Global Research Trends in Cultured Meat and Halal Biotechnology: a Bibliometric Analysis
Published:
2026-06-22Downloads
Abstract
Biotechnology has rapidly emerged as a key driver of innovation in the food and industrial sectors, emphasizing efficiency, sustainability, and halal compliance. However, research addressing halal biotechnology remains limited and fragmented. This study aims to analyze research trends in cultured meat, cellular agriculture, and halal biotechnology with a particular focus on halal enzyme production and cultured meat, using a bibliometric approach. Data were collected from the Scopus database using the keywords (“halal biotechnology” OR “halal enzyme” OR “cultured meat” OR “lab-grown meat” OR “cellular agriculture”) within the article title field, covering publications from 2020 to 2025. The data were analyzed using VOSviewer and Biblioshiny to map publication growth, author collaboration, institutional affiliations, and keyword co-occurrences. A total of 987 documents were identified, showing fluctuating yet steadily increasing trends over the years. The literature is heavily dominated by cultured meat research, whereas halal biotechnology remains underrepresented, forming the central node in the cultured meat and cellular agriculture research network. Conversely, the keyword “halal” appeared only 11 times, mostly related to halal enzymes, halal awareness, and halal ingredients, indicating limited integration of halal perspectives in current biotechnology research. China, the United States, and South Korea emerged as the most productive countries, while Nanjing Agricultural University, Jiangnan University, and Chung-Ang University were identified as the top contributing institutions. These findings highlight a significant research gap in halal biotechnology, underscoring the need for greater scientific exploration of halal enzymes and halal-certified cultured meat production.
Keywords:
cellular agriculture cultured meat ; food biotechnology halal biotechnology VOSviewerReferences
[1] F. Humpenöder, B. L. Bodirsky, I. Weindl, H. Lotze-Campen, T. Linder, and A. Popp, “Projected environmental benefits of replacing beef with microbial protein,” Nature, vol. 605, no. 7908, pp. 90–96, May 2022, doi: 10.1038/s41586-022-04629-w.
[2] D. J. McClements et al., “Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology,” Annu. Rev. Food Sci. Technol., vol. 12, no. 1, pp. 1–28, Mar. 2021, doi: 10.1146/annurev-food-092220-030824.
[3] Z. F. Bhat, J. D. Morton, S. L. Mason, A. E. A. Bekhit, and H. F. Bhat, “Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest,” Compr. Rev. Food Sci. Food Saf., vol. 18, no. 4, pp. 1192–1208, Jul. 2019, doi: 10.1111/1541-4337.12473.
[4] M. J. Post et al., “Scientific, sustainability and regulatory challenges of cultured meat,” Nat. Food, vol. 1, no. 7, pp. 403–415, Jul. 2020, doi: 10.1038/s43016-020-0112-z.
[5] D. Bhattacharya, P. K. Nanda, M. Pateiro, J. M. Lorenzo, P. Dhar, and A. K. Das, “Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products,” Microorganisms, vol. 10, no. 10, p. 2058, Oct. 2022, doi: 10.3390/microorganisms10102058.
[6] X. Guan, J. Zhou, G. Du, and J. Chen, “Technological Trend and Suggestions for Cultured Meat Industry,” Chinese J. Eng. Sci., vol. 25, no. 3, p. 251, 2023, doi: 10.15302/J-SSCAE-2023.07.018.
[7] R. Behera and L. Adhikary, “Review on cultured meat: ethical alternative to animal industrial farming,” Food Res., vol. 7, no. 2, pp. 42–51, Mar. 2023, doi: 10.26656/fr.2017.7(2).772.
[8] A. Suychinov et al., “Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution,” Potravin. Slovak J. Food Sci., vol. 18, pp. 331–346, Mar. 2024, doi: 10.5219/1957.
