Lab Grown Meat (a.k.a. Cultured Meat)

A Primer on Lab-Grown Meat.

The global population is projected to reach 9.8 billion by 2050 according to the UNDES report from 2021. To meet the needs of this expanding population, livestock production must increase to 455 million tons for consumption, which represents approximately 40% growth compared to the levels in 2019 as noted by Gerber and colleagues in 2019. However, the current practice of animal farming is responsible for 14.5% of human-caused greenhouse gas emissions. This is mainly due to the release of methane and nitrous oxide, potent gases that contribute significantly to global warming effects, surpassing even the impact of carbon dioxide, as pointed out by Bohnes and Laurent in 2021. Moreover, the substantial land and water resources necessary for livestock production exacerbate issues related to carbon emissions and environmental impact. All of these factors collectively contribute to the overall carbon and environmental footprints.

40% of meat consumption globally is from animal meat and this demand is expected to double by  2050 (FAO, 2009). To address queries related to global-scale meat consumption and to meet the meat demand, lab-grown meat could play a crucial role.

Cultured meat refers to meat produced by using artificial cell culture. It is made by growing master cells produced by collecting samples from cattle, pigs, and other livestock. The meat is artificially produced by using tissue engineering techniques. Except for when cells are collected, existing livestock is not used in the production processes. Cultured meat is seen as a new field in food products, where livestock meat is recreated without killing farm animals.

The production process of cultured meat

Cultured meat is generated with the technology of tissue engineering, where stem cell lines can multiply and be distinguished into meat elements used to produce cultured meat (Arshad et al., 2017). These cells, which are extracted from embryos or biopsied from cattle, are grown in tiny cell cultures before being extended in a seed simulation that offers medium and optimal growth affection for cell proliferation (Ben-Arye & Levenberg, 2019). These cells are then moved to bioreactors where they develop muscle tissue by growing on scaffolds. The tissue is generally in slim layers when collected, and it must be piled to mimic meat products of a specified thickness. Multiple types of cells can also be co-cultured together to form a 3D cultured meat (Young & Skrivergaard, 2020).

Cultured meat production process ( Global lab-grown meat market insights )
 Cultured meat production process ( Global lab-grown meat market insights )

Global Lab Grown Meat size was valued at USD 123.04 million in 2021 and is poised to grow from USD 173.24 million in 2022 to USD 740 million by 2030, growing at a CAGR OF 21.9% in the forecast period (2023-2030).

Market Snapshot
Market Snapshot

Singapore famously became the world’s first country to approve the sale of cultivated meat in 2020 when it gave the go-ahead for Eat Just’s chicken nuggets. Cultivated meat products are approved by the Singapore Food Agency (SFA) on a case-by-case basis, with producers submitting safety assessments to grant pre-market approval. (Source- BBC News) The U.S. is the second country to approve the sale of lab-grown meat. Two cultivated meat companies — GOOD Meat and Upside Foods — were granted permission by the U.S. Department of Agriculture to produce and sell products on June 21, 2023. (Source- The Guardian) The Netherlands is making history and headlines as the first European country to allow lab-grown meat tastings. On July 5, 2023. The Netherlands is making history and headlines as the first European country to allow lab-grown meat tastings. Italy has a different take on lab-grown meats and has put a ban on such products to protect the country’s food heritage. Israel, the European Union, the United Kingdom, Australia, New Zealand, Japan, and China made the most significant regulatory moves in the field of cultured meat. There are a handful of other countries that are pushing ahead with regulatory frameworks and economic support – a few to watch include South Korea, India, Canada, and the United Arab Emirates.

Why lab-grown meat?

As the global population grows, traditional livestock farming may struggle to meet meat demand. Lab-grown meat offers a more efficient and reliable protein source, supporting future food security. Its production requires less land, water, and resources, reducing greenhouse gas emissions and environmental impact. Unlike conventional farming, it minimizes antibiotic use, lowering the risk of antibiotic-resistant bacteria. Produced in controlled environments, lab-grown meat also reduces the risk of contamination and foodborne illnesses.

Challenges

Lab-grown meat faces several challenges, primarily its high cost and complex production process. Researchers are working to reduce costs, but widespread accessibility will take time. Traditional meat holds cultural and emotional significance, making consumer adoption difficult due to taste preferences and perceptions of “naturalness.” Regulatory frameworks are still developing, and ensuring safety and quality adds complexity. Additionally, lab-grown meat must compete with plant-based alternatives on taste, price, and ethics. Overcoming these challenges will require collaboration among researchers, industry, policymakers, and consumers to make lab-grown meat a viable sustainable protein option.

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