Lab- grown meal

Lab-grown meat, also known as cultured or cultivated meat, has moved from the realm of futuristic speculation to a topic of serious global discussion.

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It is produced by growing animal cells in controlled environments rather than raising and slaughtering livestock.Supporters say it could ease pressure on land, water and feed resources, while critics raise concerns about cost, acceptability and long-term safety. As the world grapples with population growth, climate concerns and food security challenges, lab-grown meat has become an important subject in debates about the future of food.

The process behind lab-grown meat begins with a small sample of animal cells, often taken without harming the animal. These cells are placed in bioreactors containing nutrient-rich solutions that help them multiply and develop into muscle tissue. Over time, the tissue grows into something that resembles the texture and taste of conventional meat. While early prototypes were extremely expensive, costs have dropped significantly as technology and production methods improve. Companies in the United States, Europe and parts of Asia are already operating pilot facilities, and regulators in some countries have approved limited sales.