[9] S. S. Ho, M. Ou, and A. V. Vijayan, “Halal or not? Exploring Muslim perceptions of cultured meat in Singapore,” Front. Sustain. Food Syst., vol. 7, Apr. 2023, doi: 10.3389/fsufs.2023.1127164.
[10] J. Junaidi and A. Asmadin, “IN VITRO MEAT INDUSTRY: LEGAL ANALYSIS OF MANUFACTURE AND CONSUMPTION IN FIQIH PERSPECTIVE,” Proceeding Annu. Conf. Islam. Econ. Law, vol. 2, no. 1, pp. 68–83, Mar. 2023, doi: 10.21107/aciel.v2i1.134.
[11] R. Nurindarwati, M. Mulyoto, and D. Hasyim, “Evaluation Model of Character Education Programs in Islamic Religious Education and Moral Education Learning at SMP Negeri I Surakarta,” J. Res. Soc. Sci. Econ. Manag., vol. 1, no. 9, pp. 1453–1472, 2022, doi: 10.36418/jrssem.v1i9.152.
[12] A. Fuseini, “Halal food certification in the UK and its impact on food businesses: a review in the context of the European Union.,” CABI Rev., pp. 1–7, Apr. 2017, doi: 10.1079/PAVSNNR201712007.
[13] A. Windarsih, A. Rohman, F. D. O. Riswanto, Dachriyanus, N. D. Yuliana, and N. K. A. Bakar, “The Metabolomics Approaches Based on LC-MS/MS for Analysis of Non-Halal Meats in Food Products: A Review,” Agriculture, vol. 12, no. 7, p. 984, Jul. 2022, doi: 10.3390/agriculture12070984.
[14] A. Rohman and A. Windarsih, “The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review,” Int. J. Mol. Sci., vol. 21, no. 14, p. 5155, Jul. 2020, doi: 10.3390/ijms21145155.
[15] M. S. Hossain, “Consumption of Stem Cell Meat : An Islamic Perspective,” IIUM Law J., vol. 27, no. 1, pp. 233–257, Jun. 2019, doi: 10.31436/iiumlj.v27i1.384.
[16] M. H. Ramli, A. S. Rosman, A. Md Sikin, and M. A. Jamaludin, “Assessment of Halal Tayibban Risks in Broiler Farming Activities Using the ‘Cause-and-Effect Diagram’ Approach,” Int. J. Acad. Res. Bus. Soc. Sci., vol. 14, no. 7, Jul. 2024, doi: 10.6007/IJARBSS/v14-i7/21176.
[17] A. Ali, G. Xiaoling, M. Sherwani, and A. Ali, “Factors affecting Halal meat purchase intention,” Br. Food J., vol. 119, no. 3, pp. 527–541, Mar. 2017, doi: 10.1108/BFJ-10-2016-0455.
[18] D. Darmawati, D. Hardiana, D. Mainata, and M. B. Nuryadin, “Halal Industry: A literature Bibliometric Review on Halal Studies,” Mazahib, vol. 22, no. 1, pp. 175–211, Jun. 2023, doi: 10.21093/mj.v22i1.5477.
[19] N. Omar, N. Hashim, Z. Muda, R. Embong, and R. Yaakob, “Parameters for Determining Halal Compliance of Technology-Driven Innovations in the Food Industry: Advancing SDG 2 on Food Security,” J. Lifestyle SDGs Rev., vol. 5, no. 1, p. e03577, Dec. 2024, doi: 10.47172/2965-730X.SDGsReview.v5.n01.pe03577.
[20] A. Imron and A. Y. Muallifah, “Fiqh of Biotechnology: Reinterpreting Qur’anic Verses on the Impurity of Pigs and Its Implications for the Halal Status of Vaccines,” J. Stud. Ilmu-ilmu Al-Qur’an dan Hadis, vol. 26, no. 1, pp. 189–216, Mar. 2025, doi: 10.14421/qh.v26i1.6134.
