NEW YORK: Americans are on the brink of a new culinary experience as lab-grown chicken meat, also known as cultivated meat, prepares to make its debut. The US Department of Agriculture has granted permission to Upside Foods and Good Meat, two leading companies in the field, to commence production of lab-grown meat starting Wednesday.
While it will take some time before it reaches store shelves, select restaurants may offer a taste of this innovative protein in the near future.
Lab-grown meat, or cultivated meat, is produced using animal cells cultivated in large bioreactors with added nutrients such as amino acids. Once ready, the meat is collected by companies and moved along the processing line. Andrew Noyes, head of global communications and public affairs at Good Meat, described the extracted protein as resembling minced chicken in appearance.
One significant advantage of lab-grown meat is that it allows people to enjoy the taste of meat without the need to slaughter animals. Upside Foods reveals that the cells it gathers from fertilized chicken eggs are stored in a cell bank and can be used for at least a decade. Animal cells can be sourced from biopsies or even feathers, among other sources, according to Noyes.
Lab-grown Meat Addresses Environmental Concerns
Besides the ethical aspect, lab-grown meat addresses environmental concerns associated with traditional animal agriculture, which contributes to greenhouse gas emissions. While energy consumption is high in the process of cultivating meat, it is offset by reduced land and water usage and other benefits, says Bruce Friedrich, president and founder of the Good Food Institute, a nonprofit organization promoting alternative proteins. Friedrich emphasizes that renewable energy is crucial for maximizing the climate benefits of lab-grown meat.
As for the taste, lab-grown meat reportedly closely resembles its natural counterpart. CNN describes the flavor as “full and savory,” resembling traditional meat. Good Meat is currently in the early stages of developing cultivated beef, which would require further regulatory processes before becoming available.
While the cost of lab-grown meat remains a factor, there have been positive developments. Last year, British company Ivy Farm claimed it could produce a lab-grown meat burger for under $50, albeit at a higher price point compared to traditional burgers. Noyes acknowledges the challenge of achieving price parity but notes that Good Meat is working towards it. Initially, Good Meat’s cultivated chicken will be priced at a slight premium or comparable to other chicken items at a José Andrés restaurant, with the company operating at a loss.
