According to the Food and Agriculture Organization, the world will face a critical food shortage in the foreseeable future, as demand for meat is projected to grow by more than two-thirds because of the increasing urbanization globally. In reducing the agricultural system’s environmental impact, mitigating risks to public health, resolving animal welfare problems, and providing food protection, meat production through tissue culture could have enormous effects. The vital first step in finding a sustainable alternative to the processing of meat is cultivated meat. It is considered the most practical and fastest way to ultimately eradicate the traditional meat industry, which annually accounts for the cruelty and killing of around 270 billion animals.
Moreover, the traditional meat industry is also responsible for climate change and negative environmental impacts. Besides, by unregulated methane releases, livestock is also among the most critical contributors to global warming. A greenhouse gas is 20 times as strong as carbon dioxide. Via conventional means, an increase in demand for meat dramatically increases the levels of methane, carbon dioxide, and nitrous oxide, which can cause a loss of biodiversity.
Cultured meat is processed from a living animal by painlessly extracting muscle cells. To produce muscle tissue, which is the main component of the meat consumed, scientists feed and nurture the cells to multiply. Biologically, it is similar to the meat tissue that comes from an animal. The cells expand into strands; 20,000 or more of these small strands of meat are then mixed to make one normal-sized hamburger. Thus, without harming the nature and life of the animal, meat products can be produced and consumed.
The industry players and experts expect the industry to witness enormous demands once the products are marketed. Most industry players are in their final stages or on the verge of releasing their products, as many prototypes have been witnessed in recent months. For instance, in April 2019, Shiok meats launched a cell- based shrimp prototype. In addition, in November 2020, the company launched a cell-based lobster prototype.
Similarly, in December 2020, Eat Just, Inc. got regulatory clearance for its cell-based chicken nuggets to market in Singapore. However, the government bodies concerned for various regions and countries still need to clarify the cultured meat products regulations for the industry to reach globally. The global market is anticipated to be opened for all cultivated meat products in the next few years witnessing the industry’s enormous pace with huge investments. It is also because of the industry’s robust capabilities to eliminate many challenges and issues, along with having significant offerings for consumers.
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However, since the cell-based meat’s mass production will entail large-scale cell production with limited resources, its commercialization faces challenges in terms of cost and scale-up. Public acceptance is one big concern, apart from technical and economic limitations. Studies carried out by organizations in the U.S, Canada, and the U.K. have highlighted concerns among general consumers about novelty, naturalness, technology, skepticism about its taste, and protection for consumers. Therefore, before they become standard for customers, there are still many challenges for the industry. It will directly affect one of the most critical meat industries of all time, which will inevitably lead to job losses and many other problems. As they move on toward a more extensive customer base, the players have to continuously work on the problems of traditional animal farm industries.
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