By Ahana Mandal
Cellular agriculture, also known as lab-grown or cultivated meat, is beginning to reach commercial markets, offering a new approach to meat production. Companies are producing meat from animal cells in bioreactors, eliminating the need to raise and slaughter livestock. This method could have significant effects on the environment, food systems, and consumer choices.
The global market for cultivated meat is projected to grow rapidly, with estimates reaching $23 billion by 2035 and $229 billion by 2050. Early lab-grown products were extremely expensive; the first lab-grown beef burger in 2013 cost $325,000 to produce. Advances in production methods, such as continuous manufacturing processes and artificial intelligence optimization, have reduced costs substantially. Analysts project that lab-grown meat could reach price parity with traditional meat by 2030 if technological improvements continue.
Consumer response has been mixed. A 2024 YouGov survey of 9,272 U.S. adults found that about half still prefer traditional meat, while the rest expressed interest in lab-grown options if they closely match the taste and texture of conventional meat. Regular consumers are testing these products in limited markets, providing feedback on flavor, appearance, and willingness to pay higher prices initially.
Regulatory approval is uneven. In the United States, the FDA has approved lab-grown chicken and salmon for public consumption, although some states, including Florida, Alabama, and Texas, have enacted bans on the sale of lab-grown meat. Companies are navigating these regulatory differences while scaling production.
Owen Ensor, CEO of Meatly, a lab-grown chicken company, said, “You don’t need animals to make real meat,” emphasizing the ethical and environmental goals of the technology. Researchers are also highlighting the potential environmental benefits: Dr. Eirini Theodosiou, a chemical and biochemical engineering expert, said, “With a growing population, continued demand for meat and dairy, and mounting environmental pressures, we must rely on biotechnology to create sustainable animal protein sources.” Life cycle studies suggest that lab-grown meat can reduce land use and greenhouse gas emissions compared to traditional beef, though energy requirements remain higher because the process replicates energy animals naturally use.
As lab-grown meat enters the market, its availability will likely expand gradually. Early products are still limited to select restaurants and specialty stores, but companies are working to increase production capacity. Cost reductions, improved consumer acceptance, and regulatory alignment will be key to broader accessibility. While challenges remain, lab-grown meat represents a notable shift in how protein can be produced, potentially affecting the food industry, consumer habits, and environmental outcomes in the coming decades.
