As part of Biosafe’s decennial celebration series, we turn our attention to one of the most groundbreaking advancements of the past decade: cultivated, or cell-cultured, meat. This innovative approach to food production has transformed from a visionary concept to an emerging industry that is redefining how we think about meat, seafood, and other animal-based products.
Cultivated meat is emblematic of the shift towards sustainable food systems. By removing the need for animal slaughter, it offers ethical and environmental advantages while addressing the growing global demand for protein. However, as with any innovation, the development of cellular agriculture faces challenges, including food safety, regulatory hurdles, and consumer scepticism.
Why meat without animals matters
In 2013, Mosa Meat unveiled the world’s first cultivated burger at a staggering cost of $330,000. At the time, it was seen as a proof of concept, a glimpse into a future where meat could be produced without animals. Today, cultivated meat has moved closer to commercialisation, thanks to significant advancements in technology and growing societal interest in sustainable food solutions.
This transition from lab to table has been driven by the urgent need to rethink traditional livestock farming. The global population is expected to reach 9.7 billion by 2050, creating unprecedented pressure on food systems. Meanwhile, livestock farming contributes approximately 14.5% of global greenhouse gas emissions and consumes vast amounts of water and land. Cellular agriculture provides an alternative that can reduce the environmental footprint of meat production by up to 90% while also offering solutions for ethical concerns related to animal welfare and improving food safety.
The science behind cell-cultured steaks
Cultivated meat is produced by growing animal cells in controlled environments, replicating the natural process of muscle tissue formation without raising or slaughtering animals. The production process involves several stages:
- Cell collection: A small sample of cells is harvested from a living animal through a minimally invasive biopsy, ensuring no harm to the animal. These cells can be muscle cells, fat cells, or stem cells capable of differentiating into various cell types.
- Cell cultivation: The collected cells are placed in a bioreactor containing a nutrient-rich culture medium that supports their growth and multiplication. This medium provides essential vitamins, minerals, amino acids, and growth factors necessary for cell proliferation.
- Tissue formation: Under controlled conditions, the cells are encouraged to differentiate and form muscle tissue, mimicking the natural process of muscle growth in animals. This involves careful regulation of environmental factors such as temperature, pH, and oxygen levels.
- Harvesting: Once the tissue reaches the desired size and texture, it is harvested and processed into meat products. The result is meat that is biologically identical to conventional meat but produced without the need for animal slaughter.
This method allows for precise control over the composition of the meat, reducing the risk of contamination by pathogens such as E. coli or Salmonella, which are prevalent in conventional meat production. No antibiotics are needed either, so there is no buildup of antimicrobial resistance.
Innovation in cultivation
There are different approaches to cultivate meat, each with its unique focus and methodology:
Scaffold-based techniques: This method employs scaffolds made from edible or biodegradable materials to support the growth of cells into structured tissues resembling steaks or fillets. These scaffolds provide a framework that guides cell differentiation and tissue formation, aiming to replicate the texture and appearance of conventional meat cuts.
Scaffold-free techniques: In contrast, scaffold-free methods involve growing cells in a way that they naturally form tissues without external support structures. This approach is often used for producing ground meat products, such as burgers and sausages, where the texture is less complex.
Hybrid Products: Combining plant-based ingredients with cultivated cells, hybrid products offer the taste and texture of meat while leveraging the benefits of both technologies. This approach can enhance nutritional profiles and improve sustainability by reducing the amount of cellular material required.
One of the significant challenges in cellular agriculture is developing suitable scaffolds. These scaffolds must be edible, biocompatible, and capable of guiding cell differentiation effectively. Materials such as plant proteins, alginate, and collagen are being explored to meet these requirements.
Regulating the new cowboys
Given its novelty, the regulatory landscape for cultivated meat is still evolving. Regulatory approval is crucial for bringing these products to market, ensuring they meet safety and quality standards. In 2020, Singapore became the first country to approve a cultivated meat product, granting regulatory approval to Eat Just’s GOOD Meat cultivated chicken. This milestone set a precedent and provided valuable insights into the regulatory considerations for other countries.
In the United States, the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) have established a joint regulatory framework for cultivated meat. The FDA oversees the initial stages of cell collection and cultivation, while the USDA handles the processing and labelling of the final product. This collaborative approach ensures comprehensive oversight throughout the production process. As of now, only a few products have received regulatory approval, but many more are in the pipeline, awaiting clearance.
In the European Union, cultivated meat is classified as a Novel Food under Regulation (EU) 2015/2283. Companies must obtain premarket authorisation, demonstrating that their products are safe for consumption. The European Food Safety Authority (EFSA) provides guidance on the safety assessments required, but as of now, no authorisations have been granted. Interestingly, the Netherlands, home of Mosa Meat, became the first country in Europe to allow cultivated meat tastings in 2023, a step that could help normalise the concept.