[21] M. E. S. Mirghani, A. Elgharbawy, H. Jaiyeoba, and W. S. H. Wan Sulaiman, “HALALAN TOYYIBAN FLANKED BY RELIGION, REGULATION AND GLOBALIZATION,” Chem. Nat. Resour. Eng. J. (Formally known as Biol. Nat. Resour. Eng. Journal), vol. 7, no. 1, pp. 10–20, Jul. 2023, doi: 10.31436/cnrej.v7i1.81.
[22] Marina Abu Bakar, Afiffudin Mohammed Noor, and Syaimak Ismail @ Mat Yusoff, “Halal Meets Biotech: Exploring Integration Opportunities and Challenges in Malaysian Universities,” Sains Insa., vol. 10, no. 1, pp. 62–74, May 2025, doi: 10.33102/sainsinsani.vol10no1.721.
[23] M. Şimşek, “ETİK VE MORAL DEĞERLER AÇISINDAN ALTERNATİF GIDA KAYNAKLARI-HELAL EKSENİNDE BİR DEĞERLENDİRME-,” in ALTERNATİF GIDA KAYNAKLARI, Türkiye Bilimler Akademisi, 2024, pp. 233–250.
[24] R. Othman Jaludin, S. Man, and M. Baharuddin, “[Halal Issues in Biotechnology Applications Against Selected Pharmaceutical Products] Isu-Isu Halal dalam Aplikasi Bioteknologi Terhadap Produk Farmaseutikal Terpilih,” J. Islam dan Masy. Kontemporari, vol. 19, pp. 74–90, Sep. 2018, doi: 10.37231/jimk.2018.19.0.284.
[25] A. S. Binti Shaharudin, N. F. Zarmani, and M. N. Hamdan, “Halal Compliance in Cultivated meat Production: Risks and Strategic Management,” Malaysian J. Soc. Sci. Humanit., vol. 10, no. 2, p. e003256, Mar. 2025, doi: 10.47405/mjssh.v10i2.3256.
[26] S. Said and M. S. Hanapi, “Philosophical Concept of Halal Science: Thematic Exegesis Research,” J. Techno Soc., vol. 11, no. 1, Jun. 2019, doi: 10.30880/jts.2019.11.01.008.
[27] M. Izzuddin and H. H. Adinugraha, “A LITERATURE REVIEW POTENTIAL DEVELOPMENT OF HALAL INDUSTRY IN INDONESIA,” LIKUID J. Ekon. Ind. Halal, vol. 2, no. 1, Jan. 2022, doi: 10.15575/likuid.v2i1.14915.
[28] P. H. N. Pengiran Haji Hashim, N. binti Omar, and S. N. Rashidah binti A.Kossachi, “The Position of Maqasid Daruriyyah in Addressing The Halal Status of Food Product Innovations Today,” Int. J. Acad. Res. Progress. Educ. Dev., vol. 13, no. 2, Apr. 2024, doi: 10.6007/IJARPED/v13-i2/21216.
[29] H. Risza, “The Role of Universities in Pioneering Halal Product Innovation and Education in Indonesia,” AL-ISHLAH J. Pendidik., vol. 16, no. 2, pp. 821–829, May 2024, doi: 10.35445/alishlah.v16i2.5218.
[30] Widaryanti and W. A. Wan Abdullah, “Discovering thematic change and evolution of political connections research,” Futur. Bus. J., vol. 10, no. 1, p. 59, Dec. 2024, doi: 10.1186/s43093-024-00356-y.
[31] M. Nafik Hadi Ryandono, I. Mawardi, L. Nugraha Rani, T. Widiastuti, R. Tri Ratnasari, and A. Kusuma Wardhana, “Trends of research topics related to Halal meat as a commodity between Scopus and Web of Science: A systematic review,” F1000Research, vol. 11, p. 1562, Jun. 2023, doi: 10.12688/f1000research.123005.2.
