Manufacturing Cultivated meat follows a three-step production process
What would it look like for... Cultivated meat
Plants
Step 1: Extract Take a small sample of muscle and fat tissue from a source
Step 2: Proliferate Transfer it to a nutrient-rich medium in a bioreactor to enable accelerated cell growth
Step 3: Harvest Combine muscle and fat into desired form of cultivated meat product Source: Ivy Farm Technologies, expert interviews, BCG analysis
the production process emits far fewer greenhouse gases than traditional livestock farming, particularly methane from cattle, which is a major contributor to global warming,” explains Luining. The efficiency of lab-grown meat production also extends to resource utilisation, points out Luining. In conventional farming, substantial amounts of feed are required to produce a small quantity of meat. In contrast, cultivated meat production converts a higher percentage of nutrient inputs into edible meat, significantly improving resource efficiency.
Acceptance and cost
As the lab-grown meat industry continues to evolve, the future appears bright. Advancements in technology promise to enhance the scalability and affordability of cultivated meat production, making it a viable option for a broader audience. Regulatory approvals are gradually being secured in various countries, facilitating the market entry of lab-grown products. For example, cultivated chicken was approved for sale in Singapore in 2020 and in the US in 2023, and in 2024 cultivated steak was approved in Israel. It’s also well on the way to being approved in the UK in the next few years, with the government awarding £1.6m in funding to the FSA to develop an efficient safety assessment process for the novel foods. “We believe the real game-changer is collaboration with the wider industry: the industrial meat producers, the farmers, the ranchers and other companies in the space. There is so much we can learn from each other, and we all have a piece of the puzzle to really make an impact,” adds Luining. By working together, the cultivated meat sector can leverage existing supply chains and infrastructure to drive meaningful change in the food system. However, there are challenges that lab-grown meat must overcome before it can fully replace conventional meat. Cost is a major factor, as the production of cultivated meat is still more expensive than traditional methods. As the technology advances, costs are expected to decrease, but this will take time.
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Furthermore, consumer acceptance plays a critical role in the future of lab-grown meat. Many people remain hesitant to try it due to concerns about taste, safety and the overall ‘naturalness’ of the product. Italy and two states in the US, for instance, have banned the sale of cultivated meat with Florida Governor Ron DeSantis going as far as to say that Florida “is fighting back against the global elite’s plan to force the world to eat meat grown in a petri dish”, in a statement in May 2024. To address these issues, companies like Meatable are working on improving the sensory qualities of their products to ensure they closely mimic traditional meat while also educating consumers about the benefits. Mosa Meat is also working on bringing the production costs down to make cultivated meat more affordable and accessible for consumers.
On a promising pathway Lab-grown meat represents a transformative approach to meat production, addressing both ethical concerns and environmental challenges. By cultivating animal cells in a controlled environment, this innovative solution offers a sustainable alternative to traditional meat while delivering the same nutritional benefits. “Cultivated meat will become a common feature on supermarket shelves and restaurant menus, contributing to a more sustainable and resilient food system,” Luining states. As technology continues to advance and collaboration within the industry deepens, lab- grown meat has the potential to reshape our food systems for the better. The urgency to tackle climate change, resource scarcity and food insecurity has never been more pronounced. As consumers increasingly seek out sustainable options, lab-grown meat stands at the forefront of this movement, offering a promising pathway to a more responsible and eco-friendly food industry. With the support of both consumers and industry stakeholders, the future of cultivated meat looks not only sustainable but also deliciously promising. ●
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