This lab-grown meat, made from animal cells without slaughter, offers a cleaner, more efficient, and ethical alternative to conventional meat. Here’s why it’s gaining traction:
- Environmental Impact: Cultivated meat could reduce greenhouse gas emissions by up to 92%, use 90% less land, and consume 78% less water compared to traditional farming.
- Consumer Interest: In the UK, 26% of people are open to trying cultivated meat, driven by concerns about health, sustainability, and animal welfare.
- Production Advances: Breakthroughs in bioreactor technology, growth media, and cell culture techniques have dramatically cut costs and improved scalability.
- Regulatory Progress: Countries like Singapore, the US, and Israel have approved cultivated meat products, while the UK is actively developing its own regulatory framework.
- Investment Growth: The sector has seen billions in private and public funding, with companies raising over €116 million in Europe alone in 2023.
- Expanding Options: From cultivated chicken and beef to exotic meats like lion burgers and cultivated foie gras, the product range is rapidly diversifying.
Quick Comparison
| Factor | Conventional Meat | Cultivated Meat |
|---|---|---|
| Greenhouse Gas Emissions | ~100 kg CO₂/kg (beef) | 4–75 kg CO₂/kg (as low as 4 kg) |
| Land Use | 77% of global agricultural land | 64–90% less land required |
| Water Use | High | 78% less water needed |
| Antibiotic Use | Regularly used | None |
| Food Safety | Contamination risks | Sterile production environment |
| Animal Welfare | Involves slaughter | No slaughter involved |
Cultivated meat isn’t just about sustainability - it’s about creating a safer, healthier, and more ethical food system. With regulatory approvals, technological progress, and growing consumer interest, this industry is poised for rapid growth in the UK and beyond.
1. Growing Consumer Demand for Alternative Protein
The UK is witnessing a noticeable shift towards alternative proteins as more consumers become conscious of the environmental and ethical impact of their food choices. A quarter of UK consumers are now open to trying cultivated meat, a jump from the 19% who showed interest in lab-grown meat back in 2012 [9]. Today, 26% of Brits are willing to give it a go, and 74% are aware of cultivated meat [9].
Health concerns, sustainability, and animal welfare are the key drivers behind this trend [4]. Research highlights that cultivated meat can dramatically cut greenhouse gas emissions and land use compared to traditional meat production.
Taste and affordability are also crucial factors influencing adoption. Siow Ying Tan from PepsiCo puts it simply:
"Good taste is paramount. If product taste can continue to improve based on the ingredients that go into these, this will drive the success of the Plant-based sector." [6]
Demographics reveal some interesting patterns. Younger men aged 18-24 are the most enthusiastic, with 36% willing to try cultivated meat, compared to just 16% of women in the same age group [9]. Political preferences also play a role, with 30% of centrist and left-leaning individuals showing interest, while only 17-20% of right-leaning supporters express the same [9]. These trends point to a growing acceptance that could fuel the market's expansion.
Public perception of benefits is also growing. Around 59% of people recognise the advantages of cultivated meat, particularly its impact on animal welfare, the environment, and global food security [8]. Nearly half (47%) acknowledge its better treatment of animals, and 43% appreciate its environmental benefits [9].
The rise of flexitarian diets is another factor driving demand. According to Euromonitor, 40% of global consumers now identify as flexitarians [5]. Interestingly, most people buying plant-based meat still purchase traditional meat [4], suggesting that alternative proteins are often seen as an addition to, rather than a replacement for, conventional options.
For CultivatedMeat Europe, this growing interest represents a chance to educate and engage early adopters ahead of the commercial launch of cultivated meat in the UK. Building awareness and preparing consumers now could pave the way for the sector's success in the years to come.
2. Improvements in Cultivated Meat Production Methods
Refining production methods is essential for cultivated meat to match the cost and scale of conventional meat while meeting increasing consumer demand. Recent developments in the field have significantly advanced its commercial potential, focusing on three main areas: bioreactor technology, growth media innovation, and cell culture techniques.
