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How it’s made: Billions of dollars have been poured into startups that are trying to produce cell-cultured meat, including investments from traditional producers like Cargill and Tyson (NYSE:TSN). The cultured products are made using cells that come from a living animal, which grow inside bioreactors with the right dose of hormones and nutrients. U.S.-based company Eat Just won the first federal approval in June to sell cultivated meat to the public, but the backlash has been global, with a recent ban implemented in Italy that cited risks to culinary culture and food heritage.
Proponents of the emerging industry say lab-grown meat is better for the environment and will go a long way in achieving sustainability goals. It can also help satisfy the ever-increasing demand for protein, and does so humanely without the need for commercial slaughter. Producing meat in bioreactor tanks is still far more expensive than raising and processing animals, but the hope here is that the technology will get cheaper over time.
On the flip side: The scale to profitability can be challenging, especially if venture funding dries up. It’s not only about affordable prices, but people will need to want to eat cultivated meat, which has been met with some hesitancy and skepticism. Is there enough research to support similar nutrition benefits? Is it really more environmentally friendly compared to biodiverse agricultural ecosystems? And are there bigger risks of safety or contamination if the product is subject to severe laboratory standards?
Wall Street Breakfast Survey: What does the future look like for lab-grown meat? Take the poll and share your thoughts about it in the comments section.
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