Cultivated meat is genuine animal meat grown directly from cells, outside of an animal. Also known as cultured or cell-based meat, this product is biologically the same as its conventional counterpart; the primary difference lies in the production method. Instead of raising and slaughtering animals, this approach uses techniques from cellular agriculture to produce meat in a controlled environment. The concept, first demonstrated with a burger in 2013, has since evolved into a growing industry with more than 175 companies globally aiming to produce everything from chicken and beef to seafood.
The Science of Cultivating Meat
The process of creating cultivated meat begins with sourcing starter cells from an animal, often through a harmless biopsy or by collecting eggs. The most common starter cells include muscle stem cells, fat cells, and fibroblasts. These cells are selected for their ability to multiply efficiently and develop into the desired types of tissue that make up a piece of meat.
Once sourced, the cells are placed into a cultivator, also known as a bioreactor. This sealed, sterile vessel provides a temperature-controlled environment that mimics the conditions inside an animal’s body. Inside the cultivator, the cells are submerged in a nutrient-rich liquid called a growth medium. This medium acts as the cells’ food source, containing a mix of amino acids, glucose, vitamins, and proteins necessary for them to divide and grow.
As the cells multiply, they need a structure to help them organize into the familiar texture of meat. This is achieved using scaffolding, which is a structure that helps shape the growing cells into muscle and fat tissue. Often made from plant-based materials, scaffolds provide the framework for cells to form into less complex products like ground meat or nuggets. The entire process, from cell collection to harvesting, can take anywhere from two to eight weeks.
Regulation and Safety Oversight
In the United States, the safety and regulation of cultivated meat are handled through a joint framework between the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). This partnership, established in 2019, ensures comprehensive oversight to confirm these new food products are safe, wholesome, and properly labeled.
The FDA’s oversight covers the initial stages of production. This includes all activities related to cell collection, the creation and maintenance of cell banks, and the entire process of cell growth inside the bioreactors. The FDA ensures that companies follow good manufacturing practices and have risk-prevention controls in place. Facilities are subject to FDA inspection to confirm that the biological material is safe before it can be harvested.
Once the cells are ready to be harvested, regulatory responsibility for livestock, poultry, and catfish products shifts to the USDA’s Food Safety and Inspection Service (FSIS). The FSIS oversees the processing, packaging, and labeling of the final meat products. Establishments must receive a grant of inspection from the FSIS, and their operations are inspected at least once per shift, consistent with conventional meat plants. All cultivated meat products sold must bear the official USDA mark of inspection.
Nutritional Profile and Sensory Experience
The nutritional makeup of cultivated meat is designed to be comparable to conventional meat, as it is composed of the same animal muscle and fat cells. It provides high-quality proteins and essential amino acids. A unique aspect of this production method is the potential to customize the nutritional content. For instance, the profile of fatty acids can be adjusted to replace saturated fats with more beneficial ones, like omega-3s.
Replicating the exact micronutrient profile, such as specific B vitamins and minerals like iron, remains a challenge. These components are often derived from an animal’s diet and processed by various organs, so they may need to be added to the culture medium or the final product. Because the production process is sterile, it reduces risks from pathogens like E.coli or Salmonella and can be made without antibiotics, addressing health concerns related to conventional farming.
The taste, texture, and appearance of cultivated meat are intended to be equivalent to conventional meat. The components that create flavor and texture—muscle proteins, fat composition, and connective tissue—are all present. Companies have focused on creating products like nuggets and ground meat, where texture is easier to replicate. Achieving the complex structure of a whole-cut steak is more difficult but remains a long-term goal for the industry.
Environmental and Ethical Dimensions
A primary motivation for developing cultivated meat is to create a more sustainable food system. Projections indicate that producing meat this way could significantly reduce the environmental footprint compared to conventional livestock farming. Life cycle assessments suggest that, depending on the product, cultivated meat could:
- Lower greenhouse gas emissions by 78–96%
- Use up to 99% less land
- Reduce water consumption by 82–96%
The environmental benefits are closely tied to the energy source used in production. If facilities are powered by renewable energy, the carbon footprint of cultivated meat can be substantially reduced. Some analyses, however, caution that if production relies on highly purified growth media and conventional energy, its global warming potential could be higher than that of traditional beef.
From an ethical standpoint, cultivated meat addresses widespread concerns about animal welfare in industrial farming. Because it does not require slaughter and removes the animal from the production cycle, it appeals to consumers who are ethically troubled by conventional methods but still wish to consume meat.
Market Availability and Consumer Landscape
Cultivated meat is not yet a common sight in grocery stores or restaurants. Its availability is limited as the industry works to overcome hurdles related to cost and scale. The production process is expensive, making it difficult to manufacture products at a volume that meets broad consumer demand.
In June 2023, the first U.S. approvals for sale were granted to two California-based companies, UPSIDE Foods and GOOD Meat. They received clearance from both the FDA and USDA to sell their cultivated chicken products. Following these approvals, the first sales occurred in select high-end restaurants in San Francisco and Washington, D.C.
The initial market strategy for these companies is to introduce their products through exclusive restaurant partnerships, where consumers are often more open to trying new foods. As of now, the United States and Singapore are the only countries where cultivated meat products have been approved and are being sold to consumers, marking the first steps toward wider market penetration.