Bioreactor Technology: Scaling Up
The scaling of bioreactor technology has progressed rapidly. Companies are now operating pilot-scale facilities with bioreactor capacities ranging from 100 to 50,000 litres. Notably, one company is expected to reach 15,000-litre bioreactor volumes by the end of 2024 [3][10].
In addition to traditional stirred-tank reactors, air-lift bioreactors are being tested, offering alternative designs for better efficiency. Current production yields range from 5–10 g/L to an impressive 300–360 g/L, showcasing the potential for further optimisation [10]. These advancements in bioreactor design are laying the groundwork for improvements in other areas, such as media efficiency and cell culture techniques.
The industry is also seeing new collaborations to accelerate innovation. For instance, in February 2025, Ever After Foods partnered with Bühler to introduce a commercial-scale cultivated meat production system. Their focus is on developing proprietary edible packed-bed (EPB) technology [11]. Similarly, ABEC launched its Advanced Therapy Bioreactor (ATB) in March 2025, designed to optimise cell expansion [11].
Growth Media: Cutting Costs
Growth media, which can account for over half of variable operating costs, has seen dramatic cost reductions thanks to targeted innovations. Serum-free media is now more affordable, with breakthroughs such as replacing pharmaceutical-grade components with food-grade alternatives. For example, Mosa Meat, in collaboration with Nutreco, substituted 99.2% of basal cell feed by weight with food-grade components, cutting basal media costs by 77% while maintaining comparable cell growth [12].
"Feeding cells isn't that different from feeding animals", says Susanne Wiegel, head of the alternative protein programme at Nutreco [14].
Cell Culture Techniques: Engineering Efficiency
Advances in cell line engineering are further reducing production costs. Researchers at Tufts University developed bovine muscle cells capable of producing their own fibroblast growth factor (FGF), a key component that can make up 90% of production costs. By engineering cells to produce these growth factors internally, the need for external additions is significantly reduced [13].
"FGF is not exactly a nutrient... It's more like an instruction for the cells to behave in a certain way", explains Andrew Stout, Director of Science at Tufts Cellular Agriculture Commercialisation Lab [13].
Beyond cell engineering, companies are adopting continuous production methods to improve efficiency. Techniques like perfusion bioreactors and tangential flow filtration are increasing cell density while lowering costs. One analysis estimates that cultivated chicken could be produced for $6.20 (around £4.95) per pound using these methods [15].
Collaborative and Computational Advances
The Cultivated Meat Modelling Consortium, a collective of companies and stakeholders, is applying computational modelling to optimise bioprocess design [3]. This effort is complemented by innovations in sensor technology and machine learning, which are driving systematic improvements across the production pipeline.
Together, these advancements are addressing a critical challenge: making cultivated meat as affordable as traditional meat without compromising on quality or scalability. For early adopters within the CultivatedMeat Europe community, these developments highlight that commercially viable cultivated meat is edging closer to becoming a reality.
3. Regulatory Approvals and Market Access
Securing regulatory approval is a critical step in bringing cultivated meat from the lab to consumers. Over the past few years, significant progress has been made, with key markets like Singapore, the US, and Israel leading the way with groundbreaking approvals.
Singapore led the charge back in December 2020 when the Singapore Food Agency (SFA) approved Eat Just's cultivated chicken for commercial sale. This made Singapore the first country in the world to greenlight cultivated meat[16]. Building on this achievement, Eat Just introduced GOOD Meat 3, a product containing 3% cultivated chicken, at Huber's Butchery in July 2024, marking the first time cultivated meat became available in retail.
The United States joined the movement in June 2023, when the USDA's Food Safety and Inspection Service (FSIS) approved the manufacturing facilities of UPSIDE Foods and GOOD Meat. Both companies began selling their cultivated chicken products in the US on 1 July 2023[16].
Israel broke new ground in January 2024 by becoming the first country to approve cultivated beef. Aleph Farms received the go-ahead from the Israeli Ministry of Health to commercialise its Petit Steak[16]. Adding to the momentum, Mission Barns became the first company globally to secure regulatory clearance for cultivated pork fat from the U.S. Food and Drug Administration in 2025, broadening the range of approved products[20].
