Cultivated meat is an innovative food technology that produces real animal meat directly from cells. This process bypasses the need to raise and slaughter animals, offering a new approach to meat production. It is emerging as a significant development in the food industry, with the potential to reshape how meat is sourced and consumed globally.
What is Cultivated Meat
Cultivated meat is genuine animal meat, including muscle, fat, and connective tissues, produced by growing animal cells in a controlled environment. It is biologically identical to conventional meat, originating from the same cell types found in animals. This distinguishes it from plant-based alternatives, which are made entirely from plant ingredients and are designed to mimic the taste and texture of meat but do not contain animal cells. Unlike traditional meat from slaughtered livestock, cultivated meat is grown outside of an animal, replicating natural cellular growth processes.
The resulting product is nutritionally comparable to conventional meat. The production method is often referred to as cellular agriculture, which focuses on producing food and materials directly from cell cultures.
The Production Process
The journey of cultivated meat begins with obtaining a small cell sample from a living animal. This initial step involves a small muscle biopsy or skin sample from a healthy animal. These starter cells, often stem cells, are selected for their ability to multiply continuously.
Once obtained, these cells are placed into bioreactors, vessels providing a controlled, clean, and temperature-regulated environment for cell growth. Inside bioreactors, cells are fed an oxygen-rich culture medium containing essential nutrients like amino acids, glucose, vitamins, and inorganic salts. This nutrient-rich environment allows the cells to proliferate and multiply into billions or trillions of cells.
As the cells grow, they are encouraged to differentiate into specific tissue types, such as skeletal muscle, fat, and connective tissues. This differentiation can be influenced by changes in the medium composition and by scaffolding structures that provide a physical framework for the cells to organize and mature. Scaffolding helps cells grow into the desired meat product, mimicking the natural extracellular matrix. After a growth period, which can range from two to eight weeks depending on the type of meat, cells are harvested and prepared into final products.
Why Cultivated Meat Matters
Cultivated meat addresses several significant concerns associated with traditional livestock farming, starting with environmental sustainability. Its production requires substantially less land and water compared to conventional meat, with some studies estimating reductions in land use by over 95% and water use by up to 90%. This minimizes the environmental footprint of meat production, a major contributor to deforestation and water pollution. Furthermore, greenhouse gas emissions linked to cultivated meat production are projected to be significantly lower than those from conventional livestock farming, offering a potential solution to climate change concerns.
Beyond environmental benefits, cultivated meat presents a compelling solution for animal welfare. By producing meat from cells, the process eliminates the need for raising, breeding, and slaughtering animals. This promotes a more humane approach to meat production, aligning with growing consumer awareness.
Cultivated meat also holds promise for global food security, particularly for a growing world population projected to reach 9.7 billion by 2050. Producing meat in controlled environments can reduce the risk of foodborne illnesses and ensure a stable supply, even in regions with limited agricultural resources or during unfavorable conditions like natural disasters. This approach could provide a more resilient and consistent source of protein, helping to meet increasing food demand while minimizing reliance on traditional, resource-intensive agriculture.
From Lab to Plate
Bringing cultivated meat to consumers involves navigating complex regulatory landscapes and addressing market challenges. Singapore became the first country to authorize the commercial sale of cultivated meat in December 2020, specifically chicken developed by Eat Just. This approval by the Singapore Food Agency (SFA) followed a rigorous review, positioning Singapore as a leader in novel food regulation. Subsequently, the United States also approved cultivated chicken products from UPSIDE Foods and GOOD Meat for sale in June 2023, following a dual regulatory pathway involving the FDA and USDA.
Despite these early approvals, consumer acceptance remains a significant hurdle for cultivated meat. Factors such as perception of unnaturalness, taste, texture, and cost influence consumer willingness to try and adopt these products. Initial studies suggest that while consumers may be open to trying cultivated meat, especially when informed about its environmental benefits, price and sensory expectations are major obstacles. To achieve widespread acceptance, cultivated meat products will need to closely mimic the sensory qualities of traditional meat at an affordable price.
The economic hurdles of scaling production to compete with traditional meat are substantial. While studies suggest cost reductions are possible through techniques like continuous processing and animal-free serum, achieving price parity with conventional meat, particularly chicken, is a key goal. This involves significant technological improvements, including more efficient media use by cells, reduced bioreactor capital costs, and increased cell density. The future impact of cultivated meat on the global food system will depend on continued advancements in production efficiency, successful regulatory approvals, and growing consumer confidence in its safety and quality.