This review article assesses meat authentication techniques based on DNA, protein, and metabolite fingerprints of animal meat species for their applicability to cultured meat. Theu authors discuss areas in the cultured meat industry that are vulnerable to food fraud. They consider that none of the traditional techniques adequately addresses all of the authentication questions likely to be asked.
The authors recommend the identification of markers (both physical and biochemical) to differentiate conventional meat from cultured meat in order to ensure overall product traceability. Technique-based categorization of cultured meat products could ease the identification of appropriate authentication methods.
The authors conclude that novel technologies for novel foods, such as cultured meat, need a different approach in terms of authentication methods. The increasing production efficiencies of cultured meat companies should be coupled with increasing regulatory support to protect them from the threat of sham products undermining their market. Cultured meat authentication is essential and must be considered because, in the future, these gaps may be bridged by technological advancements, increasing the similarities between conventional and cultured meats
A standards-based approach for cultured meat authentication would create a safer future for all stakeholders and help prevent food fraud. This could also lead to the increased acceptability of cultured meat and meat products by validating claims and labels.
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