Have you heard of something called lab-grown meat? Perhaps the term cultured meat rings a bell? I'll be honest, I have barely heard of this idea. Lab-grown meat is a relatively new, more ethical approach to meat production and it's exactly what it sounds like: meat grown in a lab.
These products are not on the store shelves yet, but scientists have been working on perfecting lab-grown meat for several years now. There are now many start-up companies raising funds for research and production. While lab-grown meat is probably a long way away from hitting your kitchen table, some interesting progress has been made on this novel idea.
So how does one make lab-grown meat? Scientists extract fat cells or muscle cells from an animal of choice. Next, stem cells from these fat or muscle cells are used to be cultured and multiplied into fibers. These fibers eventually form muscle. For example, scientists take stem cells from a cow, then the cells are placed in a petri dish with amino acids and carbohydrates that help the stem cells grow into fibrous muscle that resembles ground beef. This example was taken from GCF Global's website and more information can be found here.
There are many reasons behind the birth of lab-grown meat. The first is sustainability. According to EatingWell, an early study from the University of Oxford suggests that lab-grown meat would use up to 96% less water, 99% less land use, and 96% less greenhouse gas emissions. That would be amazing for the environment! Other motivations for scientists growing meat are more ethical. No animals would be slaughtered for stem cell extraction. It is also exciting to think of all the varieties of flavors that could be invented in the lab. Many people struggle with the idea of eating meat for ethical reasons after learning what happens in many slaughterhouses. Lab-grown meats could be a tasty alternative for those people feeling unsure about eating meat, but not wanting to make the big leap to a vegan or vegetarian diet.
Lab-grown meat sounds like a great idea, but there are certainly some hang-ups, hurdles, and possible downsides. Obviously, cultured meat is not an easy process as it takes many steps and lots of time. One start-up that has been producing lab-grown meat, Memphis Meats (not based in Memphis, BTW), says it takes them 4-6 weeks to turn stem cells into edible meat. There are concerns from some that growing meat in a lab is too expensive and will not be an affordable alternative for many citizens. Others question the amount of energy required to create meat in a lab and feel this type of meat production may actually require more energy use than the traditional way. From a nutrition standpoint, there is not yet enough information to know if lab-grown meats will be as healthful as we may like. Since the stem cells in the petri dish only grow muscle then fat has to be added into the meat to emulate the taste and texture of the real deal. The debate about saturated fat continues, and if that is the type of fat added into lab-grown meats then the jury is still out on its health profile. A final potential downside to the addition of lab-grown meat to our refrigerators is the impact it will have on farmers. Of course, this would only be an issue if lab-grown meat becomes popular if and when it is available to the consumer.
Proponents of lab-grown meat claim that it would be better for the environment. However, according to a second study from the University of Oxford, making beef in the lab may actually be worse for the environment when compared to farmed beef, for example. The study found that cultured meat production over time would require more energy use and could be more detrimental to global warming as long as fossil fuels are still the energy source. Alternative energy sources would be required to reduce the environmental impact.
We may still be years away from trying lab-grown meat at home. Memphis Meats, mentioned earlier, predicts product availability by 2021, while other companies seem to still be years away from serving up their concoctions. As usual with new science, more research and development are needed before we may feel comfortable eating these meats. Personally, I would be willing to try lab-grown meat when it is available. I do have concerns about the fat content and overall nutrition of these products but would still want to sample this new idea.
Keep a look out for more research in the coming years if this is something that interests you. I find any new food development like this pretty exciting. It reminds me of many of the vegan meat alternatives currently on the market, but with a twist. It's always fun to try new things!
-Brittany
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