The Earth’s population is growing, the climate is changing, and food resources are gradually failing to keep up with demand. According to forecasts, global meat consumption will increase by 14% by 2030. To meet this demand without destroying the planet, a new industry has emerged—cellular agriculture. This is a technology that allows for the production of animal products (meat, milk, eggs) using cell culture. Let’s explore how this works, how reliable it is, and what challenges the industry still needs to address. How does it work? Two different approaches There are two distinct technological methods for creating artificial food. They don’t so much compete as they are parts of a single system. The first direction is cultivated (cell-based) meat, and the second is precision fermentation. Let’s look closer at each method. Cultivated Meat This method allows for the growth of real animal tissues, such as muscle fibers and fat, in a laboratory setting. The process begins with harvesting a small line of cells from an animal, for example, a cow or a chicken. These cells are placed into a bioreactor—a large sterile container where they multiply and develop outside the animal’s body. The most crucial and costly component in this process is the growth medium. This is the “broth” that provides the cells with everything they need to live and divide. It consists of basic nutrients—glucose, amino acids, and vitamins—and special additives, such as growth factors. The latter control cell behavior, prompting them to divide or transform into muscle. The first cultivated meat patty Initially, fetal bovine serum was used to create this type of meat, which was expensive and raised ethical concerns. Later, the industry transitioned to serum-free and animal-component-free media, making the process less costly and more sustainable. The main challenge with this meat is the lack of structure—in density, it resembles ground meat more closely. To achieve the structure of a steak or fillet, specialists use supports called scaffolds. These act as an edible base upon which the cells grow, fusing into complex structures similar to muscle fibers. Precision Fermentation This is a more established technology, similar to traditional brewing or winemaking. However, instead of alcohol, it produces pure, functional proteins or fats. To do this, microorganisms—yeast, fungi, or bacteria—are genetically modified. A gene carrying the “instruction” to produce, for example, cow milk protein is inserted into the DNA of yeast. These “programmed” yeast cells are placed in a reactor, supplied with sugar, and they generate the required protein. This protein is then purified from the microorganisms themselves, resulting in a pure powder identical to the animal version. This technology is not new. It has been used since the 1980s to produce insulin and rennet for cheesemaking. In the 21st century, precision fermentation is already being used to create dairy proteins and egg white proteins. Why is all this necessary? The main driver for this process is the need to reduce the harm caused to the planet by conventional animal husbandry. Here are just a few difficulties of traditional farming that artificial meat can eliminate: Ecology. Life Cycle Assessment (LCA) studies show that cellular agriculture has tremendous advantages. Cultivated meat, when using renewable energy, can reduce greenhouse gas emissions by up to 92% compared to beef. It requires 90–95% less land and up to 96% less water. Precision fermentation for dairy proteins also shows a 96% reduction in emissions and 92% reduction in land use. Ethics. The technology completely eliminates the need for industrial breeding and slaughter of animals, addressing the issue of animal suffering on farms. Health and Safety. Products are grown in controlled, sterile environments, which reduces the risk of foodborne infections like Salmonella or E. coli. Furthermore, antibiotics are not used in production. This aids in combating the global problem of antibiotic resistance, which is significantly linked to animal husbandry. The first sausages from cultivated meat, 2023 Of course, there are caveats. To be truly “green,” the technology heavily relies on renewable energy sources. The bioreactors themselves require a lot of energy. Challenges of Artificial Meat If it’s all so good, why aren’t store shelves filled with cultivated meat yet? Several significant obstacles block the path to consumption. Cost and Scale The cost of production has dropped sharply: if the first lab-grown burger in 2013 cost $330,000, two decades later, the price per kilogram has fallen to tens of dollars. But this is still too expensive for the mass market. The main culprit is that very growth medium, specifically the growth factors within it. These are very expensive recombinant proteins that cause cells to divide. The industry is seeking ways to reduce their cost: for example, by producing them using more accessible systems like yeast or plants, or by creating innovative media that could lower this expense item by more than 99%. The second difficulty is scale. This involves not only the challenge of building such production facilities but also the risk that demand for their products will be limited. Political Opposition This is an obstacle that is less often discussed but is very significant. Although U.S. federal agencies (FDA and USDA) have deemed cultivated meat safe, and Singapore and Australia have approved its sale, the industry has faced a powerful lobby from traditional beef producers. In several U.S. states (Florida, Alabama, Texas, etc.), laws have been passed banning the production and sale of cultivated meat. This “belt of prohibition” has been formed under the influence of politicians closely linked to traditional animal agriculture. Such legislative resistance hampers investment and weakens consumer confidence. So, is it “natural”? The problem is that the very concept of “natural” is quite vague. International food standards, like Codex Alimentarius, don’t even consider this term important for product description. Muscle tissue cells grown in a laboratory, under a microscope Cultivated meat is produced in bioreactors and factories, which is perceived as “unnatural.” As a result, even knowing the ecological benefits, people may view this meat unfavorably. Opponents actively label it a “highly processed food,” which scares consumers who are already wary of modern diets. The perception of precision fermentation also suffers: consumers are concerned due to its connection with GMOs, as the yeast used to produce the protein is genetically modified. What is GMO and why food cannot change genes The Irony of Safety “Artificial” meat grown in sterile conditions can be much cleaner and safer than “natural” meat. It is guaranteed to be free of antibiotics, hormones, Salmonella, or fecal residue that can contaminate a carcass during slaughter. This is why the choice of naming is so important. Studies show that the term “slaughter-free meat” seems more appealing to people than “cultivated meat.” In Conclusion Cellular agriculture is a viable path to “decarbonize” protein production and meet the growing global demand for meat. Products with precision fermentation proteins are already on store shelves and are helping to reduce the cost of functional components. Cultivated meat is the next stage. Its success depends on solving complex engineering challenges to reduce the cost of the growth medium and increase the size of bioreactors. However, the main battles will take place not in the laboratories, but in parliaments and in the minds of consumers. Political lobbying and a deep-seated fear of the “unnatural” are barriers just as significant as the high cost of growth factors.
About the Author
