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In the USA, the production and sale of cultured meat made from cell cultures is now officially allowed. Let's take a look at what this means and why it could be an important step for climate protection and animal welfare.

Approval of Cell-Cultured Meat in the US

The United States is now the second country in the world where the sale of meat from the bioreactor is officially permitted. In 2020, cultivated chicken meat from Eat Just, the parent company of Good Meat, was already approved in Singapore. However, it is currently only served in an upscale restaurant and only once a week. In the US as well, the chicken meat from the bioreactor will initially not be available in supermarkets but only in gourmet restaurants.

The approval in the USA is so important because it has the highest meat consumption in the world. According to the USDA, each American consumed an average of over 100 kilograms of meat in 2022. In comparison, meat consumption in Germany and Austria is about half that amount. With the approval of cultured meat, Americans can now enjoy meat without having to slaughter billions of animals.

In Europe, the situation regarding cultured meat is still unclear. Currently, only research on in vitro meat is allowed in the European Union. Therefore, the development and marketing of cultured meat are not yet possible.

A Look Back: The World's First In Vitro Burger by Mark Post

The first major step in the history of cultured meat took place in 2013 when the renowned biomedical professor Mark Post presented the first in vitro burger. I reported on this development as early as late 2011. Back then, it was said that it could take about 10 years for lab-grown meat to be market-ready. Since then, many advances have been made in meat cultivation, and more and more companies are focusing on the development of cultured meat.

The benefits were already known back then. Let's take another look at them.

Potential Advantages of Lab-Grown Meat

Lab-grown meat could significantly reduce the need for traditional animal husbandry and agriculture. This method of meat production brings several advantages for people, animals, and the environment.

Currently, we require large areas for livestock and feed crop production, which leads to deforestation and water pollution. Lab-grown meat could substantially lower the demand for land and water. Estimates show that producing one kilogram of beef requires about 15,400 liters of water, while lab-grown meat only needs a fraction of that. This could enhance efficiency and reduce the negative environmental impacts of conventional animal husbandry.

Conventional animal farming often uses antibiotics, which can lead to resistant bacteria that threaten our health. The production of lab-grown meat avoids the use of antibiotics, which could improve environmental and health conditions.

Additionally, lab-grown meat could help combat world hunger. The demand for meat is growing while many people suffer from malnutrition. Lab-grown meat could provide a sustainable solution to meet the need for high-quality protein without overloading our limited resources. Since it is produced under controlled conditions, issues like feed shortages and seasonal fluctuations could be minimized. This would enhance food security and improve access to protein-rich foods.

However, the best advantage remains animal welfare. With lab-grown meat, we can produce meat without killing animals. Animal stem cells are taken under strict conditions without directly harming the animals. This would be a significant step towards offering a more ethical alternative for meat lovers.

Is Cultured Meat Truly Free of Animal Suffering?

Currently, this is not entirely the case. While lab-grown meat is produced without the direct killing of animals, animal products are often used in the growth medium needed for cell growth. Fetal serum, which is derived from pregnant animals, is frequently used, leading to the killing of fetuses.

A glimmer of hope: Scientists are working to find plant-based or synthetic alternatives to animal components. These advances could make it possible to offer lab-grown meat as a vegan or vegetarian option in the future, thus addressing any ethical concerns.

Advancements in Meat Cultivation Lower Costs

The Dutch company Meatable recently demonstrated that it can produce a sausage from cells in just eight days. The Swiss company Mirai claims it can cultivate a fillet in five days after the cells have grown for 20 days. In comparison, pigs take about 8 months and cattle take 18 to 24 months to reach slaughter weight.

A significant issue has been the high price. Ten years ago, producing a ground meat patty from Mosa Meat cost around €250,000. Mirai has managed to reduce the cost of a 200-gram steak to about €50.

The Heidelberg-based company The Cultivated B, a subsidiary of In Family Foods, aims to push costs even lower. According to co-managing director Wolfgang Kühnl, lab-grown meat could potentially be produced for three to five euros per kilogram.

These developments indicate that the production of cultivated meat could become cheaper in the future.

Closing Words

In conclusion, I can only repeat what I wrote about 11 years ago: As soon as lab meat becomes available and affordable worldwide, I will definitely consider switching to it. The development of lab-grown meat is an important step toward a sustainable and animal-friendly future.