Lab‑grown meat: Potential solution or just science fiction?

It hasn’t been easy lately for meat-eaters. Doctors warn about the harmful effects of consuming pork or beef on health, while environmentalists remind us that raising slaughter animals causes massive greenhouse gas emissions. To produce 1 kilogram of meat, a cow must first consume nearly 13 kilograms of plant feed, and producing 500 grams of animal protein requires about 48 litres of water, vastly more than plant protein. In Europe, 45 percent of all crops are destined for animal feed, while half of the agricultural land is used for raising animals.

Despite the anti-meat lobbying, many people still can't imagine their diet without cold cuts, cutlets, and other delicacies. The global demand for meat is predicted to increase by at least 50 percent by 2050.

Intensive searches for alternative protein sources are underway to create a more efficient food chain in an increasingly uncertain world. Great hopes are pinned especially on the latest innovation in the food industry, cell-cultured meat, which is stirring strong emotions among both scientists and consumers.

The meat production process starts by 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 like water, proteins, carbohydrates, fats, vitamins, and minerals.

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

Residents of Singapore could experience this firsthand—it was the first place in the world where lab-grown poultry was introduced in 2020. Chicken nuggets from the company Eat Just were quite popular, and research 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-cultured meat. Two American companies received approval to sell lab-grown poultry in the USA.

We’ll have to wait a while in Europe, as our continent has the most stringent food safety regulations. Approving "test tube meat" by the European Food Safety Authority (EFSA) will take at least 18 months.

Cell-cultured meat has many potential benefits. First and foremost, it eliminates the need to slaughter cows or pigs, which is important from an ethics and animal welfare perspective. Production is also more ecologically sustainable—it requires fewer resources, such as water and feed, and generates lower amounts of greenhouse gases (it is estimated to be up to 80 percent less than traditional farming).

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

Cell-cultured meat may even offer potential health benefits. European laboratories are working on beef and pork with reduced levels of "bad" LDL cholesterol. Conventional red meat ingredients suspected of promoting cancer development, like colon cancer, are also eliminated.

Despite numerous advantages, cell-cultured meat also raises some concerns. Many people wonder if it is completely safe to consume. Current research suggests that it is, but undoubtedly, further analyses are needed, especially regarding the long-term consumption of lab-grown poultry or beef.

Another issue is social acceptance. Cell-cultured meat is often not considered "natural," which may cause reluctance to consume it. Education and full transparency of the production process are needed to overcome these barriers.