Would You Eat Cultured Meat?

Lab-grown meat could prevent animal cruelty and enhance sustainability, but will it catch on?

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A Gallup poll in the summer of 2018 showed that despite an 8.1 percent increase in the sales of plant-based food the previous year, the percentage of vegetarians and vegans in the United States has remained unchanged since 2012 — at 5 percent and 3 percent, respectively. The survey concluded, stating “… it appears Americans are eager to include alternatives to animal products in their diets but are not willing to give up animal products completely.”

As more and more people become aware of the environmental problems posed by livestock production — as well as the health risks, and cruelty to animals involved in our dependence on meat — the need for a viable alternative becomes more enticing. Hence, the pursuit of affordable, tasty cultured meat.

WHAT IS CULTURED MEAT?

Cultured meat, also known as clean meat, is simply lab-grown meat that is made using common cell culture techniques. To make the meat, a tissue sample is first collected from an animal. Next, lab technicians collect stem cells from the sample and multiply them. The stem cells differentiate and form fibers which eventually form muscle tissue. In many cases, fat cells are added to make the meat juicier and more flavorful, as are other natural additives (beet juice, salt, bread crumbs, etc.) for texture and color.

In 2013, Dutch food tech company Mosa Meat was the first to make a “slaughter-free hamburger” using cow cells. Presented at a London press conference, and the result of years of R&D funded by Google co-founder Sergey Brin, the burger cost nearly $300,000. Buoyed by the presentation’s success, Mosa Meat has since been focusing on scaling up production of the burgers and finding ways to cut costs, with the goal of having affordable patties on the shelves in the next few years.