The UK's Regulatory Pathway
The UK is positioning itself as a leader in cultivated meat regulation within Europe. To support this, the Food Standards Agency (FSA) has received £1.6 million in government funding to develop a safety assessment process for novel foods, including cultivated meat[17]. This funding highlights the government's commitment to creating a clear and efficient regulatory framework.
"The new government clearly wants to capitalise on the strong investments made in British cultivated meat over recent years by bringing products to market in a way that upholds the UK's gold standard safety regulations", says Linus Pardoe from the Good Food Institute Europe[17].
The UK has already achieved a milestone by approving cultivated meat for pet food. Meatly, a UK-based company, announced that its cultivated chicken pet food had been cleared for sale, showcasing the FSA's ability to handle novel food assessments effectively[19].
In 2024, the UK government introduced Europe's first cultivated meat regulatory sandbox, a programme designed to encourage safe innovation while keeping regulators up to speed with emerging technologies.
"Ensuring consumers can trust the safety of new foods is one of our most crucial responsibilities. The CCP sandbox programme will enable safe innovation and allow us to keep pace with new technologies being used by the food industry to ultimately provide consumers with a wider choice of safe foods", explains Professor Robin May, Chief Scientific Advisor at the FSA[19].
As production techniques evolve, these regulatory advancements are setting the stage for broader market readiness.
Building Consumer Confidence
These regulatory milestones are not just about compliance - they are helping to build trust among consumers, investors, and regulators. Rigorous safety validations reassure the public and create confidence that extends well beyond the countries where these approvals are happening.
The economic potential is also striking. According to the Good Food Institute, cultivated meat could contribute up to £523 million in tax revenue and inject £2.1 billion into the UK economy by 2030[18]. Meanwhile, a 2022 FSA survey found that 34% of UK consumers are already open to trying cultivated meat, providing a solid foundation for market growth[18].
With regulatory frameworks evolving and products under review in at least nine countries - including the European Union, Australia, New Zealand, Switzerland, and South Korea - the cultivated meat industry is steadily building the infrastructure needed for global expansion. For the CultivatedMeat Europe community, these developments are paving the way for cultivated meat to make its mark in the UK market.
4. Increased Investment and Funding
The cultivated meat industry is now drawing substantial financial backing, which is crucial for turning lab-based innovations into products ready for the market. This surge in funding is helping to drive technological progress and expand production capabilities, aligning with advancements in regulations and market readiness.
The Investment Landscape
Between 2010 and 2022, private investment in cultivated meat and seafood hit a total of $3 billion [22]. The sector's most lucrative year was 2021, with funding nearing $1 billion [21]. Notable examples include Believer Meats, which raised €308 million ($347 million) in Series B funding [23], and UPSIDE Foods, securing the largest single investment of $400 million in 2022 [22]. However, by 2023, investment slowed to below $200 million, with 2024 projections ranging between $177 million and $226 million [21].
Government Support Boosts Development
Public funding has become a vital complement to private investment, with governments worldwide contributing $1.67 billion to the alternative protein sector [24]. In 2022 alone, governments allocated $190 million for research and development, $162 million for commercialisation, and $170 million for mixed initiatives [24].
Several nations have made notable commitments to the industry. Canada has pledged CAD $353 million ($260 million) from 2018 to 2028 for plant-based protein initiatives like Protein Industries Canada [24]. The European Union has set aside €50 million ($54 million) to support food innovation using microorganisms [24]. Meanwhile, the United Kingdom has committed £2 billion ($2.5 billion) towards its National Vision for Engineering Biology, which includes funding for cultivated meat research and infrastructure [24].
In the United States, the USDA awarded a $10 million grant to Tufts University to establish the first National Institute for Cellular Agriculture [25]. Additionally, Liberation Labs received a $25 million loan guarantee from the USDA to construct a commercial-scale facility in Richmond, Indiana [24].
