Cultivated Meat on the Menu in the US for the First Time in History

A ground-breaking scientific endeavor addressing global food security, animal welfare, and greenhouse gas emissions is poised to achieve a significant milestone, with cultivated meat soon debuting in the United States (US). On June 21, the United States Department of Agriculture (USDA) granted approval to both Upside Foods and Good Meat, pioneering producers of lab-grown meat, allowing them to sell their cultivated chicken to consumers. This historic decision follows clearance from the Food and Drug Administration (FDA) and represents a leap forward after decades of dedicated research and development. As a result, consumers will now have the unprecedented opportunity to savor cultivated meat products, heralding a new era of sustainable and ethical food choices that hold the potential to transform the future of the global meat industry. According to Global News Wire, the global cultivated meat market is expected to grow at a CAGR of 23.2% reaching about USD 1.4 billion by 2032.

Cultivated or cultured-cell meat is a cutting-edge innovation where animal stem cells are nurtured in steel bioreactors, supplied with a carefully balanced mixture of vitamins, fats, sugars, and oxygen. This controlled environment fosters the development of meat tissue, eliminating the need to raise or slaughter animals for meat production. Leading companies, such as Upside, and environmentalists hail this technique for its immense potential to reduce greenhouse gas emissions associated with conventional animal farming. Traditional livestock farming demands extensive land and water resources, while the routine use of antibiotics for disease control raises concerns about antibiotic resistance. Cultivated meat offers a more sustainable and ethical alternative, positioning itself as a game-changer in the quest for a greener and more responsible approach to meat production.

Source: Upside Foods

Besides Upside Foods and Good Meat, the first FDA-approved cultivated meat companies producing chicken, numerous other start-ups are gearing up to enter the market with a diverse range of cultivated meat options. These innovative companies will offer cultivated beef, lamb, pork, and even seafood made from animal cells, showcasing the potential for sustainable and ethical meat alternatives.

Despite the tremendous progress in cultivated meat production, several critical issues persist, with demand, pricing, and sustainability taking center stage. Firstly, demand for meat alternatives continues to soar as health-conscious consumers drive the shift away from traditional meat consumption. Plant-based meat producers have been quick to capitalize on this trend, experiencing steady growth, albeit slightly slower than initially projected. Similarly, the demand for cultivated meat shows promising prospects, with expectations of steady growth over the next decade.

However, a significant challenge lies in the pricing of cultivated meat. The question of affordability weighs heavily on most consumers' minds and early indications of premium pricing for cultivated meat options. At China Chilcano, Good Meat's cultivated chicken will be available for diners starting July 31. The restaurant will feature eight servings of the meat per week as part of a special USD70 tasting menu. Similarly, in San Francisco, Upside Foods' chicken will be served monthly and exclusively by reservation, beginning August 4, as part of a premium USD150 tasting menu at Bar Crenn. The high price point of cultivated meat may pose a barrier to mainstream adoption, particularly in the early stages of market introduction. This is a plight that still plagues plant-based meat products, which remain significantly more expensive than animal-based meat, as previously discussed by Tridge.

Source: Tridge, Good Food Institute

This pricing dilemma has been a persistent struggle for the plant-based meat sector, hindering its ability to compete effectively with conventional meat offerings. As the cultivated meat industry evolves, so do efforts to address these pricing challenges, achieving more cost-competitive production. Technological advancements and economies of scale are expected to drive down production costs over time, making cultivated meat more accessible to a broader consumer base.

Moreover, sustainability remains a focal point in the cultivated meat discourse. While the potential to reduce greenhouse gas emissions and alleviate environmental impacts from conventional animal farming is compelling, the cultivation process must strive for maximum sustainability. Ensuring responsible use of resources, minimizing energy consumption, and developing efficient bioreactor systems are critical components of the sustainability equation. Collaboration between cultivated meat producers, policymakers, and research institutions is essential in fostering a sustainable and resilient cultivated meat industry. Additionally, transparent communication and public awareness campaigns will play a vital role in educating consumers about the environmental benefits of cultivated meat and motivating them to make informed and responsible choices.

As cultivated meat finds its place in the culinary landscape, its long-term success will depend on overcoming these challenges. While the initial pricing may pose some obstacles, continuous innovation and dedication to sustainability will pave the way for cultivated meat to become a viable and impactful solution in meeting the world's growing demand for protein and addressing pressing environmental concerns.

For further reading, follow the links below:

1. Consumer Taste for Plant-Based Foods Grows Globally as Burgeoning Market Reaches New Heights

2. Market Trends in the Meat and Seafood Industry