The United States Department of Agriculture (USDA) has granted approval for the sale of lab-grown meat, marking a significant milestone in the field of food science. This approval paves the way for the commercial production and distribution of cultured animal cell-based meat products by American manufacturers. Upside Foods and Good Meat, along with their manufacturing partner Joinn Biologics, have become the first companies to receive USDA approval to produce and sell lab-grown chicken products.
As lab-grown meat gains traction and consumer acceptance, the food industry is poised for a transformative shift. With ongoing advancements in cell culture technology, the production of lab-grown meat is expected to become more efficient and affordable over time. As a result, it has the potential to revolutionize the way we produce and consume meat, offering a sustainable and humane solution to meet the growing global demand for protein.
The USDA's approval of lab-grown meat for sale in the United States marks a significant leap forward in the field of food science. While ensuring the safety of these products, this decision opens up a world of possibilities for a more sustainable and ethical approach to meat production, paving the way for a future where lab-grown meat could play a major role in feeding our growing population.
While the approval of lab-grown meat opens up new possibilities for sustainable and ethical food production, it is important to note that these products are not yet widely available. Currently, Upside Foods and Good Meat are partnering with renowned restaurants to introduce their lab-grown chicken to consumers. Upscale establishments, such as Bar Crenn in San Francisco and a restaurant affiliated with chef José Andrés, will be among the first to offer these innovative culinary experiences.
What is lab-grown meat?
Lab-grown meat, also known as cultivated or cultured meat, is created by taking a small number of cells from living animals and nurturing them in a controlled environment to develop into edible tissue. Unlike conventional meat production, which involves raising and slaughtering animals, lab-grown meat is produced using cells obtained from livestock, poultry, seafood, or other animals. The cells are sampled, screened, and stored in a cell bank. They are then cultivated in bioreactors, such as steel tanks, where they rapidly multiply and differentiate into muscle, fat, and connective tissues.
Safe and regulated consumption
The regulatory framework established by the US Food and Drug Administration (FDA) and the USDA's Food Safety and Inspection Service ensures the safety and accurate labeling of lab-grown meat products. Rigorous testing and assessment have confirmed that Upside Foods' and Good Meat's cultivated chicken products are safe for human consumption. Both companies have received the final USDA seal of approval, known as a "grant of inspection," allowing them to bring their products to market.
Environmental and nutritional benefits
Lab-grown meat holds great potential to address several challenges associated with traditional meat production. It requires significantly fewer resources such as water, land, and animal feed. Additionally, the cultivation process can be optimised to reduce greenhouse gas emissions and other negative environmental impacts. From a nutritional standpoint, lab-grown meat offers similar benefits to conventionally-produced animal protein, making it a promising alternative for those seeking a more sustainable and ethical food source.