Strategic Corporate Investment
Corporate players are also making substantial investments. In 2021, JBS allocated $100 million to acquire Spanish startup BioTech Foods and to open a cultivated meat R&D centre in Brazil [26]. That same year, JBS bought Dutch company Vivera for $341 million [26].
In the UK, funding has been flowing into promising startups. Multus Biotechnology raised £7.9 million in a Series A round led by Mandi Ventures in January 2023 [23]. Similarly, BioBetter secured $10 million during its Series A funding in 2022, led by Jerusalem Venture Partners [23].
Alternative Funding Strategies
With traditional venture capital becoming less accessible, alternative funding methods are gaining traction. Crowdfunding, for instance, has emerged as a popular choice. In early 2025, Mosa Meat raised over €1.5 million from small investors in mere minutes, hitting its target almost immediately [21].
This shift towards diverse funding sources highlights the industry’s growing maturity and the increasing confidence of investors in cultivated meat’s commercial potential. For the CultivatedMeat Europe community, these developments underscore the rapid progress in building the infrastructure and expertise needed to bring cultivated meat to UK consumers, supported by both private and public investment in sustainable food innovation.
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5. Expanded Product Range and Market Preparation
With regulatory green lights and sustained investment, the cultivated meat industry is stepping up to meet growing consumer expectations. The range of products is quickly moving beyond the basics like chicken nuggets and beef burgers, venturing into new territories that could reshape how we think about meat. This broadening of options is a key step in preparing the market for a future where cultivated meat becomes a regular feature on dining tables.
Beyond Traditional Meat Products
Around the world, companies are pushing the boundaries of what cultivated meat can offer. Take Aleph Farms, for example. In January 2024, they received approval from Israel's Ministry of Health to produce and sell cultivated beef. Their focus? Whole cuts of beef steaks. By refining their core technology, they've managed to simplify production, cutting costs and steps along the way [28][23].
Meanwhile, Ivy Farm, a trailblazer based in the UK, is working on something truly luxurious - cultivated Wagyu beef. Partnering with Finnebrogue, they source cells directly from Wagyu herds to recreate the marbling and rich flavour that make this beef so prized. With plans to launch in 2025, they’re actively working on regulatory approvals to bring this premium, sustainable option to British consumers [28].
Innovation isn’t stopping with land-based meats. The seafood sector is diving into new territory, too. Vow, for instance, has created cultivated products using Japanese quail cells under their Forged brand. Backed by AUD $73 million (£37.6 million) in Series A funding in 2022, they’ve already secured approval from Singapore's Food Agency to sell their cultivated quail [23][3]. Beyond premium and traditional offerings, companies are exploring exotic and specialty options that could redefine what’s on our plates.
Exotic and Specialty Products
One of the more intriguing trends is the rise of exotic meat products, which would be difficult - or even unethical - to produce using conventional methods. For instance, UK-based Primeval Foods is developing cultivated lion burgers, tiger steaks, and zebra sushi rolls. These products not only highlight the versatility of the technology but also offer a way to create exciting new food experiences while addressing conservation concerns [28].
For those with a taste for luxury, Gourmey is focusing on cultivated foie gras. In 2024, they partnered with Michelin-star chefs to refine their offerings, proving that cultivated meat can deliver on both ethics and the premium experience that high-end consumers expect [28].
Strategic Market Entry Through Blended Products
To ease their way into consumer markets, many companies are opting for blended products that mix cultivated meat with plant-based ingredients. For example, Meatable introduced Europe’s first pre-approval tasting of a cultivated meat product - a sausage made with 28% cultivated pork fat and plant-based components making up the rest [23].
Similarly, Eat Just launched a retail product in Singapore in July 2024. Their cell-cultivated chicken contains 3% cultivated meat, with the rest being plant-based. This strategy helps familiarise consumers with cultivated meat while keeping production costs manageable [28].
"Companies around the world are developing an exciting array of products far beyond the burgers and chicken nuggets that were the focus of early research" – Seth Roberts, senior policy manager at Good Food Institute (GFI) Europe [27]
Consumer Education and Market Preparation
Bringing these products to market isn’t just about production - it’s about preparing consumers, too. The Netherlands is leading the charge here. In 2022, the Dutch government allocated €60 million to research, education, and scaling up cultivated meat - a record-breaking public investment for the sector [29]. Surveys show that these efforts are paying off, with Dutch consumers expressing strong interest and support for these products [29].
