A September 2021 poll indicated that the majority of industry CEOs have a preference for cultivated meat, with 75 percent of 44 companies preferring it. In September 2019, GFI announced new research which found that the term cultivated meat is sufficiently descriptive and differentiating, possesses a high degree of neutrality, and ranks highly for consumer appeal. Some industry stakeholders felt that the term unnecessarily tarnished conventional meat producers, continuing to prefer cell-based meat as a neutral alternative. By 2018 it had surpassed cultured and " in vitro" in media mentions and Google searches. The Good Food Institute (GFI) coined the term in 2016, and in late 2018, the institute published research claiming that use of clean better reflected the production process and benefits. Artificial meat is occasionally used, although that specific term has multiple definitions.īetween 20, clean meat gained traction. Nomenclature īesides cultured meat, the terms healthy meat, slaughter-free meat, in vitro meat, vat-grown meat, lab-grown meat, cell-based meat, clean meat, cultivated meat and synthetic meat have been used to describe the product. The first restaurant to serve cultured meat opened in Singapore in 2021. Cultured meat is mass-produced in Israel.
Data published by the non-governmental organization Good Food Institute found that in 2021 cultivated meat companies attracted $140 million in Europe. The applications for cultured meat led to ethical, health, environmental, cultural, and economic discussions. The production process is constantly evolving, driven by companies and research institutions. Avant Meats brought cultured grouper to market in 2021, while other companies have pursued different species of fish and other seafood. While most efforts focus on common meats such as pork, beef, and chicken which constitute the bulk of consumption in developed countries, companies such as Orbillion Bio focused on high-end or unusual meats including elk, lamb, bison, and Wagyu beef. Since then, other cultured meat prototypes have gained media attention: SuperMeat opened a farm-to-fork restaurant called "The Chicken" in Tel Aviv to test consumer reaction to its "Chicken" burger, while the "world's first commercial sale of cell-cultured meat" occurred in December 2020 at Singapore restaurant 1880, where cultured meat manufactured by US firm Eat Just was sold. In 2013, Mark Post created a hamburger patty made from tissue grown outside of an animal. Lecture The Meat Revolution at the World Economic Forum by Mark Post of the University of Maastricht about in vitro meat (runtime 20:16) A video by New Harvest / Xprize explaining the development of cultured meat and a "post-animal bio-economy, driven by lab grown protein (meat, eggs, milk)" (runtime 3:09) Ĭultured meat has the potential to address the environmental impact of meat production, animal welfare, food security and human health, in addition to its potential mitigation of climate change. Jason Matheny popularized the concept in the early 2000s after he co-authored a paper on cultured meat production and created New Harvest, the world's first nonprofit organization dedicated to in-vitro meat research.
Ĭultured meat is produced using tissue engineering techniques pioneered in regenerative medicine. Presentation of the world's first cultured hamburger being fried at a news conference in London on 5 August 2013Ĭultured meat (also known as cultivated meat among other names) is a form of cellular agriculture where meat is produced by culturing animal cells in vitro. Animal flesh product created outside of a living animal
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