Gene editing-free, high-yield production of cultured chicken

Global demand for animal protein is expected to double by 2050 when livestock production will reach peak capacity. Cellular agriculture offers an opportunity to meet the increasing demand for animal products, but the technology is currently limited by genetic modification of immortalized cells, low yields, and high production costs. Here, we demonstrate the spontaneous immortalization and genetic stability of fibroblasts derived from several chicken breeds. Cell lines were adapted for growth as single-cell suspensions in serum-free culture medium, reaching densities of 108x10⁶ cells/mL in continuous culture, corresponding to yields of 360 g/L. We show that soy phosphatidylcholine (lecithin) activates PPARg, inducing adipogenesis in immortalized fibroblasts. Blending cultured adipocyte-like cells with high-moisture extruded soy protein formed chicken strips in which mouth feel and texture were supported by a blend of animal and plant proteins while aroma and flavor were driven by cultured animal fat. Visual and sensory analysis graded the product 4.5/5.0, with 85% of the study group extremely likely to replace their food choice with this cultured meat product. This demonstration of immortalization without genetic modification and high yield manufacturing, is a critical steppingstone in the market realization of cultured meat.