The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) have emphasised the importance of addressing food safety aspects of cell-based foods. In their 2023 report, they highlight the need for proactive sharing of current knowledge and engaging with stakeholders to address consumer concerns about food safety. The report includes a comprehensive hazard identification, underscoring the necessity of rigorous safety assessments for cultivated meat products.
Slashing costs from luxury to affordability
Initially, the cost of producing cultivated meat was prohibitively high. The first lab-grown burger cost $330,000 to produce, primarily due to the expense of growth media and small-scale production. However, significant advancements have led to dramatic cost reductions.
Advancements in bioreactor technology have enhanced the efficiency of cell cultivation. Modern bioreactors provide better control over environmental conditions, improving cell growth rates and yields. Optimizing growth media is another critical factor. Researchers are developing cost-effective, animal-free alternatives to traditional growth media, such as plant-based or synthetic formulations, reducing dependency on expensive components like foetal bovine serum.
Economies of scale play a pivotal role as well. As companies scale up production, the cost per unit decreases due to more efficient use of resources and equipment. Some estimates suggest that the cost of producing a lab-grown burger has dropped to around $10 in recent years, making it more competitive with conventional meat. According to McKinsey, market forecasts suggest that the global cultivated meat market could reach $25 billion by 2030.
On the menu tomorrow
Looking ahead, the next decade promises exciting developments in cultured meat:
Diverse product offerings: Beyond beef and chicken, companies are exploring cultivated seafood, such as fish and shellfish, and even exotic meats like kangaroo or bison. Additionally, efforts are underway to produce dairy and egg products through cellular agriculture, expanding the scope of animal-free food options.
Regulatory approvals: As more countries establish regulatory frameworks for cultivated meat, we will see increased market entry and consumer availability. Transparent and science-based regulations will be essential to ensure consumer trust and product safety.
Consumer acceptance: Public perception is critical. Continued education and marketing efforts are necessary to inform consumers about the benefits of cultivated meat, addressing concerns about safety, taste, and ethical considerations.
Technological innovations: Ongoing research will lead to new techniques that improve the efficiency and quality of production. Innovations in cell line development, scaffold materials, and bioprocessing technologies will contribute to making cultivated meat more accessible and affordable.
Tackling safety concerns over lab-grown meats
The safety of cultivated meat is paramount for its acceptance and success. The FAO and WHO's 2023 report emphasises that as cell-based food production expands, it is crucial to address food safety proactively. Potential hazards identified include:
Biological hazards: Risks of microbial contamination during cell culture and processing must be carefully managed. Sterile production environments and stringent hygiene practices are essential.
Chemical hazards: The use of growth media and additives introduces the possibility of chemical residues. Ensuring that all substances used are safe and approved for food use is critical.
Allergenic potential: As with conventional meat, there is a potential for allergenic reactions. Comprehensive testing is necessary to identify and mitigate these risks.
What lies ahead for the cultured food revolution
Space exploration: Cultivated meat is being considered for space missions as a sustainable and nutritious food source for astronauts. Producing food on-demand in space could reduce the need for resupply missions and support long-duration space travel.
Personalised nutrition: Future advancements may allow for the customisation of cultivated meat to meet specific dietary needs and preferences. This could include adjusting fat content, enhancing nutritional profiles, or even incorporating functional ingredients for health benefits.
Cultural impact: The rise of cultivated meat could lead to significant cultural shifts in how we perceive and consume animal products. It challenges traditional agriculture and may influence culinary traditions, ethical considerations, and global food policies.
By cultivating meat directly from animal cells, this technology offers a sustainable, humane, and potentially more efficient alternative to conventional livestock farming. As the industry continues to evolve, it holds the promise of a more sustainable, ethical, and secure food future.
Biosafe, helping you shape the future of food
Biosafe, based in Kuopio, Finland, is at the forefront of supporting the novel food industry, including the emerging field of cellular agriculture. We provide our global customers with a unique combination of tailored laboratory services and in-depth regulatory expertise, all under one roof.
Our ISO 17025-accredited laboratory offers extensive microbiological, in vitro toxicological, and molecular biological analyses for food safety assessment. Our team of highly skilled professionals brings strong scientific backgrounds and extensive experience in regulations and practices across various jurisdictions, including the EU and the US. Understanding the complexities of bringing cultivated meat products to market, we guide our clients through the intricate regulatory landscape, ensuring compliance with EFSA, FDA, and other international requirements. From conducting scientific safety assessments to providing regulatory consultations, Biosafe is your one-stop shop for advancing innovative food and feed solutions.
By partnering with Biosafe, you gain access to cutting-edge technologies and expert guidance, helping you navigate the challenges of cellular agriculture and achieve successful product approval. We are committed to supporting the industry's growth by ensuring that food safety and regulatory compliance meet the highest standards.
See how we can help with our Biosafe’s dedicated service solutions for cellular agriculture products. Together, we can shape the future of sustainable and ethical food production.
