can exacerbate already high land usage and water resource consumption.
Traditional meat has a negative impact on climate change, in large part due to the waste products produced. Intensive farming in particular can lead to the overuse of compounds such as antibiotics, and there are concerns around animal welfare. Another challenge with meat production is linked to the security of the food chain for humans and how easily this can be disrupted.
At Ivy Farm , we believe that cultivated meat is a good solution to these challenges. Cultivated meat involves growing in vitro cells with the aim of using these as part of the food chain. Growing cells in vitro to produce cultivated meat reduces land usage by growing cells in a bioreactor, while the controlled environment might help reduce emissions.
Similarly, the controlled nature of in vitro cultures will help avoid any negative issues surrounding the use of antibiotics. Cultured meat can also be produced continuously year-round. Meat represents a large market with a lot of monetary value.
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