In Vitro Cultivated Cell-Derived Meat Composition
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Solution Overview
Problem
There is a growing demand for comestible products that provide high protein content and healthy nutrients, but existing meat products from slaughtered animals are limited by ethical, economic, and environmental concerns, and do not offer adjustable nutrient profiles suitable for all demographics.
Innovation Solution
A method for preparing a comestible nutrient composition by cultivating proliferating non-human animal cells in vitro, harvesting the cells to provide cell-derived material, and preserving this material to prevent spoilage, which can be optionally mixed with additional consumable ingredients to enhance nutritional value.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If meat from slaughtered animals is used to meet nutrient demand, then high protein content and valuable nutrients are provided, but ethical concerns, environmental pollution, and high area consumption increase
Solution Approach 1:
The patent creates cell-culture-derived meat that copies the nutritional composition and functional properties of traditional meat without requiring slaughter. Animal cells are cultivated in bioreactors to produce muscle tissue with identical amino acid profiles, fatty acid compositions, and micronutrient content, providing the same nutritional value while eliminating environmental harm associated with livestock farming
Solution Approach 2:
The patent extracts only the essential nutrient components (proteins, amino acids, fatty acids, vitamins, minerals) from animal cells through controlled in vitro cultivation, separating the nutritional benefits from the harmful aspects of traditional meat production including slaughter, land use, and greenhouse gas emissions
2Object-affected harmful factors
If cell-culture-derived meat is produced to eliminate slaughter, then ethical and environmental issues are resolved, but preparation effort and costs increase significantly
Solution Approach 1:
The patent implements automated bioreactor systems that self-regulate cell cultivation processes including nutrient delivery, waste removal, and environmental control. The system performs self-monitoring and self-adjustment of pH, temperature, and oxygen levels, eliminating the need for intensive manual preparation while maintaining high production efficiency and reducing operational costs
Solution Approach 2:
The patent optimizes cultivation parameters such as cell density, nutrient concentration, temperature, and pH to maximize growth efficiency and minimize resource consumption. By adjusting these parameters dynamically during the cultivation process, the system achieves cost-effective production while maintaining high ethical and environmental standards
3Reliability
If solid meat-like products are created from cell culture, then clean and safe meat is provided, but energy and resource consumption increase due to 3D shaping and scaffolding
Solution Approach 1:
The patent produces cell culture meat in modular bioreactor units that can be scaled independently. Each bioreactor segment operates autonomously, producing standardized cell masses that can be combined without requiring energy-intensive 3D shaping or scaffold structures. This segmented approach maintains product safety and cleanliness while significantly reducing energy consumption
4Ease of operation
If traditional protein shakes are used for individuals with chewing/swallowing problems, then nutrition is provided, but valuable meat-specific nutrients like essential amino acids and vitamins are missing
Solution Approach 1:
The patent creates a composite nutrient product that combines cell-culture-derived meat components (providing complete amino acid profiles, B vitamins, and other meat-specific nutrients) with liquid or pureed formulations (providing ease of consumption). This composite structure delivers both the nutritional completeness of meat and the accessibility required for dysphagia patients
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method allows for the production of a comestible nutrient composition with well-controllable and adjustable nutrient content, avoiding undesirable materials like xenobiotics and high caloric ingredients, and is more sustainable and environmentally friendly compared to traditional meat production.
Implementation Method 1
cultivating proliferating non-human animal cells of interest in vitro until the cell count of said cells has multiplied by at least 2-fold or more
Implementation Method 2
preserving the cell-derived material from the cells harvested in step (ii) from spoiling
Data Source
AI summary
The invention relates to a method for preparing a comestible nutrient composition comprising the steps of (i) cultivating proliferating non-human animal cells of interest in vitro until the cell count of said cells has multiplied by at least 2-fold or more; (ii) harvesting the cells to provide cell-derived material; and (iii) preserving the cell-derived material from the cells harvested in step (ii) from spoiling. Furthermore, the invention refers to a comestible nutrient composition obtainable from such method and use thereof for providing a well-defined nutrient composition.