SPECIAL STORY 60 FEED & ADDITIVE MAGAZINE October 2023 “As a consequence of weak academic research in this area, cell-based food has not yet proven to be as healthy or so nutritious compared to meat from farm animals due to a lack of data. Research in nutrition with digestibility approaches needs to be conducted to study the absorption of nutrients from cell-based food by the human digestive tract. Regarding interactions with the environment, only a few studies have been conducted so far with no clear conclusion. In addition, livestock farming systems have weaknesses but also benefits not considered yet in the comparison with cell-based food.” THE FUTURE OF CULTURED MEAT AND ITS IMPACT ON LIVESTOCK Dr Sghaier Chriki Researcher - INRAE, France Associate Professor - ISARA, France Dr Jean-François Hocquette Outstanding class Research Director - INRAE, France President - French Association for Animal Production Dr Marie-Pierre Ellies-Oury Researcher - INRAE, France Scientific Director - Bordeaux Sciences Agro, France THE PROBLEM TO SOLVE The major challenges facing our evolving agrifood system nowadays are to provide enough food for a growing human population while protecting the planet, consumer health and also farm animals. To meet these challenges, sustainable ways of production should be developed. According to the FAO: “Sustainable diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Therefore, sustainable diets are (1) protective and respectful of biodiversity and ecosystems, (2) culturally acceptable, (3) accessible, (4) economically fair and affordable; (5) nutritionally adequate, safe and healthy; while (6) optimizing natural and human resources”. Business sustainability is also important, which means organizing new business and management models to meet the sustainable development goals. STATE OF THE ART In this context, more and more FoodTech companies are proposing a disruptive technique based
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