Sureyya Topaloglu, Regulatory Researcher and Regulatory Trends Consultant
Introduction: A New Era for Meat
Lab-grown meat, also known by a variety of names such as cultured meat, cultivated meat, cell-based meat or lab-to-table meat, is gaining global attention as an alternative to traditional livestock farming. Yet, the term “meat” itself sparks debate, as legal definitions vary across countries. Although lab-grown meat is not widely available yet, it has made its way into some markets, including Singapore, Israel, the US and the UK.
Since the first cultured hamburger was introduced in London in 2013, significant advancements have been made in the production and scalability of lab-grown meat. The process involves extracting animal cells, growing them into muscle tissue in nutrient-rich solutions, and forming that tissue into familiar meat products like nuggets or burgers.
Pros and Cons: Potential and Challenges
Lab-grown meat viewed by advocates as supporting the increasing global demand for meat, which is expected to rise according to the Food and Agriculture Organization (FAO). Livestock farming drives a significant portion of global land use and deforestation in some parts of the world, especially in regions like the Brazilian Amazon. Lab-grown meat could reduce these impacts by using less water and energy while emitting fewer greenhouse gases. Additionally, it holds potential for improving food security and animal welfare. Some countries like Denmark are preparing to introduce tax laws for emissions resulting from livestock farming.
However, the cost of producing lab-grown meat remains a major challenge. While new techniques like Tangential Flow Filtration (TFF) are helping to lower production costs, lab-grown meat is still far more expensive than traditional meat. A 2021 analysis by the Good Food Institute found that using sustainable energy in production facilities could reduce the carbon footprint of lab-grown beef by 92%, pork by 52%, and chicken by 17%. Yet, the economic feasibility of scaling up production to meet global demand is still in question.
Regulatory Difficulties and Discussions on Labeling
Regulatory approval and labeling are key issues for lab-grown meat. Singapore was the first country to approve the sale of lab-grown chicken in 2020, and the US followed in 2021 with safety standards for cultured meat production. While some states in the US are moving forward, others like Florida and Alabama have banned lab-grown meat, calling it “fake meat” and imposing fines for its sale. One company is challenging the Florida law based on constitutional grounds. Meanwhile, the state of Iowa requires specific labels and Nebraska is considering action. West Virginia is also exploring labeling requirements for meat alternatives.
In Europe, lab-grown meat is still in the early stages of approval. The European Food Safety Authority (EFSA) has yet to complete the scientific research needed for a decision, though industry pressure is increasing. A French company has already submitted the first application to sell cultivated meat in Europe, and the UK has cleared lab-grown meat for use in pet food.
The Future of Lab-Grown Meat
Lab-grown meat’s future depends on several factors, particularly its ability to replicate the taste and texture of traditional meat. Research from South Korea in July 2024 suggests that lab-grown meat is nearing the taste of real meat, but its appearance ‒ which looks like a pink jelly for now ‒ may deter consumers.
Public acceptance will be critical to the success of lab-grown meat. While efforts continue to make production more affordable, it’s unlikely to be cheaper than conventional meat in the near future. At best, lab-grown meat will be priced similarly, and its success will hinge on whether it can match traditional meat in both taste and appearance.
Conclusion: A Step Toward More Meat Alternatives
Lab-grown meat represents a major shift in how we produce food. While challenges around cost, regulation, and consumer acceptance remain, lab-grown meat has the potential to satisfy the environmental and animal welfare concerns of some consumer audiences. As production methods improve and costs are decreased, lab-grown meat may eventually compete directly with traditional meat sources.
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