Meat has been a dietary staple for a long time, but the high demand for it has had negative impacts on the environment and requires the slaughtering of animals. Fortunately, a solution is on the horizon in the form of lab-grown meat, which recently received approval for sale in the U.S. The U.S. Department of Agriculture granted permission to Good Meat, a division of Eat Just, and Upside Foods to sell meat produced by cultivating animal cells. This process eliminates the need for raising and killing livestock. Initially, lab-grown meat will be available at restaurants and later at supermarkets.
The approval marks a significant milestone as it allows consumers in the United States to experience cultivated meat, which is real meat produced with a fraction of the resources required for traditional meat production, according to Elliot Swartz, principal scientist of cultivated meat at the Good Food Institute. Cultivated meat has a lower environmental impact compared to conventional meat production, with reduced carbon footprints and land use. A survey by the International Food Information Council revealed that environmental sustainability influences the food and beverage purchasing decisions of more than a third of Americans, with climate-friendliness being the top priority when choosing meat and poultry.
The approval from the USDA signifies that meat products grown from animal cells meet the necessary food safety and labeling standards for entry into the U.S. market, said Bryan Hitchcock, chief science and technology officer at the Institute of Food Technologists. Previously, these concepts were limited to laboratories and theoretical discussions. Now, consumers are eager to know more about lab-grown meat—how it’s made, what it tastes like, and when it will be available.
Lab-grown meat, also known as cultured or cell-based meat, is produced by cultivating animal cells in large tanks. These cells are nourished with an oxygen-rich cell culture medium containing nutrients such as amino acids, glucose, vitamins, and proteins. After the cells, which develop into the muscle, fat, and connective tissue that make up meat, are harvested and packaged, the entire process can take anywhere from two to eight weeks, depending on the type of meat. Several companies are working on lab-grown meat, including chicken, beef, pork, and lamb. However, the USDA has currently only approved cultivated chicken. It is important to note that Good Meat emphasizes the non-genetically modified nature of the cells used in their products.
NPR describes lab-grown chicken as tasting similar to traditionally produced chicken breasts in terms of texture, with a chewy consistency. Cultivated meat offers the same taste, smell, and texture as conventional meat, without compromising on quality or harming the planet, according to Swartz. In terms of safety, both the USDA and the Food and Drug Administration have given their approval based on rigorous regulatory standards. The safety of cultivated meat is benchmarked against the typical consumption levels in the average consumer diet, and there is no difference in safety between cultivated meat and its conventional counterparts.
Despite the regulatory approval, some people remain skeptical about lab-grown meat due to its novelty and safety concerns. The approval from global regulatory bodies, along with education and transparency about the creation and testing processes, are vital to building consumer confidence, says Hitchcock. Reports from the World Health Organization and United Nations Food and Agriculture Organization highlight potential safety issues with cell-based foods but note that similar hazards exist in conventionally produced food.
Nutritionally, cultivated chicken has been found to be similar to conventionally produced chicken, but lab-grown meat offers the added advantage of being produced without antibiotics. The controlled formulation and production of lab-grown meat has the potential to enhance nutrients, modify fat and amino acids, and create a nutritionally superior product, suggests Hitchcock.
Lab-grown meat is not suitable for vegans, vegetarians, or those with dietary restrictions as it is made from animal cells. Both Good Meat and Upside Foods state that their products are not vegan, vegetarian, or plant-based. Allergic reactions to conventionally produced chicken are also likely to occur with cultivated chicken. While the environmental impact of lab-grown meat appears promising, experts caution that further research is needed as the industry scales up. The potential for reduced environmental impact exists, but it depends on various factors such as individual processes, scalability, and energy requirements.
Initially, lab-grown meat may be expensive. Good Meat acknowledges its high production costs but is actively working on making the process more cost-effective, with the goal of eventually making lab-grown meat more affordable than conventional meat. Upside Foods also plans to enter the market at a premium price but aims to equalize and eventually reduce costs compared to conventionally produced meat. Launching in restaurants first, Good Meat has partnered with chef José Andrés, who will serve the chicken at his restaurant China Chilcano in Washington, D.C. Upside Foods will begin its launch at Bar Crenn in San Francisco, with plans to expand to other restaurants and eventually enter the retail market.
In conclusion, lab-grown meat offers a promising solution to the environmental challenges and ethical concerns associated with traditional meat production. With its safety approval and comparable nutritional profile, lab-grown meat has the potential to revolutionize the way we consume meat. However, further research and consumer education are necessary to address concerns and ensure the success of this innovative industry.
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