[32] M. W. Raza, F. Uddin, and A. Rasheed, “Factors influencing halal cosmetic adoption: A systematic literature review and future research directions using TCCM framework.” Oct. 31, 2023, doi: 10.21203/rs.3.rs-3508278/v1.
[33] N. H. Sahari, N. A. Aziz, J. A. Latiff, N. H. Harun, F. A. Mazlan, and M. sitah Musa, “Role of Department of Islamic Development Malaysia (JAKIM) in Controlling the Importation of Halal Meat in Malaysia,” Int. J. Relig., vol. 5, no. 12, pp. 1307–1316, Nov. 2024, doi: 10.61707/yp5fpd33.
[34] W. Verbeke et al., “‘Would you eat cultured meat?’: Consumers’ reactions and attitude formation in Belgium, Portugal and the United Kingdom,” Meat Sci., vol. 102, pp. 49–58, Apr. 2015, doi: 10.1016/j.meatsci.2014.11.013.
[35] A. H. Mohd Daud, U. H. Mohd Soffian Lee, and A. Ismail, “The Practice of Halal Certification: A Case of Malaysia’s Halal Meat-Based Industry,” Int. J. Acad. Res. Bus. Soc. Sci., vol. 13, no. 8, Aug. 2023, doi: 10.6007/IJARBSS/v13-i8/17666.
[36] S. Chriki, M.-P. Ellies-Oury, D. Fournier, J. Liu, and J.-F. Hocquette, “Analysis of Scientific and Press Articles Related to Cultured Meat for a Better Understanding of Its Perception,” Front. Psychol., vol. 11, Aug. 2020, doi: 10.3389/fpsyg.2020.01845.
[37] M. M. Mostafa, “Three decades of halal food scholarly publications: A PubMed bibliometric network analysis,” Int. J. Consum. Stud., vol. 46, no. 4, pp. 1058–1075, Jul. 2022, doi: 10.1111/ijcs.12813.
[38] A. Rejeb, K. Rejeb, S. Zailani, and Y. Kayikci, “Knowledge diffusion of halal food research: a main path analysis,” J. Islam. Mark., vol. 14, no. 7, pp. 1715–1743, Jun. 2023, doi: 10.1108/JIMA-07-2021-0229.
[39] D. Jiang et al., “Knowledge mapping of tumor microenvironment for breast cancer: a bibliometric analysis from 2014 to 2023,” Front. Immunol., vol. 16, Mar. 2025, doi: 10.3389/fimmu.2025.1550988.
[40] E. Soice and J. Johnston, “How Cellular Agriculture Systems Can Promote Food Security,” Front. Sustain. Food Syst., vol. 5, Nov. 2021, doi: 10.3389/fsufs.2021.753996.
[41] C. J. Bryant, “Culture, meat, and cultured meat,” J. Anim. Sci., vol. 98, no. 8, Aug. 2020, doi: 10.1093/jas/skaa172.
[42] B. Martins et al., “Advances and Challenges in Cell Biology for Cultured Meat,” Annu. Rev. Anim. Biosci., vol. 12, no. 1, pp. 345–368, Feb. 2024, doi: 10.1146/annurev-animal-021022-055132.
[43] S. J. Allan, P. A. De Bank, and M. J. Ellis, “Bioprocess Design Considerations for Cultured Meat Production With a Focus on the Expansion Bioreactor,” Front. Sustain. Food Syst., vol. 3, Jun. 2019, doi: 10.3389/fsufs.2019.00044.
[44] A. Boereboom, M. Sheikh, T. Islam, E. Achirimbi, and F. Vriesekoop, “Brits and British Muslims and their perceptions of cultured meat: How big is their willingness to purchase?,” Food Front., vol. 3, no. 3, pp. 529–540, Sep. 2022, doi: 10.1002/fft2.165.
