Government Agency Authorizes Sale of Lab-Grown Chicken Meat

A government agency has authorized three companies to sell so-called cultured, artificial, or in vitro chicken meat. The United States has become the second country to approve the sale of lab-grown meat, following Singapore’s decision in December 2020. The companies involved in this groundbreaking development are Upside Foods, Good Meat, and Joinn Biologics.

The Federal Food Inspection Service (FSIS) has issued three notices of compliance to establishments manufacturing products derived from animal cells, according to a press release. Upside Foods and Good Meat had previously obtained approval from the Food and Drug Administration (FDA) in November, while the Ministry of Agriculture checked and approved the labeling of the products.

How are these products made?

The production of lab-grown meat begins with the extraction of cells from animals such as chickens, cows, or pigs. These cells, which are not yet muscle cells but stem cells capable of multiplying, are placed in bioreactors and fed with nutrients similar to those ingested by living animals. Over a period of five to seven weeks, the cells grow and differentiate into muscle tissue and fat, which are then molded into predefined shapes like chicken fillets or minced steak.

Why is this meat grown?

Advocates of lab-grown meat argue that it promotes animal welfare by eliminating the need to raise and slaughter animals for food. It also has the potential to reduce the risk of infectious diseases transmitted from animals to humans. Additionally, lab-grown meat could help conserve arable land and address the environmental impact of conventional meat production, which accounts for significant greenhouse gas emissions, land use, water consumption, and energy consumption.

Is this meat really better for the planet?

While lab-grown meat offers potential environmental benefits, doubts remain about its energy consumption. Studies have shown conflicting results, with some indicating that lab-grown meat production consumes more energy than traditional meat production, primarily due to the production of culture media and the heating of incubators. However, lab-grown meat has been found to have a lower overall warming power than beef production. A recent study from the University of California at Davis highlighted the energy-intensive nature of lab-grown meat production but has yet to undergo peer review.

How is it different from natural meat?

Lab-grown meat is still far from replicating the complexity of natural meat, which consists of organized fibers, blood vessels, nerves, connective tissue, and fat cells. These components contribute to the nutritional properties and sensory qualities of meat, including the presence of easily assimilated heme iron, vitamin B12, and various fatty acids. Lab-grown meat currently lacks these qualities and requires additional ingredients to enhance its taste.

Is it already authorized elsewhere?

While the United States and Singapore have authorized the sale of lab-grown meat, its arrival in Europe is subject to regulations under the Novel Food framework. According to this framework, any food not significantly consumed before May 1997 is considered a novel food and requires specific authorization.

The approval of lab-grown chicken meat marks a significant milestone in the development of alternative food sources and has the potential to reshape the future of meat production and consumption.

Government Agency Authorizes Sale of Lab-Grown Chicken Meat in the United States

In a groundbreaking move, a government agency in the United States has authorized the sale of cultured, artificial, or in vitro chicken meat. The Federal Food Inspection Service (FSIS) has issued three notices of compliance to establishments manufacturing products derived from animal cells, allowing three companies to enter the market.

The companies involved in this historic development are Upside Foods, Good Meat, and Joinn Biologics. Upside Foods and Good Meat had previously obtained approval from the Food and Drug Administration (FDA) in November, while the Ministry of Agriculture verified and approved the labeling of the products.

The process of producing lab-grown meat begins with the extraction of cells from animals such as chickens, cows, or pigs. These cells, which are stem cells capable of multiplying and differentiating into muscle cells, are then placed in bioreactors and provided with nutrients similar to those consumed by living animals. Over a period of five to seven weeks, the cells grow and transform into muscle tissue and fat, which are then molded into various shapes.

Advocates of lab-grown meat argue that it offers several advantages. Firstly, it eliminates the need to raise and slaughter animals for food, thus promoting animal welfare. Additionally, it has the potential to reduce the risk of infectious diseases transmitted from animals to humans. The production of conventional meat is a significant contributor to greenhouse gas emissions, land use, water consumption, and energy consumption. Lab-grown meat could help address these environmental concerns.

However, there are doubts about the overall sustainability of lab-grown meat. Some studies suggest that its production consumes more energy compared to traditional meat production. The energy requirements for producing culture media and heating the incubators contribute to this higher energy consumption. Nevertheless, lab-grown meat has been found to have a lower overall warming power than beef production.

While some American restaurants have already embraced lab-grown meat, experts caution that it is still far from replicating the complexity and nutritional properties of natural meat. The European market is yet to authorize the sale of cultured meat, as it is subject to more stringent regulations under the Novel Food framework.

The United States joins Singapore as the second country to authorize the marketing of lab-grown meat. As the industry continues to evolve, further research and evaluation will be necessary to fully understand the potential benefits and drawbacks of this alternative meat source.

Overall, the authorization of lab-grown chicken meat in the United States marks a significant milestone in the development of alternative food sources and could have far-reaching implications for the future of the meat industry.

What are some potential environmental benefits of lab-grown meat compared to traditional meat production?

Iod of five to seven weeks, the cells grow and develop into muscle tissue and fat, which are then shaped into various forms such as chicken fillets or minced steak.

Advocates of lab-grown meat argue that it has numerous benefits. Firstly, it eliminates the need to raise and slaughter animals for food, promoting animal welfare. Secondly, it has the potential to reduce the risk of zoonotic diseases transmitted from animals to humans. Additionally, lab-grown meat could help conserve arable land and alleviate the environmental impact of conventional meat production, which contributes to greenhouse gas emissions, land use, water consumption, and energy consumption.

While lab-grown meat offers potential environmental advantages, there are concerns regarding its energy consumption. Some studies suggest that lab-grown meat production consumes more energy than traditional meat production due to the production of culture media and the heating of incubators. However, compared to beef production, lab-grown meat has been found to have a lower overall warming potential.

Lab-grown meat still has a long way to go in replicating the complexity of natural meat. Natural meat consists of organized fibers, blood vessels, nerves, connective tissue, and fat cells, which contribute to its nutritional properties and sensory qualities. Lab-grown meat currently lacks these components and requires additional ingredients to enhance its taste.

While lab-grown meat has been authorized for sale in the United States and Singapore, its introduction in Europe is subject to regulations under the Novel Food framework. This framework requires specific authorization for any food not significantly consumed before May 1997.

The authorization of lab-grown chicken meat in the United States marks a significant milestone in the development of alternative food sources and has the potential to revolutionize the future of meat production and consumption.