Cultivated meat, also known as cultured meat, is real animal meat produced by cultivating animal cells directly, removing the need for traditional animal farming. This meat is composed of the same cell types as conventional meat, arranged similarly to replicate the texture and nutritional qualities. In 2013, Mark Post, a Dutch scientist, introduced the first cultivated meat burger on television. Since then, the industry has grown significantly, with over 150 companies emerging by 2022, supported by $2.6 billion in investments. These companies, along with numerous technology firms, are striving to advance cultivated meat production on an industrial scale.
The development of cultivated meat is built on decades of expertise in cell culture, stem cell biology, tissue engineering, and bioprocess engineering. Researchers across the world are contributing to establishing cultivated meat as a new way to produce meat products at industrial scales.
The production process involves sourcing and banking animal stem cells, which are then grown in bioreactors, also known as cultivators. These cells are nurtured in a nutrient-rich medium, which includes amino acids, glucose, vitamins, and inorganic salts, supplemented with growth factors. The process mimics what occurs naturally in an animal’s body. Specific changes in the nutrient medium and structural cues guide the cells to transform into muscle, fat, and connective tissues, forming the basis of meat. Once matured, the cells are harvested, processed, and packaged into final products. This process typically takes between two to eight weeks, depending on the type of meat being cultivated.
Cultivated meat offers a range of benefits over conventional animal farming. It uses fewer resources and can significantly reduce pollution and eutrophication associated with agriculture. A study suggests that cultivated meat, if produced using renewable energy, could reduce greenhouse gas emissions by up to 92% and decrease land use by up to 90% compared to traditional beef. Moreover, it is expected that cultivated meat production will not require antibiotics and will have a reduced risk of foodborne illnesses, given the lack of exposure to enteric pathogens.
In the coming decades, cultivated meat and other alternative proteins are anticipated to capture a substantial share of the $1.7 trillion global meat and seafood market. This shift could reduce deforestation, biodiversity loss, antibiotic resistance, and zoonotic disease outbreaks, while also minimising the need for industrial-scale animal slaughter.
The journey towards market availability for cultivated meat is progressing. In December 2020, Singapore became the first country to approve a cultivated chicken product, which is now available in selected restaurants, food stalls, and a butchery. By late 2022, some companies had begun transitioning to pilot-scale production, while regulatory frameworks are still being developed in several countries. For instance, in November 2022, UPSIDE Foods completed the first pre-market consultation with the United States FDA for its cultivated chicken product, and they anticipate USDA approval in the near future.
Scaling up cultivated meat production presents numerous challenges that must be addressed to make it commercially viable. These challenges relate to cell lines, cell culture media, bioprocess design, scaffolding, and end product design. Solving these challenges will require substantial funding, collaboration between new and existing companies, and contributions from public and private sectors. New educational courses, research centres, training programmes, and policy initiatives will also be key to accelerating the growth of this industry.
The path to market for cultivated meat relies not only on technological advances but also on the dedication of talented individuals across disciplines—from scientists to business professionals—who will drive the sector’s growth.
Cultivated meat represents a promising solution to meet future protein demands sustainably. With ongoing technological advancements, investments, and collaborative efforts, it has the potential to transform the way we produce and consume meat.
BSF Enterprise plc (LON:BSFA), the owner of pioneering UK-based clinical and cellular agriculture company 3D Bio-Tissues, is unlocking the next generation of biotech solutions. It is achieving this through an acquisition-led growth strategy to drive the development of lab-grown tissues.
