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Cultured Meat 2023-2043

培養肉 2023-2043年

この調査レポートは、主要プレイヤーへのインタビューを含む、同分野に関する広範な一次調査に基づき、培養肉産業の詳細な技術および市場評価について詳細に調査・分析しています。 ... もっと見る

培養肉

出版社	出版年月	価格	ページ数	言語
IDTechEx アイディーテックエックス	2022年12月13日	お問い合わせくださいライセンス・価格情報注文方法はこちら	253	英語

※価格はデータリソースまでお問い合わせください。

Table of Contents

Summary

この調査レポートは、主要プレイヤーへのインタビューを含む、同分野に関する広範な一次調査に基づき、培養肉産業の詳細な技術および市場評価について詳細に調査・分析しています。

主な掲載内容（目次より抜粋）

・培養肉の製造：技術の概要

・培養肉産業

・培養肉市場予測

・企業プロフィール

Report Summary

This report provides an in-depth technology and market evaluation of the cultured meat industry based on extensive primary research into the sector, including interviews with key players. The report discusses the global meat industry and its sustainability issues, the chemical and physical make-up of meat, the process of making cultured meat, the current state of the cultured meat industry, and the regulations governing it, alongside profiles of players in the industry. The report contains historic market data from 2021 and market forecasts from 2023 to 2043 segmented into 5 geographic markets. The report predicts that the global cultured meat market will be worth US$2.1 billion by 2033 and US$13.7 billion by 2043.

Cultured meat, otherwise known as cultivated or lab-grown meat, is an emerging technology area that uses animal cells grown in the lab to create meat products without requiring animal slaughter and with the potential to avoiding the environmental problems that hinder conventional agriculture. Unlike many of today's plant-based meat alternatives, cultured meat technology has the capability to create products identical to conventional meat, comprising the same fat and muscle tissue. Cultured meat has been rapidly emerging as a new market over the last few years. Within less than a decade, cultured meat has grown from a handful of start-ups to over 80 companies across the cultured meat value chain. This report tracks investment in the space, showing how investments have risen from US$250,000 in 2015 to US$800 million in 2022.

In November 2022, UPSIDE Foods received pre-market approval from the Food and Drug Administration (FDA), the United States' regulatory body for cultured meat. This was the first time a major market had approved a cultured meat product, a major step that demonstrates the viability of this industry. With this promising signal from the FDA, and precedence established by the Singapore market with the GOOD Meat product by company Eat Just approved first in 2020, the industry has begun to climb a growth phase involving rapid scaling up and many products expected to commercialize in the coming years.

Yet despite the optimism, the industry still has some major challenges to overcome before cultured meat can disrupt the US$1 trillion conventional meat industry. Cultured meat is still extremely expensive to produce, and no company has yet developed a method for producing cultured meat at a commercial scale. This report discusses the technical challenges around cultured meat and scaling, including discussion about starter cells, growth media, scaffolds, and bioreactors. Nevertheless, technology has advanced significantly in recent years and cost is being driven down. The report identifies further opportunities in the cultured meat industry in the future.

In this report, IDTechEx answers the questions:

What are the sustainability issues facing the meat industry?

What is cultured meat?

How is cultured meat made?

What are the main technological hurdles to producing cultured meat at a commercial scale?

Who are the main players in the field and how do they differ?
Which companies are leading the early industry?
When will cultured meat products be available commercially across the world?
What are the regulations on sale of cultured meat?
Where are the opportunities in the cultured meat value chain?

Developments over the next few years are set to play a pivotal role in the progress of the cultured meat industry and its potential to disrupt the US$1 trillion global meat industry. Cultured Meat 2023-2043, a new report from IDTechEx, explored the technological and market factors that will shape the future of this emerging industry.

This report provides critical market intelligence about the cultured meat industry. This includes:

A review of the value of cultured meat

The meat industry and its sustainability issues.
A definition of cultured meat and the current state of the industry.
Technology of cultured meat production
Review of the technology within the four key components of cultured meat production: starter cells, growth media, bioreactors, and scaffolds.
Discussion of technical challenges in scaling up cultured meat production.

Extensive market analysis for cultured meat

Profiles of cultured meat players and case studies throughout the report.
Analysis of the investment landscape from 2015-2022.
Consumer considerations in commercialising cultured meat.
The regulatory landscape with a focus on the US and EU.
10-year and 20-year market forecast of the global cultured meat industry segmented by geographical markets.

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EXECUTIVE SUMMARY

1.1.

Cultured meat

1.2.

A brief history of meat substitutes

1.3.

The challenge of feeding a growing population

1.4.

The environmental impact of animal agriculture

1.5.

The world is unlikely to become vegetarian

1.6.

The potential of cultured meat

1.7.

The state of cultured meat

1.8.

How is cultured meat made?

1.9.

The four main factors in cultured meat production

1.10.

1) Starter cells

1.11.

2) Growth medium

1.12.

3) Bioreactors

1.13.

Innovation in bioreactor technology

1.14.

4) Scaffolds and structures

1.15.

Challenges in scaffolding

1.16.

