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Topic: Labgrown meat

Lab-grown meat is produced by cultivating cells in a laboratory. Nofima researches the technology, quality, and potential uses in food.

Results from research on labgrown meat

Proteins produced in the laboratory – research is moving forward

Chicken fillets keep longer when the correct packaging method is used

One cell (+ residual raw material) can become several thousand kilograms of meat

Projects on labgrown meat

Thumbnail for Sustainable cell culture media for cultivated meat

Food4Cells

Sustainable cell culture media for cultivated meat

2025 - 2027

Thumbnail for Enabling biotechnology for future food production

ARRIVAL

Enabling biotechnology for future food production

2023 - 2027

Thumbnail for Precision Food Production

Precision

Precision Food Production

2021 - 2025

Thumbnail for Bioreactor technology and growth media for laboratory-grown meat

GrowPro

Bioreactor technology and growth media for laboratory-grown meat

2018 - 2021

Publications on labgrown meat

Life cycle assessment of culture media with alternative compositions for cultured meat production

The International Journal of Life Cycle Assessment, 2024
Academic article

Emerging Food Trends: Cellular Agriculture – novel food production technology

2024
Academic chapter/article/Conference paper

Critical review of cultivated meat from a Nordic perspective

Trends in Food Science & Technology, 2024
Academic article

Den nye maten dyrkes i laboratoriet.

2023
Academic chapter/article/Conference paper

Towards a cellular food future: Final recommendations from the Protein 2.0 project to Norwegian policy makers and food system actors

2023
Report

Expansion of bovine skeletal muscle stem cells from spinner flasks to benchtop stirred-tank bioreactors for up to 38 days

Frontiers in Nutrition, 2023
Academic article

Associated Research Areas

Diet and health

Quality and measurement methods

Raw material knowledge
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