Cultured meat, also known as lab-grown meat or cell-based meat, is meat that is produced by in vitro cultivation of animal cells, rather than by traditional animal agriculture. The process involves taking a small sample of animal cells and then growing and multiplying them in a nutrient-rich culture medium. Over time, these cells form muscle tissue that can be harvested and processed into meat products.
Lab-grown meat has several potential consequences, including (1) cost – it is currently more expensive to produce than traditional animal agriculture, which is prohibitive to many consumers; (2) safety – despite the production process being highly controlled, there is still a risk of contamination, allergens, compromised nutritional quality, chemical contaminants, and long-term safety on human health; (3) regulation – there are currently few regulations in place to govern its production, labeling, and sale; (4) job displacement – the widespread adoption of cultured meat could have an impact on jobs in the traditional animal agriculture industry, which could have economic and social consequences; and (5) loss of traditional food heritage – the traditions of food and ethos accompanying food in many cultures could get diluted with the spread of lab-grown meat.
The idea of producing meat without the need for animals has been around for several decades. In 1932, Winston Churchill predicted the possibility of "weaning humanity from the old-world methods of livestock rearing, which are so destructive of animal life, so wasteful of land and so detrimental to the national health."
The first serious attempt to create cultured meat was made in the early 2000s, when NASA funded research into the development of "meat" that could be produced in space. This research was motivated by the challenges of producing food in the limited resources of a space mission, where traditional agriculture is not feasible.
The first successful lab-grown meat experiment was conducted in 2013 by Dr. Mark Post at Maastricht University in the Netherlands. His team produced a small hamburger patty made from cultured beef muscle cells. The patty was cooked and taste-tested at a public event in London.
Since 2013, several companies and research organizations have joined the race to produce viable cultured meat products. These include Memphis Meats, Aleph Farms, Future Meat Technologies, and SuperMeat, among others.
Examples of cultured meat products that have been developed by companies and research organizations include: (1) Memphis Meats – an American company that has developed several cultured meat products, including meatballs, chicken, and duck; (2) Mosa Meat –this Dutch company is a spinoff of the original Maastricht University lab that produced the first cultured meat burger; (3) Integriculture – a Japanese company that made the first lab-grown foie gras in 2017; (4) Cubiq Foods – a company in Spain which is one of a few lab-grown meat companies developing lab-grown fat, which for many critics, is essential for a “true” meaty taste; and (5) SuperMeat – an Israeli company that is focused on developing a cultured chicken product that is affordable and scalable.
Cultured meat is cost prohibitive to the average consumer. The technology and infrastructure required to produce cultured meat products on a large scale are still in the early stages of development, which means that the cost of production is currently much higher than traditional animal agriculture.
Public acceptance is low. The concept of meat grown in a lab is still relatively new and unfamiliar to many people, which means that some consumers are hesitant to try cultured meat products. This limits the demand for cultured meat and slows down the growth of the industry.
There are regulatory challenges associated with the production and sale of cultured meat. The technology is still new, which means that there are few established regulations governing its production and sale.
Lab-grown meat is the only sustainable option for meat consumption moving forward. Traditional animal agriculture is a significant contributor to greenhouse gas emissions, deforestation, and water pollution. Cultured meat has the potential to significantly reduce the environmental impact of meat production, as it requires fewer resources and produces fewer greenhouse gas emissions.
Factory farming practices are often criticized for their treatment of animals. Cultured meat eliminates the need for animal farming, which could reduce the amount of animal suffering.
Cultured meat has the potential to provide a sustainable and reliable source of protein, especially in regions where traditional agriculture is not feasible due to climate, geography, or other factors. Thus, it plays a significant part in food security.
Cultured meat can be produced without the use of antibiotics or other drugs, which are often used in traditional animal agriculture. This could potentially reduce the risk of antibiotic resistance and other health issues associated with consuming meat.
The development of cultured meat represents a significant technological innovation that could lead to new products and applications beyond meat production.