In 2024, the Netherlands hosted its first cultivated meat tasting, made possible by a dedicated Code of Practice that allows pre-market tastings for cultivated meat and seafood [29]. This hands-on approach is helping consumers get comfortable with the idea before these products hit supermarket shelves.
Building Consumer Readiness in the UK
Closer to home, UK-based initiatives are stepping up to prepare consumers for what’s coming. Platforms like CultivatedMeat Europe are providing a sneak peek at upcoming products, from cultivated chicken and beef to seafood, game, and even exotic meats. By showcasing these options early, they’re helping to demystify the concept for British consumers.
Consumer education is vital because acceptance will ultimately determine the industry’s success. With over 175 companies operating across six continents and more than £2.5 billion in investments [3], the cultivated meat industry is positioning itself to take a bite out of the £1.4 trillion traditional meat and seafood markets [3].
This growing variety of products, paired with thoughtful consumer preparation, is opening the door for a wide range of customers - from environmentally conscious flexitarians to adventurous foodies. By addressing demand with creativity and regulatory progress, the cultivated meat industry is setting the stage for a major shift in how we produce and consume meat.
Comparison Table
A side-by-side look at conventional meat and cultivated meat highlights some striking differences in their environmental footprint, health aspects, and animal welfare considerations.
| Factor | Conventional Meat | Cultivated Meat |
|---|---|---|
| Greenhouse Gas Emissions | Beef: ~100 kg CO₂ equivalent per kg [30] | 4–75 kg CO₂ equivalent per kg (with renewable energy: 4 kg) [30][7] |
| Land Use | Utilises 77% of the world's agricultural land [2] | Requires 64–90% less land [7] |
| Water Consumption | High water demand for livestock and feed | Uses approximately 78% less water [2] |
| Energy Efficiency | Standard for conventional production | 45% less energy than European beef production [2] |
| Antibiotic Use | Regular antibiotic use in many regions | Produced without antibiotics [2] |
| Food Safety Risk | Contamination risks from digestive organs and external factors | Minimises contamination risks in a sterile environment [33] |
| Nutritional Control | Nutrition depends on the animal's diet | Nutrition can be tailored through controlled cell culturing [31][32] |
| Animal Welfare | Involves slaughter and intensive farming practices | Avoids slaughter after initial cell collection |
Under renewable energy conditions, cultivated meat can slash greenhouse gas emissions by up to 96% compared to traditional methods [30][7].
"First and foremost, we won't run the risk of food poisoning because cultivated meat, fish or seafood is produced in a clean environment with minimal risk of contamination. They're made in an antibiotic-free environment, and there's tight quality control over the end product so you can ensure that things like microplastics don't end up in our bodies." – Eirini Theodosiou, cellular agriculture researcher at Aston University [31]
Cultivated meat also allows for precise nutritional adjustments. Ramiro Alberio, a developmental biology professor at the University of Nottingham, highlights this advantage:
"One of the advantages of cultivated meat is the fact that you can feed the chicken or cow cells growing in the bioreactor with certain nutrients that lead to a nutritional profile which is healthier than conventional meat." – Ramiro Alberio, developmental biology professor at the University of Nottingham [31]
Jeremy Hux from Upside Foods envisions even more possibilities:
"In the future, it may even be possible to grow beef with the same fatty acid profile as salmon." – Jeremy Hux, Upside Foods [31]
Beyond reduced emissions, cultivated meat production results in 20–94% less air pollution, 69–98% less soil acidification, and 75–99% less marine eutrophication compared to conventional methods [7]. These advantages not only underline the ecological and technological strengths of cultivated meat but also help explain its growing appeal among consumers and investors.
