Lab-grown meat. Cultured meat. Cell-based meat. Clean meat. It’s all the same thing: meat grown from just a few cells from an actual animal. And although it’s years away from your supermarket, its potential to radically change animal agriculture as we know it is stirring up tensions. The movement for lab-grown meat is partially fueled by an interest in finding a sustainable source of food and protein that could be easily made and marketed.
The lab-grown startups and their supporters believe that their products can one day make cows, pigs, and chickens — and even fish — obsolete. Memphis Meats, Just, Finless Foods, SuperMeat, and Mosa Meat are a few of the companies working on it. Nonprofits like the Good Food Institute and New Harvest are working to help fund them.
A survey conducted by researchers at the University of Queensland reveals about 45% of respondents said they would eat lab-grown fish. That interest rose across the lab-grown meat menu with 63 respondents saying they would eat lab-grown poultry, 69% saying they would eat pork made in a lab, and 71% entertaining a potential taste in beef made in a lab.
Image source: https://www.statista.com/chart/15983/food-sustainability/
Image license: CC-BY-ND