The world’s demand for protein is rising rapidly, and conventional meat production is struggling to keep up. Cultivated meat - grown directly from animal cells - offers a way to meet this demand while using fewer resources and reducing greenhouse gas emissions. Here's why it matters:
- Global Impact: Livestock farming contributes 15% of global emissions and uses 77% of agricultural land but provides only 18% of the world's calories. Cultivated meat could cut emissions by up to 92% (compared to beef) and reduce land use by 90%.
- Environmental Benefits: Producing cultivated meat consumes significantly less water and land than traditional farming. For example, it uses 82–96% less water.
- Technological Progress: Advances in bioreactors and cell cultivation have made large-scale production possible, with the UK leading efforts through funding, research, and regulatory support.
- Consumer Appeal: Hybrid products, combining cultivated meat and plant-based ingredients, are gaining interest, especially among younger generations.
| Meat Type | Water Usage (litres/kg) | Land Use (m²/kg) | CO₂ Emissions (kg/kg) |
|---|---|---|---|
| Beef | 16,366 | 148.2 | 60 |
| Cultivated Beef | ~4,000 (estimated) | ~15 (estimated) | ~5 (estimated) |
The future of protein is evolving. With ongoing technological advancements and growing public interest, cultivated meat could transform global food systems while protecting the planet. Keep reading to learn how it works, its challenges, and its potential to reshape the way we eat.
Current Meat Production Issues
The way we currently produce meat is facing some major challenges. It’s not just about how much we can produce, but also about the resources we use, the impact on animals, and the growing gap between supply and demand.
Resource Usage
Raising livestock the traditional way uses up a staggering amount of resources. While animal agriculture takes up 77% of all farming land, it only provides 18% of the calories and 37% of the protein consumed worldwide. This imbalance has led to massive deforestation - 41% of tropical forests cleared are now cattle pastures.
Here’s a quick comparison of how much water, land, and carbon different types of meat require:
| Meat Type | Water Usage (litres/kg) | Land Use (m²/kg) | CO₂ Emissions (kg/kg) |
|---|---|---|---|
| Beef | 16,366 | 148.2 | 60 |
| Pork | 5,238 | 7.7 | 5.6 |
| Poultry | 4,680 | 5.5 | 3.4 |
These numbers highlight how resource-intensive meat production is, setting the stage for additional concerns, including the treatment of animals.
Animal Treatment
Most of the meat we eat comes from factory farms, which are notorious for generating enormous amounts of waste - like the 885 billion pounds of manure produced annually in the US alone - and for poor animal welfare practices.
"Factory farming – the grain-feeding of confined animals – is the single biggest cause of animal suffering on the planet", says Compassion in World Farming.
Take chickens, for example. Modern breeding techniques mean they now grow to slaughter weight in half the time it took 40 years ago. While this may sound efficient, it often leads to significant health problems for the birds. With the global population rising, these farming practices are under even more pressure, further straining the balance between supply and demand.
Supply vs Demand
The current methods of meat production are struggling to keep up with the world’s growing appetite for protein, especially in developing countries.
"As it stands, there are no technically or economically viable alternatives to intensive production for providing the bulk of the livestock food supply for growing cities."
If we continue to rely on conventional livestock farming to meet this demand, the environmental consequences will be dire. Livestock farming already produces 20 times more greenhouse gases per gram of edible protein compared to plant-based proteins. The cost of sticking to the status quo is simply too high.
Cell-Cultured Meat Science
Cell-cultured meat is created by using cellular biology and bioprocessing techniques to grow meat directly from animal cells.
Cell Growth Methods
The process begins with carefully selected animal stem cells, chosen for their ability to develop into various types of meat tissue. These cells are preserved in specialised cell banking systems, which maintain their genetic stability while allowing for consistent production.
To grow, the cells are nourished with a specially formulated growth medium containing vital nutrients like amino acids, glucose, vitamins, and minerals. Depending on the type of meat being cultivated, this feeding and growth process can take anywhere from two to eight weeks. Once the cells have expanded sufficiently, they are transferred to bioreactors for scaled-up production under controlled conditions.
Production Systems
After the initial cell growth, bioreactor systems take over to enable large-scale production. These systems are designed to create the ideal environment for cell growth, ensuring efficiency and scalability.
| Bioreactor Type | Capacity | Production Capability |
|---|---|---|
| Standard Industrial | 1,200L | Several hundred pounds |
| Large-Scale | 5,000L | Commercial quantities |
| Future Projected | 300,000L | Annual supply for 75,000 people |
GOOD Meat, a leader in the field, has already implemented 1,200-litre and 5,000-litre bioreactors in its commercial operations. However, these systems come with a hefty price tag - approximately £100,000 per 100 litres of capacity.
