Cultivated (or “lab-grown”) meat is virtually identical, in terms of cellular structure and nutrition, to meat produced by raising and slaughtering animals: the difference is, it is produced by growing animal cells in a controlled environment, rather than raising and killing animals to produce each product (Good Food Institute). The process begins with obtaining stem cells from an animal, which are then placed in bioreactors, specialized systems designed to support cell growth. These cells are fed an oxygen-rich cell culture that contains basic nutrients and is supplemented with growth factors. Over time, the cells differentiate into skeletal muscle, fat, and connective tissues that make up the structure of meat. Unlike plant-based substitutes such as Beyond Meat, which are made entirely from plant ingredients, lab-grown meat should become indistinguishable from the meat of slaughtered animals.
Cultivated meat is advantageous over the flesh from animals raised for meat for a variety of reasons. For example, it is more environmentally friendly than current farming practices. One analysis projected cell-based meat to use 7-45% less energy, produce 78-96% less global greenhouse gas emissions, use 99% less land, and 82-96% less water, depending on the type of animal raised for meat with which it was compared (Tuomisto & Joost Teixeira de Mattos).
Another more obvious advantage is that the animal cells are grown in a facility, so no animal slaughter is required. This eliminates the need for factory farming and reduces animal suffering dramatically.
In factory farms, antibiotics are given to the animals, which contributes to antibiotic resistance. The cultivated meat industry is aiming for zero antibiotic use. Some antibiotic use may still be needed in early cell cultivation, however this technology could eliminate or significantly reduce problems linked to antibiotic resistance, such as lowering the risk of health issues like non-communicable diseases (Saied). In addition, cultivated meat could have a lower risk of foodborne illnesses, such as E. coli and Salmonella, which are commonly linked to traditional animal agriculture.
Timeline of cultivated meat (Food Dive)
- 2002: NASA scientists grow fish filets in a tank
- 2013: first cultivated meat burger created by Dutch scientist Mark Post
- 2015: first 4 cultivated meat companies founded
- 2016: Memphis Meats, now Upside Foods, made the first cultivated meatball
- 2020: Singapore is the first country to approve the sale of cultivated meat
- 2021: Upside Foods partnered with San Francisco 3-Michelin-star chef to sell products in her restaurant, Atelier Crenn (later ran into regulatory issues)
- 2022: SciFi Foods significantly reduced cost of cultivated foods
- 2022: first FDA regulatory approval for any cultivated meat in US
- 2023: cultivated meat officially entered the US market; first sale of cultivated meat at San Francisco restaurant, Bar Crenn
Despite significant advancements in cultivated meat technology, no companies have yet reached large-scale or cost-competitive production (Good Food Institute). The first cultured burger cost $200,000 in 2013; the price has now dropped to about $10 per burger. However, this is still much more expensive than a hamburger made from farmed cows. Several challenges remain, including declining investments, regulatory bans, and ongoing uncertainty surrounding consumer acceptance and demand.
Cultivated meat challenges the long-standing assumption that meat production must come at the expense of animal lives. Although the technology has advanced quickly—from early prototypes to limited commercial sales—it still faces barriers, particularly in scaling production and lowering costs. Its future will depend on how effectively these challenges are addressed and whether consumers are willing to embrace a form of meat that aligns more closely with ethical and sustainable values.