[45] M. Izhar Ariff Mohd Kashim, A. A. Abdul Haris, S. Abd. Mutalib, N. Anuar, and S. Shahimi, “Scientific and Islamic perspectives in relation to the Halal status of cultured meat,” Saudi J. Biol. Sci., vol. 30, no. 1, p. 103501, Jan. 2023, doi: 10.1016/j.sjbs.2022.103501.
[46] R. D. Warner, “Review: Analysis of the process and drivers for cellular meat production,” Animal, vol. 13, no. 12, pp. 3041–3058, 2019, doi: 10.1017/S1751731119001897.
[47] N. F. Humairah Nordin, N. A. A. Addie Irman, I. A. Zulaikha Mohd Shuhaidi, B. N. M. Kafli, and M. H. Rosidi, “From Lab to Table: Islamic Jurisprudential Analysis of Cultured Meat Production,” Int. J. Res. Innov. Soc. Sci., vol. IX, no. VII, pp. 4857–4868, 2025, doi: 10.47772/IJRISS.2025.907000393.
[48] W. Barbosa et al., “Trends and Technological Challenges of 3D Bioprinting in Cultured Meat: Technological Prospection,” Appl. Sci., vol. 13, no. 22, p. 12158, Nov. 2023, doi: 10.3390/app132212158.
[49] L. Lewisch and P. Riefler, “Cultured meat acceptance for global food security: a systematic literature review and future research directions,” Agric. Food Econ., vol. 11, no. 1, p. 48, Oct. 2023, doi: 10.1186/s40100-023-00287-2.
[50] M. I. Rodríguez Escobar, E. Cadena, T. T. Nhu, M. Cooreman-Algoed, S. De Smet, and J. Dewulf, “Analysis of the Cultured Meat Production System in Function of Its Environmental Footprint: Current Status, Gaps and Recommendations,” Foods, vol. 10, no. 12, p. 2941, Nov. 2021, doi: 10.3390/foods10122941.
[51] N. Lee and S. Lee, “Effects of message frames and visual cues on cell-cultured meat communication: sensation seeking as a moderator,” J. Sci. Commun., vol. 23, no. 03, Apr. 2024, doi: 10.22323/2.23030201.
[52] D. Sikora and P. Rzymski, “The Heat about Cultured Meat in Poland: A Cross-Sectional Acceptance Study,” Nutrients, vol. 15, no. 21, p. 4649, Nov. 2023, doi: 10.3390/nu15214649.
[53] A. A. Khalifa and M. A. Haridy, “Have we made any progress? A comment on the ‘Scarcity of publications from the Arab countries in one of the Q1 orthopedic journals, is it us or the journal?,’” J. Musculoskelet. Surg. Res., vol. 5, p. 315, Aug. 2021, doi: 10.25259/JMSR_104_2021.
[54] E. Sachini, K. Sioumalas-Christodoulou, C. Chrysomallidis, G. Siganos, N. Bouras, and N. Karampekios, “COVID-19 enabled co-authoring networks: a country-case analysis,” Scientometrics, vol. 126, no. 6, pp. 5225–5244, Jun. 2021, doi: 10.1007/s11192-021-03952-9.
[55] M. R. Mustapha, F. Ahamad, N. Y. Hazahari, and N. Samsudin, “Ethical issues in the halal food supply chain: a systematic bibliometric review,” J. Islam. Mark., vol. 15, no. 12, pp. 3804–3819, Dec. 2024, doi: 10.1108/JIMA-07-2023-0210.
[56] B. Budiyoko, M. A. Rachmah, W. A. Saputro, D. R. Utami, and K. Prasetyo, “Halal Certification of Agricultural Export Commodities: Opportunities and Challenges,” J. halal Prod. Res., vol. 5, no. 2, pp. 52–61, Dec. 2022, doi: 10.20473/jhpr.vol.5-issue.2.52-61.
License
Copyright (c) 2026 Ade Lenty Hoya, Jaenal Abidin
This work is licensed under a Creative Commons Attribution 4.0 International License.
.png)
