Meat from the lab may sound like science fiction, but the first lab-grown burger patty was presented to the public and tasted on stage in London on August 5, 2013. This lab-grown meat from animal stem cells, also known as in vitro meat, was developed by Dutch scientist Mark Post from Maastricht University. Journalists and experts had the opportunity to taste it. The price for this world premiere? The patty cost 250,000 euros.
What is in-vitro meat and how is it produced?
In vitro meat is real meat, but no animal has to die to produce it. How does it work? In vitro meat is actually produced in a laboratory. The production process begins with the removal of cells, typically muscle cells, from living animals. These cells are then further developed in a controlled environment in special containers known as bioreactors. There they receive the necessary nutrients and growth factors to grow and multiply. A crucial aspect of the process is tissue engineering, which aims to give the cells a structure that resembles the natural texture of meat.
The production of in-vitro steaks is significantly more difficult than that of simpler meat products such as nuggets. This is because steaks consist of long muscle fibers that require a specific texture. Complex technologies and precise growth conditions are required to reproduce this structure. As a result, laboratory steaks are currently more expensive and more complex to produce.
But why does lab-grown meat exist at all?
Lab-grown meat could be a breakthrough solution to some of the biggest global challenges of our time. As the population continues to grow and meat consumption increases, traditional meat production is increasingly reaching its ecological limits. In vitro meat promises to turn this around, as it uses fewer resources such as land and water while producing lower greenhouse gas emissions than traditional meat production. Production in the laboratory reduces dependence on factory farming, which not only promotes animal welfare but also protects biodiversity. In times of climate crisis, lab-grown meat could significantly support the transition to a more sustainable diet, especially for people who do not (want to) follow a vegetarian or vegan diet.
What challenges does cutured meat face?
One of the biggest hurdles is the high energy requirement that is currently still associated with the production of laboratory meat. The comparison of in-vitro meat with conventional types of meat in terms of their climate impact shows differentiated results that depend heavily on the animal species. Based on studies, it is clear that in-vitro beef and sheep meat is significantly more climate-friendly than conventionally produced meat. This is mainly due to the lower greenhouse gas emissions and the lower consumption of resources.
However, the situation with pork and poultry meat is somewhat more complex. Here, the climate benefits of in-vitro meat are less clear, as current studies show that the energy consumption for production in large bioreactors is sometimes higher or equal to that of conventional agricultural production. A decisive factor in assessing the environmental balance of in-vitro meat is the energy source used to power the bioreactors. If renewable energies are used, the carbon footprint of in-vitro meat improves considerably.
Acceptance in society also plays a decisive role. Many consumers are skeptical of lab-grown meat and are critical of it due to ethical and health concerns. This is because the first natural reaction to artificially produced meat is understandably suspicion about its perceived “unnaturalness”.
Can you already buy lab-grown meat?
In Europe, the sale of lab-grown meat is currently still in the development phase, while progress has already been made in other countries such as Singapore and the USA. In Singapore, cultured chicken meat has been available in some restaurants since December 2020, and in the USA, the regulatory authorities approved the sale of products from two companies in June 2023. In addition, an Israeli start-up applied for approval for cultured beef steaks in Switzerland and the UK in summer 2023.
For the EU, however, the situation is more complicated. In vitro meat is classified as a novel food and must therefore undergo strict safety assessments before it can be approved. The risk assessment is carried out by the European Food Safety Authority (EFSA) and the final decision lies with the EU Commission. So far, no company has submitted an application for approval of in-vitro meat in the EU, which indicates that it will probably be some time before cultured meat is available in European supermarkets or restaurants.
Critical voices
However, the discussion about in vitro meat is also characterized by some critical voices. A central concern of these voices is the growth medium used for the stem cells, which is often obtained from fetal bovine serum (FBS). This serum comes from unborn calves, which raises the question of animal welfare, as this method is not completely free of animal suffering. But, much research and progress is already being made to replace FBS with plant-based alternatives.
Critics of in vitro meat production also express concerns about its impact on small-scale farming structures and regional meat producers. There are fears that the rise of cultured meat by large companies could make it considerably more difficult for smaller farms to access the market. This could lead to a concentration of control over meat production, which would put a strain on social ties and economic conditions for local producers.
There are also fears that competition from industrially produced laboratory meat could reduce demand for traditionally produced, regional food. This could depress prices for high-quality products and harm small businesses. Such developments could ultimately jeopardize existing structures in agriculture and adversely affect the rural economy.
Conclusion
In vitro meat holds promising opportunities for more sustainable and ethical meat production. However, it remains to be seen whether it will act as a real game changer. In contrast to the critical voices, some farmers also recognize an opportunity – namely to strengthen the unique selling point of natural, grass-fed meat and to offer it at a higher price compared to cheap (?), industrially produced laboratory meat. Ultimately, however, the future role of in-vitro meat will depend on social acceptance, regulation and technical progress in the production process.