"The survey underscores the critical need for ongoing innovation and investment in bioprocessing technologies to enable the cultivated meat industry to scale efficiently. It identified specific areas where suppliers, manufacturers, and researchers can accelerate the industry's expansion and reduce production costs." – Authors of GFI Report
Product Formation
Once the cells are fully grown and maintained, the next step is to structure them into meat products with familiar textures. This is where scaffolding comes into play, guiding the cells to form structured meat tissues. For example, Eat Just's cultivated chicken, approved in Singapore, is made up of over 70% cultivated cells, with a small amount of plant protein added for structural support.
Creating authentic taste profiles involves developing fat tissue, which is crucial for flavour and texture. Researchers at Tufts University have made strides in this area:
"Our goal was to develop a relatively simple method of producing bulk fat. Since fat tissue is predominantly cells with few other structural components, we thought that aggregating the cells after growth would be sufficient to reproduce the taste, nutrition and texture profile of natural animal fat." – John Yuen Jr, Graduate Student at the Tufts University Center for Cellular Architecture
The cultivated meat industry has grown rapidly, with over 175 companies across six continents working on these products. Backed by more than £2.5 billion in investments as of 2024, the sector has achieved major milestones, including regulatory approvals in Singapore, the United States, and Israel. These advancements highlight the potential of cultivated meat to meet global protein needs in a sustainable way.
UK Industry Progress
The United Kingdom is making strides in the cultivated meat sector, driven by targeted investments and advancements in technology. These efforts not only position the UK as a leader in sustainable protein production but also contribute to shaping the future of meat alternatives globally.
Ivy Farm Technologies Projects
In mid-2022, Ivy Farm Technologies, based in Oxford, launched a pilot production facility at ARC Oxford. Spanning 18,000 square feet, the facility is equipped with a 600-litre bioreactor capable of producing 2.8 tonnes of cultivated meat each year. Sustainability is a key focus, with the facility powered by solar panels.
Rich Dillon, CEO of Ivy Farm Technologies, highlights their distinctive approach:
"When you combine our proprietary technology, our brilliant team and our strategy to focus on super-premium species and breeds, such as Wagyu Beef, Aberdeen Angus, and even Venison, then both the business case and sustainability case are unique and compelling."
The company has already secured over $30 million in funding and is eyeing an ambitious goal to scale production to 12,000 tonnes annually by 2025. This aligns with forecasts suggesting the UK cultivated meat market could reach £1.35 billion by 2030.
Research Alliances
In early 2024, Quest Meat, Multus, and University College London embarked on a £1 million Innovate UK–co-funded initiative to develop CULT-GRO, a technology aimed at cutting production costs.
Additionally, Quest Meat has partnered with the University of Birmingham on a £520,000 project to enhance regenerative cell culture ingredients. Dr Thomas Mills shared the importance of this collaboration:
"Our partnership aligns with our commitment to food manufacturing research and sustainable development that has a tangible impact on society. By developing a cost-effective cell culture ingredients platform, we aim to catalyse the adoption of cultivated meat as a sustainable and ethical alternative in the global food landscape."
UK Policy Progress
In February 2025, the Food Standards Agency (FSA) introduced a regulatory sandbox programme, designed to help eight cultivated meat startups navigate the approval process more efficiently.
Prof Robin May, the FSA’s chief scientific advisor, explained the programme’s goals:
"Safe innovation is at the heart of this programme. By prioritising consumer safety and making sure new foods, like cell-cultivated products are safe, we can support growth in innovative sectors."
The UK government has also demonstrated its commitment through key investments:
| Initiative | Investment | Purpose |
|---|---|---|
| FSA Regulatory Sandbox | £1.6M | Accelerate approval pathways |
| NAPIC Development | £38M | National Alternative Protein Innovation Centre |
| Sustainable Foods Programme | £75M | Overall sector development |
In a notable development, the FSA approved the use of cell-cultivated chicken for pet food in 2024, making the UK the first country in Europe to permit such products. This milestone reflects the nation's proactive approach to fostering innovation in the cultivated meat industry.
sbb-itb-c323ed3
Impact on Environment
Cultivated meat offers a promising alternative to traditional meat production, with the potential to significantly reduce environmental strain. By rethinking how meat is produced, this approach could address some of the most pressing ecological challenges tied to conventional livestock farming.
