Cultivated meat, not synthetic meat: why words matter

24 February 2025

In recent years, cultivated meat has become a hot topic in the food industry, often at the center of controversy and misinformation. It is wrongly labeled as “synthetic” or “artificial” meat, but in reality, it is actual meat, obtained by cultivating animal cells without the need to slaughter an animal. This innovation has its roots in bioengineering and regenerative medicine, technologies that have long been used, for example, in the production of tissues for transplants. The first documented experiment dates back to 2013, when Professor Mark Post from Maastricht University presented the first hamburger made entirely from lab-grown meat. The cost? Over $250,000, funded by Google co-founder Sergey Brin. Since then, the technology has made great strides: today, several companies, including Mosa Meat, Upside Foods, and Eat Just, are working to make this product accessible and sustainable on a large scale.

How is cultivated meat produced?

Cultivated meat is produced through an advanced biotechnological process, developed in several stages:

Cell collection: stem cells are extracted from a living animal through a painless biopsy or from a fertilized egg. In some cases, cells from already slaughtered meat can also be used.

Cell culture: the cells are placed in a bioreactor, a sterile environment with controlled temperature, pH, and oxygen levels.

Nutrition and growth: to multiply, the cells are fed a mixture of amino acids, sugars, vitamins, and other nutrients, often in a culture serum free of animal origin (initially fetal bovine serum was used, but research is now focusing on plant-based alternatives).

Muscle tissue formation: thanks to special biological scaffolds, the cells grow into three-dimensional structures that mimic natural muscle tissue. The final result is a product that, nutritionally and organoleptically, is indistinguishable from conventional meat. Some companies are also working to recreate fat marbling and improve texture to make cultivated meat increasingly similar to traditional meat.

What are the benefits of cultivated meat?

The adoption of cultivated meat could bring numerous benefits, both environmentally and in terms of public health:

Reduced environmental impact. According to a study by Oxford University, cultivated meat production could reduce greenhouse gas emissions by 96% compared to intensive livestock farming, which is one of the main sources of methane and CO₂. It would also require 99% less land and up to 90% less water than traditional farming.

Increased food safety. Cultivated meat is produced in a controlled environment, reducing the risk of bacterial contamination from Salmonella or E. coli, which are common in conventional meat. Additionally, since it is free of antibiotics, it helps combat antibiotic resistance, which the WHO considers one of the biggest threats to global public health.

Ethics and animal welfare. Cultivated meat eliminates the need to slaughter billions of animals every year. According to the FAO, over 80 billion animals were killed for human consumption in 2021. With cultivated meat, this number could drastically decrease, making the food system more ethical and sustainable.

What challenges remain?

Despite its advantages, cultivated meat still faces several obstacles before becoming widely available.

High production costs. Although the price of cultivated meat has dropped significantly since the first hamburger in 2013, it is still much higher than traditional meat. According to an estimate by the Good Food Institute, a portion of cultivated meat could currently cost around $10-20, compared to just a few dollars for conventional meat. However, with improved cultivation technologies and process automation, costs could drop rapidly.

Consumer acceptance. Many consumers remain skeptical about cultivated meat. A study by the University of Bath found that 35% of people in Europe are reluctant to try this type of meat, mainly due to concerns about its naturalness and safety.

Regulation and legislation. Currently, only Singapore has approved the sale of cultivated meat, allowing Eat Just to market its cultivated chicken in restaurants since 2022. In the United States, the FDA and the Department of Agriculture approved its sale in 2023, but in Europe, the approval process is still underway.

What does the law say about cultivated meat?

The European Union has very strict rules on “novel foods,” and cultivated meat must pass rigorous safety tests before being approved. EFSA (European Food Safety Authority) is currently evaluating the first authorization request, submitted by a French startup for the production of cruelty-free foie gras. In Italy, the government banned the production and sale of cultivated meat in 2023, taking a much more conservative stance than other European countries. However, if the EU were to approve its sale, Italy could be required to comply with community regulations.

What does the future hold for cultivated meat?

The future of cultivated meat will depend on three main factors:

Technological development. As costs decrease and production techniques improve, cultivated meat could become competitive with traditional meat within the next 5-10 years.

Social acceptance. Proper information will be essential to overcome consumer skepticism and raise awareness of the benefits of this technology.

Regulatory framework. Government and regulatory decisions will greatly influence the global spread of cultivated meat.

Although still in its early stages, this innovation could represent a turning point in food production, reducing environmental impact, improving animal welfare, and ensuring greater food safety. Is the future of meat really in the lab? Only time will tell.