This is your guide to cultivated meat. Explore our tools, resources, and expert analysis of the cultivated meat industry.
What is cultivated meat?
Cultivated meat is meat produced directly from cells. The process of cultivating meat uses the basic elements needed to build muscle and fat and enables the same biological process that happens inside an animal. Cultivated meat is identical to conventional meat at the cellular level.
Where does cultivated meat fit in the alt protein landscape?
Compared to the other pillars of alternative protein production – plant-based and fermentation – cultivated meat is a more recent innovation.
However, the idea of cultivating meat without the animal has a long history. In 1931, Winston Churchill predicted, “We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium.”
Professor Mark Post and his team at Maastricht University debuted the first cultivated burger in August 2013. In 2016, the first cultivated meat company, UPSIDE Foods, launched publicly. Mosa Meat and Super Meat soon followed. JUST Foods sold the first cultivated meat product in 2020, debuting chicken nuggets at a restaurant in Singapore.
Why is cultivated meat important?
Using animals to convert plants to meat is incredibly inefficient. According to the World Resources Institute, it takes nine calories of food fed to a chicken to get one calorie back out in the form of animal flesh, and chickens are the most efficient at converting crops to meat.
Growing meat directly is vastly more efficient. For example, studies indicate that cultivated meat would use land 60 to 300 percent more efficiently than poultry and 2000 to 4000 percent more efficiently than beef. This greater efficiency would benefit everything from biodiversity to climate. Cultivating meat also avoids the risk of fecal contamination and does not require many animals to live in close confinement. This, in turn, will drastically reduce the need for antibiotics in meat production as well as the risk of zoonotic pandemics.
What needs to be done to advance cultivated meat?
Although there are dozens of cultivated meat companies around the world, none have yet reached commercial-level production in terms of scale or cost. From cell line development to bioprocessor design, there are a number of challenges to meet before cultivated meat is widely available and cost-competitive.
This is why the Good Food Institute created our Competitive Research Grants Program – to drive cutting-edge open-access research around the world. It is also why we are calling for governments to shift some of their billions of agricultural research funds to cultivated meat and other alternative proteins.
There are also a variety of regulatory steps required for cultivated meat to be available to most people. Singapore was the first country to formalize their regulatory requirements and approve a cultivated meat product for sale. Many other countries are working on developing their own standards.
Around the world, GFI is working with government agencies to craft clear regulatory oversight of cultivated meat that puts food safety first. For example, GFI consulted with Singapore’s government leading up to their approval and the first commercial cultivated meat sale. GFI in the U.S. and around the world is working to ensure cultivated meat companies can compete on a level playing field with full public trust.
Cultivated meat nomenclature
We recommend “cultivated meat” continue to be used as the central industry term for meat produced via animal cell culture.
New research supports the term “cultivated meat”
New research conducted in December 2022 validates the use of “cultivated meat” over “cell-cultured meat” and other terms. Learn more in our fact sheet.
Cultivated meat: A growing nomenclature consensus
GFI Founder and CEO Bruce Friedrich explores the increased sector alignment around the preferred category name for meat produced through cellular agriculture.
Meat cultivation: Embracing the science of nature
We developed a set of science-forward, evidence-based communication tools, rooted in familiar language, to help explain meat cultivation to non-technical audiences.
Why GFI uses the term “cultivated meat”
It is possible to be science-forward and transparent while staying rooted in familiar concepts and appealing language. Mattson worked pro bono with GFI over the past nine months to explore,…
The cultivated meat industry
Since UPSIDE Foods was announced as the world’s first cultivated meat company on February 1, 2016, the industry has grown tremendously. There are now dozens of cultivated meat companies around the world, with hundreds of millions of dollars raised in early funding rounds. There are now business-to-business companies specializing in serving cultivated meat producers.
State of the Industry Report: Cultivated meat
This report details the commercial landscape, investments, regulatory developments, and scientific progress in the cultivated meat and seafood industry.
Discover cultivated meat research projects
Due to the gap in foundational research for alternative protein science, we work with a select group of generous donors to run a grant program for open-access research.
Myosatellite lines from Atlantic salmon
Through the GFI grant program, the Kaplan lab is developing myosatellite lines for cultivated Atlantic salmon at Tufts University
Optimizing media for chicken cells
Learn about Dr. David Block’s work to perfect growth media for cultivated chicken at University of California, Davis.
GFI grantee Dr. Mariana Petronela Hanga is researching culturing different cell types at the same time.
GFI grantee Dr. Simon Kahan at the Cultivated Meat Modeling Consortium is using computational modeling to improve bioreactor design for meat cultivation.
The science of cultivated meat
Learn about the science of cultivated meat and the challenges that must be addressed for commercial production.
Getting governmental approval
Before cultivated meat comes to market in a country, a regulatory pathway must be in place. In many places, cultivated meat will be approved product by product. In Europe, cultivated meat will be regulated under an existing regulatory framework, although no company has yet submitted a product for approval. The government of Singapore formalized their regulatory process in 2020. The U.S., Israel, and Japan are also interested in cultivated meat and likely to present regulatory breakthroughs soon. India and Brazil are monitoring global progress with an eye to creating a path to market as well.
Ensuring a clear path to market
Cultivated meat must have an efficient regulatory path to market to be successful. Learn how GFI advocates clear and efficient regulations.
Making the case
GFI contributes to the regulatory process through expert comments and litigation. Through letters to the FDA and state legislators and governors as well as through participation in lawsuits, GFI helps level the playing field for cultivated meat.
Environmental benefits of alt proteins
How eco-friendly are plant-based and cultivated meats? Explore their climate impacts and resource requirements relative to conventional meat.
Cultivated meat media kit
Cultivated meat can transform our global food system. Get the latest updates on this game-changing alternative to conventionally produced meat.
The cultivated meat field moves fast. GFI keeps readers up-to-date through regular posts from our experts around the world.
Seizing the moment: The 10-point story of alternative proteins not being told
Headlines focused on short-term struggles reveal a major blindspot—scientists, policymakers, and industry innovators around the world are making real, on-the-ground progress on bringing delicious, affordable alternative proteins to more plates.
Alternative protein startups underscore the need for scientific and engineering talent
The alternative protein sector is hungry for scientists and engineers — but major investments are needed to build a robust alternative protein workforce.
Let’s solve it together: preserving our world’s oceans and waterways with the help of alternative seafood
GFI’s Senior Corporate Engagement Specialist reflects on a conversation with chef and owner of Fishtown Seafood and the future of alternative seafood.
Bringing alt protein entrepreneurs together to build a better food future
The GFI Mentor Program is supporting the next wave of alternative protein experts.
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Header photo courtesy of JUST
To USDA in response to their Advanced Notice of Proposed Rulemaking on cultivated meat labeling
To the Office of Science and Technology Policy on creating an interagency research initiative on alternative proteins
Multi-member letter to Chair David Scott calling for alternative protein research funding in the reconciliation bill