Lab-grown meat, also known as cultured meat, is meat produced by harvesting animal cells in a laboratory. This innovative process begins by obtaining stem cells from a living animal through a biopsy. These stem cells are then nurtured in a nutrient-rich mixture, allowing them to multiply and form strands of tissue. Placed on a support structure called a scaffold, the cell strands mature into meat which is then harvested and processed into various products.
Several global companies are leading the field. US-based Upside Foods, formerly known as Memphis Meats, has already developed numerous lab-grown meat products, including meatballs, chicken and duck. Dutch company, Mosa Meat, was responsible for creating the world’s first lab-grown burger in 2013 and has made leaps in reducing the cost of production ever since. Eat Just, based in San Francisco, is known for plant-based egg products but also deals in lab-grown meat, gaining approval to sell such meat in Singapore in 2020. Vow Foods in Sydney is making strides in cell-based meat production, demonstrating its innovation by culturing cells from exotic animals too.
Despite the promise of lab-grown meat, the question of its compatibility with vegetarian or vegan diets raises debate due to the initial requirement of animal cells. While not involving animal slaughter, some argue that its production contravenes vegan and vegetarian principles, necessitating individual discernment among consumers.
Environmental considerations are a significant advantage of lab-grown meat; a 2011 study suggested it could slash land and water use and cut greenhouse gas emissions remarkably compared with traditional farming. The safety and consequent approval of lab-grown meat is of course vital. Australia’s food safety regulator has so far approved cultured quail meat produced by Vow as safe for human consumption.
The availability of lab-grown meat depends on regulatory approval, production scalability and consumer acceptance. Costs have been a barrier, but steadily improving technology and scaling production are reducing them. Experts even foresee lab-grown meat eventually costing less than conventional meat.
Despite the benefits, challenges remain, including obtaining regulatory approval, upscaling production, and gaining consumer acceptance. Public health, environmental and societal impacts must be assessed thoroughly. The process is fascinating and could revolutionize the food industry, bringing lab-grown meat to supermarkets and potentially even barbecues.
