Assessment of the potential nutritional value of cell-cultured chicken meat in light of European dietary recommendations

Abstract

In 2023, the United States Department of Agriculture approved cell-cultured chicken meat (CCM) made with animal cell culture technology; similar applications may soon be submitted for assessment in Europe. This study employed data submitted to the US Food and Drug Administration to re-evaluate the nutritional and safety of CCM manufactured by one US-based company in the light of European Union recommendations. Compared to conventional chicken meat, serum-free CCM revealed lower content of protein, and the majority of indispensable amino acid contents, Mg, and vitamin B3, but higher levels of total fat, saturated fatty acids, cholesterol, vitamins B5, B6, and A, and minerals Ca, Cu, Fe, K, Mn, Na, P, Se, and Zn. Toxic elements (As, Cd, Pb, Hg) did not exceed allowance thresholds, though serum-free CCM had higher levels of Cd and Pb than conventional chicken meat. Although this first assessment of CCM generally falls within the European Union requirements, it is crucial to optimize the reproducibility of the production process due to observed variabilities in nutrient levels between tested lots. This study represents a re-evaluation of CCM offered by a single product, yet it should not be extrapolated to the entire field of cultured meat.