Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges—Narrative Review

Abstract

Cellular meat is the result of an innovative technology that facilitates the production of meat through the cultivation of animal cells in controlled laboratory environments. This process reduces the negative impact of traditional animal farming on the environment and creates the possibility of optimizing the nutritional composition, which can have a positive impact on consumer health. The lipid profile, including saturated and unsaturated fatty acids, is a main component of this analysis, emphasizing their significance in health-related contexts. Theoretical considerations suggest that cultured meat could be enriched with health-beneficial fatty acids, such as omega-3, and have a reduced content of saturated fats, which could positively impact public health. In addition to nutritional potential, the article addresses the factors influencing consumer acceptance of cultured meat, emphasizing the importance of transparent production processes and effective educational and communication strategies. Despite the potential benefits, full implementation of this technology requires overcoming technological, economic, and social challenges and further research on its safety and health impact.