SPECIALLY COLLECTED PAPERS
for Structured Cultured Meat: A Multi-institutional Consortium Approach
Shimadzu Review 82[3・4] (2026)
Abstract
With the global population forecast to reach 10 billion by 2050, there are mounting concerns over an impending protein supply crisis. While cultured meat created from animal cells offers a sustainable alternative to traditional livestock farming, producing structured cultured meat that mimics the structure, texture, and flavor of traditional steak remains a serious technical challenge. In 2023, Osaka University, Shimadzu Corporation, and others formed the “Consortium for Future Innovation by Cultured Meat,” an alliance that aims to produce marbled, premium beef-like cultured meat using 3D bioprinting. This article describes the technology and issues surrounding structured cultured meat, the current state of technological development achieved by the consortium, initiatives aimed at promoting this technology (including a showcase at the 2025 Osaka-Kansai Expo), and future prospects for commercialization.
1Research & Development Department, Analytical & Measuring Instruments Division, Shimadzu Corporation, Kyoto, Japan
2Department of Applied Chemistry, Graduate School of Engineering, Osaka University, Osaka, Japan
3Representative of ‘Consortium for Future Innovation by Cultured Meat’
*The information contained in Shimadzu Review has not been modified since the original publication date. Please be aware that in some cases, products mentioned within the articles are no longer available.