Cellular agriculture is an emerging field of biotechnology that produces agricultural products like meat, dairy, and leather from cell cultures instead of whole organisms. Using techniques from synthetic biology and tissue engineering, this approach cultivates cells in a controlled laboratory setting. This process offers an alternative to traditional farming, moving production from farms to facilities that resemble breweries.
The Scientific Process of Cellular Agriculture
The production process begins by sourcing initial cells from a living animal through a small, minimally invasive biopsy. These starter cells, often stem cells, are selected for their ability to replicate extensively. The goal is to establish a cell line that can grow indefinitely, removing the need to return to the animal for more samples.
Once a stable cell line is established, the proliferation phase begins. The cells are placed in a bioreactor, a large vessel that provides a controlled environment for growth. Inside the bioreactor, the cells are submerged in a nutrient-rich liquid called a growth medium that fuels cell division and multiplication. This solution contains all the necessary components for cell development, including:
- Proteins
- Sugars
- Fats
- Vitamins
For products requiring structure, like a piece of meat, scaffolding and differentiation are used. Scaffolding, often made from plant-based materials, provides a structure for cells to attach to and organize into a three-dimensional tissue. The cells are then encouraged to differentiate into specific types, such as muscle and fat cells, which are the primary components of meat. This process helps the final product develop a texture that mimics conventionally produced meat.
Types of Cellular Agriculture Products
Cellular agriculture yields two distinct categories of products: cellular and acellular. Cellular products are composed of cultured cells grown to form tissues, such as cultured meat. For these products, muscle and fat cells are grown to create beef, chicken, or seafood that is biologically identical to meat from animals, and the method can also produce materials like leather.
Acellular products are not made of cells but are created by them through a process called precision fermentation. This method uses microorganisms like genetically engineered yeast or bacteria, which are programmed to produce specific organic molecules like proteins and fats. For instance, yeast can produce milk proteins like casein and whey for dairy products, or egg proteins for egg whites. Other examples include producing collagen for gelatin and specific fats for food applications.
Comparison to Conventional Farming
Cellular agriculture uses resources differently than conventional animal farming. Life-cycle analyses suggest that producing meat from cells could require significantly less land and water, with some studies projecting reductions of up to 98% and 90% respectively. Energy inputs may also be lower because resources are directed only toward growing the desired product rather than sustaining a whole animal.
Cellular agriculture improves animal welfare by eliminating the need to raise and slaughter animals for food. A single cell sample can supply a large amount of meat, which addresses ethical concerns associated with industrial livestock farming. For many consumers, this is a primary reason to support the technology.
The controlled environment of cellular agriculture facilities can improve food safety. Products are grown in sealed bioreactors, reducing the risk of contamination from pathogens like Salmonella or E. coli. This process also removes the potential for exposure to zoonotic diseases and eliminates the need for antibiotics.
Market Availability and Regulation
The commercialization of cellular agriculture is in its early stages, with availability varying by country. Singapore was the first nation to approve the sale of cultured meat, with the United States following. In the U.S., the Food and Drug Administration (FDA) and the Department of Agriculture (USDA) share oversight. The FDA regulates cell collection and growth, while the USDA’s Food Safety and Inspection Service (FSIS) handles the final production and labeling of meat products.
Consumer access to cultured meat is limited, often restricted to specific restaurants in countries where it is approved. Acellular products from precision fermentation are more widely available. For example, animal-free whey protein is an ingredient in some commercially sold ice creams and cream cheeses.
The industry faces challenges in scaling production and reducing costs to compete with conventional products. Many companies are working to advance the technology and expand operations. Widespread market availability will depend on technological progress, navigating regulations, and gaining consumer acceptance.