The future of meat: innovations in production within an expanding and sustainable food system
Abstract
Meat has played a central role in human evolution, shaping not only our diets but also our societies, cultures, and technologies. From early hunting practice to the domestication and systematic production of livestock, the history of meat production closely parallels human development. Today, however, industrial meat production faces growing challenges, including environmental sustainability, resource efficiency, ethical concerns, and evolving consumer expectations. In this review, the transformation of meat production is discussed, with a focus on emerging scientific and technological innovations aimed at improving meat quality, sustainability, and production efficiency. In addition, the concept of cellular agriculture is summarized as a complementary approach for producing future agricultural products, including protein sources, along with conventional meat production and other meat alternative technologies. The future of meat is not merely a technological challenge, but a multidisciplinary endeavor, as the market introduction of cell-based foods, a key component of cellular agriculture, broadens the meat science landscape and enables innovation to advance alongside conventional meat production in support of sustainable and resilient food systems.