Lab-grown meat is moving closer to an everyday reality with the FDA approval yesterday of two companies making it. Learn more about the process and it's benefits in this article from 2021. Will you eat lab-grown meat?
cell cultured meat may be the solution we’ve been looking for. One of the early arguments in favor of the meat was that it had a much smaller environmental footprint than traditionally farmed meat. However, studies on the environmental impact of the process have varied in their estimates, primarily because researchers must make a lot of assumptions about the methods that will be used to produce the meat.
that factored in steam cleaning of the bioreactor came up with higher energy use estimates than those that didn’t.
Whether cell cultured meat turns out to be a game-changer or not remains to be seen. But in any case, it’s not likely to happen in time for your next cookout. Today, eight years after its debut in London, several companies are in the process of bringing this brave new meat out of the lab and into the factory, and eventually, they hope, into supermarkets. And they have largely worked out the flavor issues. Tasters are now more likely to use words like “delicious” than “not unpleasant.
Nicholas Genovese, a stem cell biologist and a pioneer of the science that made cell cultured meat feasible, co-founded a company working to bring this meat to market. Genovese, who recently left Upside, points out that the real challenges for all these companies are scalability and meeting regulatory hurdles. Bringing a product to market at a competitive price “involves a lot of considerations that really don't come into the picture if you're trying to make a prototype,” he says.
Also, the technology is so far limited to ground meat — hamburgers and nuggets made from something more like minced chicken . There are still many hurdles to get over before you’ll be able to toss a slab of cell cultured T-bone on the grill. To create the muscle fiber meat eaters relish in steak or chicken breast, researchers are trying different techniques, including stretching tissue on
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No butcher needed: Lab-grown meat to hit store shelves, restaurants soonTwo lab-grown meat companies were approved to begin selling their cell-grown product in the U.S.
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US approves chicken made from cultivated cells, the nation's first 'lab-grown' meatFor the first time, U.S. regulators on Wednesday approved the sale of chicken made from animal cells, allowing two California companies to offer “lab-grown” meat to the nation's restaurant tables and eventually, supermarket shelves. The Agriculture Department gave the green light to Upside Foods and Good Meat, firms that had been racing to be the first in the U.S. to sell meat that doesn't come from slaughtered animals — what's now being referred to as “cell-cultivated' or “cultured” meat as it emerges from the laboratory and arrives on dinner plates. The move launches a new era of meat production aimed at eliminating harm to animals and drastically reducing the environmental impacts of grazing, growing feed for animals and animal waste.
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