Abstract

The technology required for tissue-engineering food is the same as for medical applications, and in fact is derived from it. There are major differences in the implementation of those technologies, primarily related to the enormous scale required for food production and the different economical framework. In addition, the emotional context of food tissue engineering is also more complex than for medical applications. On the other hand, the tissues that are generated do not need to integrate in the body, with less risk of adverse effects in the event of incomplete functional, neuronal or humoral adaptation. The implementation of tissue engineering for food is still in its infancy. No products exist yet. It will be extremely challenging to make these products a reality for the consumer, but the reward and return in terms of value for our society will be tremendous.