Altered levels of known allergens in cultured primary bovine myoblasts for cultivated meat
Trlin, H. J. F., Bennie, R. Z., Ogilvie, O. J., Oh, J. K., Jin, A., America, A. H. P., Schols, H. A., de Ram, C., Bastiaan-Net, S., Boudewijn, A., Maes, E., Kleter, G., Domigan, L. J., & Dobson, R. C. J. (2026). Altered levels of known allergens in cultured primary bovine myoblasts for cultivated meat. Journal of Agricultural and Food Chemistry, 74(8). https://doi.org/10.1021/acs.jafc.5c10735
Trlin, H. J. F., Bennie, R. Z., Ogilvie, O. J., Oh, J. K., Jin, A., America, A. H. P., Schols, H. A., de Ram, C., Bastiaan-Net, S., Boudewijn, A., Maes, E., Kleter, G., Domigan, L. J., & Dobson, R. C. J. (2026). Altered levels of known allergens in cultured primary bovine myoblasts for cultivated meat. Journal of Agricultural and Food Chemistry, 74(8). https://doi.org/10.1021/acs.jafc.5c10735
A risk-based approach can guide safe cell line development and cell banking for scaled-up cultivated meat production
Bennie, R.Z., Ogilvie, O.J., Loo, L.S.W., Zhou, H., Ng, S.K., Jin, A., Trlin, H.J.F., Wan, A., Yu, H., Domigan, L.J., and Dobson, R.C.J. (2025). A risk-based approach can guide safe cell line development and cell banking for scaled-up cultivated meat production. Nature Food, 3 January 2025; 6: 25-30. https://doi.org/10.1038/s43016-024-01085-9
Bennie, R.Z., Ogilvie, O.J., Loo, L.S.W., Zhou, H., Ng, S.K., Jin, A., Trlin, H.J.F., Wan, A., Yu, H., Domigan, L.J., and Dobson, R.C.J. (2025). A risk-based approach can guide safe cell line development and cell banking for scaled-up cultivated meat production. Nature Food, 3 January 2025; 6: 25-30. https://doi.org/10.1038/s43016-024-01085-9
Abstract
For commercial viability, cultivated meats require scientifically informed approaches to identify and manage hazards and risks. Here we discuss food safety in the rapidly developing field of cultivated meat as it shifts from lab-based to commercial scales. We focus on what science-informed risk mitigation processes can be implemented from neighbouring fields. We case-study pre-market safety assessments from UPSIDE Foods, GOOD Meat and Vow Group using publicly available dossiers. Quality control and safety assurance practices need to be established and standardized for cell lines and food-grade cell banks.
Sculpting the future of meat: Biomaterial approaches and structural engineering for large-scale cell-based production
Jin, A., Bennie, RZ., Ogilvie, OJ., Trlin, HJF., Kong, NS., Yu, H., et al. (2024). Sculpting the future of meat: Biomaterial approaches and structural engineering for large-scale cell-based production. Sust Food Prot., 2(1): 3–20. https://doi.org/10.1002/sfp2.1023
Jin, A., Bennie, RZ., Ogilvie, OJ., Trlin, HJF., Kong, NS., Yu, H., et al. (2024). Sculpting the future of meat: Biomaterial approaches and structural engineering for large-scale cell-based production. Sust Food Prot., 2(1): 3–20. https://doi.org/10.1002/sfp2.1023
Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: A review
Ogilvie, O. J., Bennie, R. Z., Trlin, H. J. F., Loo, L. S. W., Zhou, H., Jin, A., Oh, J. K., Dobson, R. C. J., Yu, H., & Domigan, L. J. (2024). Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: A review. Food Structure, 39. https://doi.org/10.1016/j.foostr.2023.100361
Ogilvie, O. J., Bennie, R. Z., Trlin, H. J. F., Loo, L. S. W., Zhou, H., Jin, A., Oh, J. K., Dobson, R. C. J., Yu, H., & Domigan, L. J. (2024). Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: A review. Food Structure, 39. https://doi.org/10.1016/j.foostr.2023.100361