The United States Authorizes Sale of Laboratory-Grown Meat: What You Need to Know

The United States has become the second country to authorize the marketing of laboratory-grown meat. The US Department of Agriculture (USDA) approved the sale of two chicken meats that are produced in a laboratory setting. This means that the chicken available in American supermarkets may no longer be raised in the open air.

The USDA has inspected and approved the food safety systems of two companies, Upside Foods and Good Meat. Production has already begun, and the products are expected to be available soon in select restaurants. Good Meat’s CEO, Josh Tetrick, expressed his joy that lab-grown meat is now authorized for sale in the US, calling it a landmark clearance. Good Meat’s meat has already been allowed in Singapore since 2020.

It is important to note that the laboratory-grown chicken is actual meat, not a vegan or vegetarian substitute. It is produced directly from animal cells. Upside Foods, one of the companies involved, stated that the cultured chicken is made from over 99% chicken cells and is the most complex cut of cultured meat ever produced.

To produce this meat, companies take a sample of cells and place them in a bioreactor. Inside the bioreactor, the cells are nourished with nutrients such as proteins, fats, minerals, and vitamins. The cells multiply and grow, eventually becoming tissues and muscles. The meat is then harvested two to three weeks after the start of the process.

The production and marketing of laboratory-grown meat have gained interest from many companies and start-ups. They believe that it allows humans to consume animal protein with less impact on the environment compared to traditional intensive farming, and without causing animal suffering. However, the environmental impact of laboratory meat is still a subject of debate. According to a study from the University of California at Davis, all phases of laboratory meat production require a significant amount of energy and emit a large amount of greenhouse gases.

While the authorization of laboratory-grown meat in the US is a significant development, it remains to be seen how it will be received by consumers and how it will impact the meat industry.

What are the potential environmental implications of lab-grown meat production, according to a study conducted by the University of California at Davis?

The United States Becomes Second Country to Approve Lab-Grown Meat Sales

In a major breakthrough, the United States has become the second country to authorize the sale of laboratory-grown meat. The US Department of Agriculture (USDA) has given its approval for two companies, Upside Foods and Good Meat, to market their lab-grown chicken meats.

This signifies a significant shift in the food industry, as the chicken available in American supermarkets may soon no longer be raised in traditional open-air farms. The USDA has thoroughly inspected and approved the food safety systems of both companies, allowing them to proceed with production. It is expected that these lab-grown chicken products will soon be available in select restaurants across the country.

Josh Tetrick, the CEO of Good Meat, expressed his excitement about this development, calling it a landmark clearance. Good Meat had already been granted permission to sell their lab-grown meat in Singapore since 2020.

It’s worth noting that laboratory-grown chicken is real meat, not a vegan or vegetarian substitute. It is produced directly from animal cells, with more than 99% consisting of chicken cells. Upside Foods, one of the companies involved, claims that their cultured chicken is the most complex cut of lab-grown meat ever produced.

So, how exactly is this meat created? Companies take a sample of animal cells and place them in a bioreactor. Within this controlled environment, the cells are nourished with essential nutrients such as proteins, fats, minerals, and vitamins. Over time, the cells multiply and develop into tissues and muscles. The meat is then harvested approximately two to three weeks after the process begins.

The concept of lab-grown meat has gained significant interest from companies and start-ups, as it offers a way for humans to consume animal protein while minimizing the environmental impact and avoiding animal suffering associated with traditional intensive farming. However, the environmental implications of lab-grown meat are still a topic of debate. According to a study conducted by the University of California at Davis, all stages of lab-grown meat production require considerable energy and emit a large amount of greenhouse gases.

While the approval of lab-grown meat in the US marks a groundbreaking development, its reception among consumers and the impact it will have on the meat industry is yet to be determined.