And this April, the United Kingdom funded a Cellular Agriculture Manufacturing Hub led by the University of Bath.Īdvocates say that cultured meat will slim the negative impacts of humanity’s voracious appetite for flesh. In 2021, Tufts University in Medford, Massachusetts, set up a Center for Cellular Agriculture, where around two dozen researchers now work on aspects from making to marketing cell-cultivated meat. The Good Food Institute (GFI), a non-profit organization based in Washington DC that was founded in 2016 to promote alternatives to animal products, has handed out $17 million through more than 100 research grants to beef up the science on all aspects of meat alternatives just over half the money went to cultivated meat. Production plants are being built, and investment has hit $2.78 billion, according to an industry report.Īs commercial activity ramps up, academics in diverse areas, including food science and medical biotechnology, are improving cell culture and refining other parts of the process. Observers expect at least one product to be available at a US restaurant this year, even if initially sold at a loss. Two companies, UPSIDE Foods in Berkeley and GOOD Meat (owned by Eat Just in Alameda, California), now have the green light to sell their cultivated chicken (since 2020, small quantities of GOOD Meat’s chicken have been available for purchase only in Singapore). This June, US regulators passed lab-grown meat, making the country only the second in the world to move this food to market. Such products are now much closer to market: more than 150 companies around the world are working on cultured meat (from ground beef to steaks, chicken, pork and fish), milk or related ‘cellular agriculture’ products, including leather. The world’s first cultured beef burger, which reportedly cost US$325,000, was made by Maastricht University biomedical engineer Mark Post, who ate it at a press conference in 2013.

They are grown in bioreactors in an urban factory in California.Ī little over a decade ago, only a handful of researchers were investigating the potential of laboratory-made meat. But the fillets are not from a slaughterhouse. Perhaps that’s not surprising: it is, after all, chicken - at the cellular level. “It tastes like chicken.” That’s a common review of UPSIDE Foods’ new trial product.

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