Resource Requirements
One of the standout benefits of cultivated meat is its efficient use of resources. Traditional livestock farming consumes vast amounts of land and water. In contrast, cultivated meat production requires much less. For instance, studies indicate a 67% reduction in land use for pork and 64% for chicken compared to conventional farming.
Water usage is another area where cultivated meat shines. It cuts water consumption by 82-96%, largely because it eliminates the need for growing feed crops and maintaining large-scale livestock facilities. The efficiency doesn’t stop there. Cultivated meat also converts inputs into edible protein far more effectively: it’s 5.8 times more efficient than beef, 4.6 times more than pork, and 2.8 times more than chicken.
But resource efficiency is only part of the story. Reducing emissions is equally important for ensuring a sustainable future.
Emissions Reduction
Livestock farming is a major contributor to greenhouse gas emissions, accounting for about 15% of global emissions. Cultivated meat, especially when powered by renewable energy, offers a substantial reduction in emissions. Compared to conventional meat, it slashes emissions by up to 92% for beef, 44% for pork, and achieves levels similar to chicken.
Bruce Friedrich, Executive Director of the Good Food Institute, highlights the importance of alternative proteins in addressing climate goals:
"The world will not get to net-zero emissions without addressing food and land, and alternative proteins are a key aspect of how we do that."
Impact Comparison
To better understand the environmental benefits, let’s compare cultivated meat to conventional meat production using renewable energy:
| Environmental Metric | vs Conventional Beef | vs Conventional Pork | vs Conventional Chicken |
|---|---|---|---|
| Carbon Footprint | 92% reduction | 44% reduction | +3% |
| Air Pollution | 94% reduction | 42% reduction | 20% reduction |
| Land Use | 90% reduction | 67% reduction | 64% reduction |
These numbers highlight the significant advantages of cultivated meat, particularly when compared to beef. However, experts caution against viewing it as a one-size-fits-all solution. Edward Spang, an associate professor at UC Davis, offers a balanced perspective:
"Our findings suggest that cultured meat is not inherently better for the environment than conventional beef. It's not a panacea."
The environmental benefits of cultivated meat depend heavily on production methods and energy sources. When renewable energy is utilised, the advantages become clear, especially in terms of reducing carbon emissions and land use. However, as with any emerging technology, the path to sustainability requires careful consideration and refinement.
Building Public Trust
Winning over public confidence in cultivated meat hinges on addressing three key areas: taste, safety, and transparency. Interestingly, fewer than 2% of UK consumers are familiar with cultivated meat, highlighting the pressing need for clear and effective communication.
Matching Meat Properties
To gain consumer acceptance, cultivated meat must replicate the sensory experience of conventional meat. Research shows that flavour and texture are the most critical factors influencing whether people will embrace these alternatives.
"I think it was overlooked that the most important part of meat, taste-wise, is fat. Fat is what makes meat so delicious, bringing juiciness and a unique marbling. And this is what we can replicate using cultivated fat in hybrid products." - George Zheleznyi, Co-Founder, Cultimate
Thanks to advanced scaffolding techniques, cultivated meat can now mimic the texture of traditional meat more closely than ever. These innovations are making a difference - 67% of participants in sensory tests preferred cultured chicken over soy-based alternatives.
Consumer Information
Consumer concerns about safety and naturalness remain a hurdle, with 85% expressing reservations. To address these worries, the industry is adopting targeted strategies:
| Communication Approach | Consumer Impact | Implementation Method |
|---|---|---|
| Positive Terminology | Higher acceptance rates | Using terms like "cultured" or "clean" meat |
| Production Transparency | Increased trust | Detailed descriptions of cell cultivation |
| Benefits Education | Greater understanding | Emphasising ethical and environmental benefits |
Encouragingly, one-third of UK consumers are already open to trying cultivated meat, with acceptance rates in Britain outpacing much of Europe. Providing clear, factual information about how these products are made - and their benefits - appears to resonate with British consumers. Hybrid products, which blend cultivated and plant-based elements, are particularly appealing because they combine the familiarity of meat with the perceived advantages of plant-based ingredients.
Mixed-Protein Products
Mixed-protein products are gaining attention for their ability to merge the authenticity of cultivated meat with the sustainability of plant-based options. A July 2022 survey of 1,000 UK consumers revealed some promising insights:
- 57% believe these products will benefit animals and the environment.
