Lab‑grown meat: Revolutionizing food sustainability or risky venture?

Meat-eaters have not had an easy time lately. Doctors warn of the harmful effects of consuming pork or beef on health, while environmentalists remind us that raising animals for slaughter results in massive greenhouse gas emissions. To produce one pound of meat, a cow must eat 20 pounds of plant feed, and producing one pound of animal protein requires more water than plant protein. In Europe, 45 percent of all crops are intended for animal feed, while half of the agricultural land is used for livestock.

Despite anti-meat lobbying, many people still cannot imagine their diet without sausages, cutlets, and other delicacies. Global meat demand is predicted to increase by at least 50 percent by 2050.

Therefore, intensive searches for alternative protein sources are underway to create a more efficient food chain in an increasingly uncertain world. Great hopes are especially pinned on the latest innovation in the food industry, cell-cultivated meat, which is generating significant excitement among both scientists and consumers.

The meat production process begins with taking a small sample of muscle cells from an animal—a chicken, pig, or cow. The cells are then placed in a special bioreactor, where they undergo processes similar to those in animals. The material is provided with heat and basic nutrients such as water, proteins, carbohydrates, fats, vitamins, and minerals.

The cells multiply and differentiate in controlled laboratory conditions, forming muscle tissue. As a result, meat is produced that is very similar in texture and taste to that from traditional slaughterhouses.

Singapore residents could confirm this—it was the first place in the world where test-tube poultry was introduced to the market in 2020. Chicken nuggets from the company Eat Just enjoyed considerable popularity, and studies showed that they contain a lot of protein, valuable monounsaturated fats, and minerals.

Last year, the United States became the next country to approve the sale of cell-cultivated meat. Two American companies received permission to sell lab-grown poultry in the US.

We'll have to wait a bit longer in Europe because our continent has the strictest food safety regulations. The approval process for "test-tube meat" by the European Food Safety Authority (EFSA) will take at least 18 months.

Cell-cultivated meat has many potential advantages. First, it eliminates the need to slaughter cows or pigs, which is important from the viewpoint of ethics and animal welfare. Production is also more environmentally sustainable—it requires fewer resources such as water and feed and generates fewer greenhouse gases (estimates suggest even 80 percent less compared to traditional livestock farming).

Additionally, it is possible to produce more hygienic and controlled meat, reducing the risk of diseases transmitted by harmful microorganisms such as salmonella or E. coli bacteria. Antibiotics and hormones, often used in traditional animal farming, are not used in its production.

Cell-cultivated meat could even offer potential health benefits – European laboratories are working on beef and pork with reduced "bad" LDL cholesterol levels. Ingredients present in traditional red meat, suspected of promoting cancer development, such as in the colon, are also eliminated.

Despite numerous advantages, cell-cultivated meat also raises some concerns. Many people wonder if it is fully safe for consumption. Current studies suggest it is, but further analysis is needed, particularly concerning the long-term consumption of test-tube poultry or beef.

Another issue is social acceptance. Cell-cultivated meat is often not considered "natural," which may lead to a reluctance to consume it. Overcoming these barriers requires education and full transparency of the production process.