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대체단백질식품(식물성 대체육, 배양육, 식용곤충) 국내외 시장 현황 및 연구
조창준(Changjun Cho),임혜원(Hyewon Lim),김보성(Bosung Kim),정희원(Heewon Jung),박성권(Sungkwon Park) 한국축산식품학회 2022 Food and Life Vol.2022 No.1
As the global population increases and issues regarding health, environment, and animal welfare emerge, interest in alternative proteins is rising along with the emphasis on sustainability and food security in agriculture and livestock. Based on protein sources, alternative proteins can be divided into plant-based meat, animal cell-cultured meat, and edible insect. Alternative meat market will keep growing and accounting for 11% of the total protein food market by 2035. America has the largest share in the alternative protein market. Many food companies and startups are developing and distributing alternative proteins in Korea which is ranked 38th. Among them, plant based meat shows advantages in terms of production cost and safety verification, but may present some issues that include anti-nutrients and allergens. Animal-derived cell cultured meat can best mimic traditional meat products, but may have concerns for food safety and high production cost. In order to shift from traditional animal based meat production into extraction-, fermentation-, or culture-based alternative protein manufacturing system, it is necessary to understand the origins, pros and cons, and the current status of research and market for better forecast their future promises and challenges.
이현정(Hyun Jung Lee),정현영(Hyun Young Jung),이창규(Chang-Kyu Lee),박성권(Sungkwon Park),조철훈(Cheorun Jo) 한국축산식품학회 2022 Food and Life Vol.2022 No.1
In near future, we are facing the commercialization of cultured meat. However, there are remaining issues. Especially, the safety management during and/or after production of cultured meat should be secured before the launching. In this review, we investigated i) the current strategy on safety management of cultured meat in leading countries (USA, EU, etc.) as a reference and ii) the whole process and materials used for cultured meat production. Then, the potential considerations in development for safety management of cultured meat were discussed. Although cultured meat could be an edible animal muscle, it is a new category of food using stem cell biotechnology. Therefore, cultured meat may be classified as a novel food as it has no historical record and/or experience for human consumption. The cells and materials (e.g. chemicals, nutrients, growth factors, scaffolds, etc.) for cultured meat production are mostly not approved for food use. In this regard, we believe that the adaption of optimal regulation will secure the safety of cultured meat. Open discussions with various fields and people of interest are helpful for the establishment of its safety management.