Cultured meat. Cultivated meat. Lab-grown meat. Cell-based meat. Whatever you call it, the newest addition to alternative protein is having a bit of a moment. Know more:
Different proteins present different complications, though: Makers of cell-based seafood don’t have the advantage medical research gives those cultivating mammalian cells, for example.
Experts say that’s unlikely to change anytime soon. Scaling up the production of cultivated protein from a pilot stage to a commercial level requires technological advances, industry observers say, and massive bioreactors required for mass manufacturing don’t exist yet. Elsewhere, policy-makers in China, Israel and the Netherlands have signaled support for cell-based meat, but none have approved commercial sales.Technically, cultivated meat is not vegan or even vegetarian: It’s made from growing cells taken from real animals.
“If you believe that taking anything from an animal, including a cell, is exploitative, then you won’t be [eating cultivated meat],” says Sonalie Figueiras, founder of sustainability website Green Queen. But when it comes to the climate impact of cultivated protein, the answer isn’t entirely straightforward.
But growing meat in bioreactors demands significant amounts of electricity, particularly at scale.
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