The Application and Safety of Novel Additives in Artificial Meat
DOI:
https://doi.org/10.54097/vyj89b51Keywords:
Novel additive, Cell-cultured meat, Plant-based meat, Genetic engineering.Abstract
As an emerging food, artificial meat is gradually taking over the catering market. The application and safety of its new additives in food have drawn much attention. The application demand for new additives in both plant-based meat and cell-cultured meat is increasingly widespread, but it faces challenges in the field of food safety. This article reviews the application and potential risks of two core types of additives in artificial meat. The research found that some genetically modified additives, flavor enhancers, cell scaffold materials, and culture medium components, etc., can improve the quality and sensory characteristics of artificial meat within a reasonable usage range, but toxicological and other experiments have shown their safety risks. This article aims to provide theoretical support for the standardization, safety assessment, and policy formulation of the artificial meat industry, and to promote its safe and sustainable development in the artificial meat market.
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