Challenges of scale up

1.17.

The cultured meat industry is expanding

1.18.

The emergence of a cultured meat value chain

1.19.

Cultured meat producers by animal cells used

1.20.

Cultured meat demonstration products

1.21.

Evaluating a cultured meat company

1.22.

Leading investments in cultured meat industry

1.23.

Cultured meat industry total funding by region and key companies

1.24.

Cultured meat market forecast by region, 2023-2033

INTRODUCTION

2.1.1.

Chapter overview

2.2.

The meat industry: An overview

2.2.1.

The meat industry - An overview

2.2.2.

The American meat industry - An overview

2.2.3.

Meat production across the world

2.2.4.

Demand in the developed world has mostly stagnated

2.2.5.

Demand in the developing world is growing

2.2.6.

Chicken is taking the lead

2.2.7.

An overview of the seafood industry

2.3.

Sustainability issues in the meat industry

2.3.1.

The challenge of feeding a growing population

2.3.2.

The challenge of feeding a growing population

2.3.3.

Meat is an inefficient source of nutrition

2.3.4.

The environmental impact of animal agriculture

2.3.5.

Beef has the highest environmental impact

2.3.6.

UN climate report and COP27

2.3.7.

Public health risks

2.3.8.

COVID-19: The latest zoonotic disease stemming from the meat industry

2.3.9.

The problem with seafood

2.4.

Alternative proteins

2.4.1.

The world is unlikely to become vegetarian

2.4.2.

A brief history of meat substitutes

2.4.3.

Plant-based meat

2.4.4.

Challenges of plant-based meat

2.4.5.

Structured and unstructured meat

2.4.6.

Fermentation derived proteins

2.5.

Cultured Meat

2.5.1.

Cultured meat

2.5.2.

The potential of cultured meat

2.5.3.

The state of cultured meat

2.5.4.

GOOD Meat by Eat Just - the first commercial product

2.5.5.

Interest in cultured meat is growing

2.5.6.

"Cultured meat", "cultivated meat", or "clean meat"?

2.5.7.

The environmental impact of cultured meat

2.5.8.

The environmental impact of cultured meat

2.5.9.

The first cultured meat products

2.5.10.

When will cultured meat be widely available?

2.5.11.

Challenges facing the cultured meat industry

WHAT IS MEAT?

3.1.

Chapter overview

3.2.

The structure of meat

3.3.

The structure of meat

3.4.

Myocytes or myotubes

3.5.

Myogenesis

3.6.

Connective tissue - Fibroblasts and chondrocytes

3.7.

Adipocytes

3.8.

The importance of fat in meat

3.9.

The extracellular matrix (ECM)

3.10.

Texture in meat

3.11.

The taste of meat

3.12.

The nutritional profile of meat

3.13.

Nutrient profiles of animal and plant-based proteins

MAKING CULTURED MEAT: A TECHNOLOGY OVERVIEW

4.1.1.

How is cultured meat made?

4.1.2.

The four main factors in cultured meat production

4.1.3.

Each component of cultured meat production is interdependent

4.2.

Starter cells

4.2.1.

Starter cells

4.2.2.

Creating meat from cultured cells

4.2.3.

Choosing the right starter cells

4.2.4.

Embryonic stem cells

4.2.5.

Induced pluripotent stem cells (iPSCs)

4.2.6.

Mesenchymal stem cells (MSCs)

4.2.7.

Myosatellite cells

4.2.8.

Starter cell choice in making cultured meat

4.2.9.

Myoblasts

4.2.10.

Cultured fat

4.2.11.

Beyond fat and muscle

4.2.12.

Beyond fat and meat: Other case studies

4.2.13.

Cell line banking

4.2.14.

Cell line development - A key differentiator

4.2.15.

Genetic engineering: A dirty word or a necessity?

4.2.16.

Genetic engineering: Potential areas of development

4.2.17.

Genetic engineering case study: UPSIDE Foods

4.2.18.

Developing cell lines for different species

4.2.19.

The unique benefits and challenges of cultured seafood

4.3.

Growth medium

4.3.1.

Growth medium

4.3.2.

What's in growth medium?

4.3.3.

The problem with growth medium

4.3.4.

Fetal bovine serum (FBS)

4.3.5.

Many companies struggle to move beyond FBS

4.3.6.

Why is developing serum free media difficult?

4.3.7.

What's in serum?

4.3.8.

Why is growth medium so expensive?

4.3.9.

What's in basal medium?

4.3.10.

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Cultured Meat 2023-2043

Summary

Table of Contents

ご注文は、お電話またはWEBから承ります。お見積もりの作成もお気軽にご相談ください。

本レポートと同分野（アグリビジネス）の最新刊レポート

IDTechEx社の食品 - Food分野での最新刊レポート

本レポートと同じKEY WORD（培養肉）の最新刊レポート

よくあるご質問

IDTechEx社はどのような調査会社ですか?

調査レポートの納品までの日数はどの程度ですか?

注文の手続きはどのようになっていますか?

お支払方法の方法はどのようになっていますか?

データリソース社はどのような会社ですか?