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What is lab-grown meat and what did the U.S. recently approve?

  • June 25, 2023
  • Posted by: OptimizeIAS Team
  • Category: DPN Topics
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What is lab-grown meat and what did the U.S. recently approve?

Subject : Science and technology

Section: Biotechnology

Context:

  • The two companies, Good Meat and Upside Foods have received the U.S. government’s approval to make and sell their cell-cultivated chicken.

Details:

  • The U.S. Food and Drug Administration was involved in the regulatory process but didn’t technically approve the products because the process doesn’t require approval.
  • The step is being hailed by stakeholders in the concept as a major step forward for reducing the carbon emissions associated with the food industry worldwide.
  • The first country to approve the sale of alternative meat was Singapore in 2020.

Cell-cultivated chicken:

  • “Cell-cultivated chicken” – that’s the official name of chicken meat that is grown in a laboratory for human consumption.
  • Process of cultivation:
    • First, isolate the cells that make up this meat (the meat that we consume), and put them in a setting where they have all the resources they need to grow and make more copies of themselves.
    • These resources are typically nutrients, fats, carbohydrates, amino acids, the right temperature, etc.
    • The ‘setting’ in which this process transpires is often a bioreactor (also known as a ‘cultivator’), a sensor-fit device – like a container – that has been designed to support a particular biological environment.
    • Because of the techniques involved, producing meat in this way is also called cellular agriculture.
    • Once these cells have become sufficiently large in number, which takes around two to three weeks in Upside’s process, they resemble a mass of minced meat.
    • They are collected and then processed, with additives to improve their texture and/or appearance, and are destined for various recipes.
  • Researchers are also developing cell-cultivated versions of sea bass, tuna, shrimp, and pork.

Why was cell-cultivated meat created?

  • Reasons include reduced emissions, land use, prevention of animal slaughter, food security, and customisation.
  • Global livestock is responsible for 14.5% of all anthropogenic greenhouse-gas emissions.
  • The lab-cultivated meat would use 63% less land in the case of chicken and 72% in the case of pork.

Challenges include:

  • Perfectly substituting animal meat with alternative meat requires the latter to match the former’s taste, texture, and appearance, and cost.
  • The cost of cell-cultivated meat is expected to remain high in the near future.
  • For the cellular cultivation process, researchers require high-quality cells to begin with (plus information about how different cell types contribute to the ‘meat’), a suitable growth medium in which the cells can be cultured, plus other resources required to maintain the quality of the final product.
  • The research found that if cell cultivation requires a “highly refined growth medium”, akin to that used in the pharmaceutical industry, then the “environmental impact of near-term [cell-cultivated meat] production is likely to be orders of magnitude higher than median beef production.”
Science and tech What is lab-grown meat and what did the U.S. recently approve?
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