Scientists are exploring innovative methods to create real meat directly from animal cells, a process often referred to as “growing meat.” This development offers a novel approach to meeting global protein demands and represents a shift towards more sustainable food production.
Understanding Cultivated Meat
“Growing meat” refers to what is formally known as cultivated meat, also called cell-based meat or lab-grown meat. This product is genuine animal flesh, including muscle, fat, and connective tissues, produced by cultivating animal cells in a controlled setting outside of an animal. It is not a plant-based alternative or a meat substitute; rather, it is molecularly identical to conventional meat.
This innovative approach uses principles from cellular agriculture and tissue engineering. Cultivated meat contains the same cellular structure and nutritional profile as meat sourced from traditionally farmed animals. The goal is to replicate the natural biological process of cell growth without needing to raise and slaughter animals.
The Process of Growing Meat
The process begins with obtaining a small sample of cells from a living animal, often through a harmless biopsy. These initial cells can be various types, including skeletal muscle stem cells, chosen for their ability to consistently grow and differentiate. This step is performed with care to ensure no harm to the animal.
Once collected, these cells are placed into bioreactors, which are large, temperature-controlled vessels. Inside, the cells are provided with an oxygen-rich cell culture medium. This medium contains essential nutrients such as amino acids, glucose, vitamins, and inorganic salts, often supplemented with growth factors.
As the cells multiply, they are guided to differentiate into the specific cell types that make up meat, like muscle and fat tissue. This process mimics the natural growth that occurs inside an animal’s body, but in an external, controlled environment. The entire process, from initial cell acquisition to the final harvest, can take approximately two to eight weeks.
Motivations Behind Cultivated Meat
The development of cultivated meat is driven by several motivations.
Environmental Sustainability
Traditional meat production demands substantial land and water resources, and it contributes to greenhouse gas emissions. Cultivated meat offers the potential to reduce these environmental impacts, requiring less land and water and producing lower emissions compared to conventional farming.
Animal Welfare
Cultivated meat production eliminates the need for breeding, raising, and slaughtering animals for food. This addresses ethical concerns associated with industrial animal agriculture, offering a more humane alternative.
Public Health Benefits
Growing meat in a sterile, controlled environment reduces the risk of zoonotic diseases. The controlled production environment also allows for managing the meat’s nutritional profile, for example, by reducing saturated fat or enhancing beneficial nutrients.
Current Landscape and Future Prospects
The cultivated meat industry has seen rapid growth since the first cultivated meat burger was unveiled in 2013. As of 2024, over 175 companies globally are working on this technology, backed by substantial investments. While cultivated chicken has been approved for sale in some markets, such as Singapore and the United States, broad commercial availability faces several hurdles.
One challenge is scaling production to meet consumer demand efficiently and affordably. The cost of cell culture media remains high, though projections suggest prices could drop significantly with technological advancements. Another hurdle is achieving widespread consumer acceptance, as some individuals may find the high-tech production process unfamiliar.
Despite these challenges, the future of cultivated meat in the global food system appears promising. Research and development focus on improving efficiency, reducing costs, and enhancing product attributes. Regulatory frameworks are also evolving. As the technology matures and production becomes more efficient, cultivated meat could play a role in diversifying protein sources and contributing to a more sustainable food future.