- 54% expect them to offer good nutritional value.
- 50% think they will be healthy and safe to consume.
The commercial potential for these products is becoming increasingly apparent. Cultimate Foods, for example, secured €2.4 million in April 2024 to expand their cultivated fat production for plant-based products. Similarly, Hoxton Farms, a London-based company, raised £22 million in Series A funding to advance their cultivated fat technology.
"Knowing that taste and health are two of the most important purchase drivers when it comes to plant-based foods, hybrid products show a strong potential to respond to consumer demand." - Mathilde Alexandre, Senior Project Manager at ProVeg International
Younger generations are particularly drawn to these innovations. Among Millennials, 38% are willing to try hybrid products, with Gen Z close behind at 37%. In comparison, interest is slightly lower among Gen X (32%) and Boomers (29%). This generational shift points to a growing openness to alternative protein solutions among younger consumers, potentially shaping the future of the industry.
Conclusion
The future of protein production is undergoing a major shift, with cultivated meat presenting a promising way to address rising global demand. Recent advancements highlight progress in tackling the challenges posed by traditional meat production.
Using renewable energy sources, cultivated meat production could slash carbon emissions by up to 92% compared to beef production, all while requiring significantly fewer resources. To put it into perspective, livestock farming is responsible for 14.5% of global greenhouse gas emissions and consumes 23% of the world’s water supply. These environmental benefits signal a potential shift towards more sustainable food practices.
By 2030, production costs for cultivated meat could fall to around £5.15 per kilogram, and the global market for this industry is projected to hit £20 billion. The sector has already grown significantly, with more than 175 companies operating globally and investments totalling £2.48 billion as of 2024.
As discussed earlier, the scalability and efficiency of cultivated meat production are key factors in achieving sustainable protein security. Advances in technology and regulatory support are reshaping the industry, making it more viable to integrate cultivated meat into mainstream food systems.
The road ahead relies on further improvements in production techniques, supportive policies, and open communication with consumers. The UK’s recent developments in this area showcase how cultivated meat can play a vital role in addressing protein demands while preserving the planet’s resources for future generations.
FAQs
How does cultivated meat compare to traditional meat in terms of environmental impact and resource use?
Cultivated meat presents a powerful way to tackle the environmental challenges posed by traditional meat production. Research highlights its potential to slash greenhouse gas emissions by up to 96%, use 99% less land, and consume 82-96% less water compared to conventional livestock farming.
That said, current production processes can still demand significant amounts of energy. Some studies even indicate that, in certain scenarios, the carbon footprint of cultivated meat could surpass that of traditional beef. However, as technology improves and production scales up - especially with the integration of renewable energy sources - the environmental advantages of cultivated meat are expected to grow.
By overcoming these hurdles, cultivated meat could become a major contributor to building a more sustainable and ethical global food system.
What challenges does the cultivated meat industry face in scaling production and gaining public acceptance?
The cultivated meat industry is grappling with several obstacles as it works towards scaling production and gaining public acceptance. On the production side, high costs are a significant challenge, particularly when it comes to bioreactor technology and growth media. Building efficient and scalable systems demands heavy investment in both infrastructure and technological advancements. Adding to the complexity is the need to navigate varying regulatory frameworks across different regions, which can slow progress.
From the consumer standpoint, acceptance isn't straightforward either. Concerns about food safety, the perception of cultivated meat as 'unnatural', and a lack of awareness about its environmental and ethical advantages can all hinder its appeal. Overcoming these hurdles will require clear and transparent communication, education efforts to inform the public, and creating products that not only meet but exceed consumer expectations. Building trust and sparking interest in cultivated meat will be essential for its long-term success.
What role is the UK playing in advancing cultivated meat, and what developments can we expect in the future?
The UK has positioned itself as a frontrunner in the cultivated meat industry, making strides in both innovation and regulatory frameworks. In 2025, it became the first European nation to offer cultivated meat products for sale, a milestone made possible by forward-thinking government policies. Notably, the Food Standards Agency (FSA) introduced a regulatory sandbox, enabling companies to trial products in a controlled environment. This approach not only prioritises safety but also streamlines the approval process, encouraging growth in the sector.
Looking ahead, the focus will likely shift to reducing production costs and achieving greater scalability. Advances in bioreactor technology and cell culture methods are expected to play a key role in making cultivated meat more affordable and accessible. Adding to this momentum, the UK has invested over £75 million in alternative protein research, reinforcing its role as a global leader in this rapidly evolving field.