Conclusion
The cultivated meat industry is on the brink of significant expansion, fuelled by growing consumer interest, advancements in production methods, regulatory green lights, increased funding, and a wider variety of products. Projections suggest the global market could hit £18.4 billion by 2035 and soar to £183.2 billion by 2050, with an impressive compound annual growth rate of 31% [35].
In the UK and across Europe, these factors are particularly impactful. In 2023 alone, European companies in the cultivated meat sector secured at least €116 million in funding - surpassing all other regions combined [1]. This surge in investment highlights confidence in the technology's ability to address critical issues like food security, environmental concerns, and animal welfare. Compared to traditional meat production, cultivated meat offers a far smaller environmental footprint [1].
However, alongside this promising financial landscape lies a clear challenge: consumer awareness. A survey spanning 15 European countries revealed mixed levels of understanding. While support for cultivated meat approval is high - 69% in Portugal, 65% in Germany, 58% in Spain, and 57% in Belgium - awareness levels vary widely. For instance, 61% of respondents in the Netherlands have heard of cultivated meat, but only 23% in Greece are familiar with it. Moreover, fewer than 20% of respondents across the board claimed to have significant knowledge about it [37].
"Europe, as home to dynamic businesses and some of the world's best scientists, is well-placed to become a world leader in cultivated meat. It's great to see so many Europeans are ready for its arrival as part of a diversified food system."
– Seth Roberts, Senior Policy Manager, Good Food Institute Europe [37]
Efforts to bridge the gap in consumer understanding are crucial, and initiatives like CultivatedMeat Europe are stepping up to the plate. By offering science-based education, product previews, and transparent details about the technology, these platforms play a key role in fostering trust and interest.
Regulatory frameworks, such as the EU's Novel Food Regulation, ensure safety, but clear communication about these standards is essential to build consumer confidence [36]. Commenting on the UK's progress, Linus Pardoe of the Good Food Institute Europe remarked:
"The UK is a world leader in developing cultivated meat and the approval of a cultivated pet food is an important milestone. It underscores the potential for new innovation to help reduce the negative impacts of intensive animal agriculture."
– Linus Pardoe, UK Policy Manager, Good Food Institute Europe [34]
With technological breakthroughs, regulatory advancements, increased investment, and growing consumer readiness, cultivated meat is reshaping protein production. This shift represents a move towards a more sustainable, efficient, and ethical food system, redefining how Europeans might source their protein in the years to come.
FAQs
What are the environmental advantages of cultivated meat over traditional meat production?
Cultivated meat presents a compelling alternative to traditional meat production, offering dramatic reductions in environmental impact. Studies suggest it could cut greenhouse gas emissions by as much as 96%, require 99% less land, and use 82–96% less water. These figures highlight its potential as a greener option to tackle pressing environmental issues.
In the UK, integrating cultivated meat into the food system could play a key role in reducing methane emissions, curbing antimicrobial use, and advancing the nation’s net-zero climate targets. Unlike conventional livestock farming, it sidesteps problems like deforestation, soil degradation, and water pollution. By embracing this approach, the UK could take a significant step towards building a more sustainable and ethical food future.
How are advancements in bioreactor technology and growth media making cultivated meat more affordable and scalable?
Recent progress in bioreactor technology is reshaping how cultivated meat is produced, making the process more efficient and suitable for larger-scale operations. Specialised bioreactors tailored for mass cell cultivation not only boost productivity but also help bring down costs. Alongside this, improvements in growth media - including recycling methods and refined formulations - are reducing resource use and extending the lifespan of the media, which further trims expenses.
These advancements are paving the way for cultivated meat to be produced at greater volumes and more affordable prices, responding to the rising demand for ethical and sustainable protein alternatives.
What is being done in the UK to regulate and prepare cultivated meat for the market?
The UK Food Standards Agency (FSA) has launched a regulatory 'sandbox' aimed at simplifying the approval process for cultivated meat products. This programme is focused on ensuring these products meet safety requirements while speeding up their journey to market. Results from the safety reviews are anticipated to be shared within the next two years.
This initiative highlights the UK's dedication to advancing sustainable food technologies, all while prioritising consumer safety.
