Agriculture Dept Grants Approval for the Production & Sale of Laboratory-Grown Meat

Agriculture Dept Grants Approval for the Production & Sale of Laboratory-Grown Meat

Edited by: TJVNews.com

The United States Department of Agriculture has granted approval for the production and sale of laboratory-grown meat, marking a significant milestone for the meat industry and consumers seeking alternatives to conventionally produced meat, the New York Times recently reported. This decision allows two California companies, Upside Foods and Good Meat, to sell chicken made from animal cells. The NYT report noted that while it may take some time before lab-grown meat is available in grocery stores nationwide, federal inspections and the ability to sell across state lines are now on the horizon.

Advocates for alternative proteins, such as plant based products, as well as the companies that sought federal approval, see this decision as transformative for the meat industry and the broader food system. The NYT reported indicated that with growing concerns about the  farsical alleged “environmental” impact of traditional meat production and animal welfare, lab-grown meat offers a promising solution. Dr. Uma Valeti, the CEO and founder of Upside Foods, hailed the approval as a giant step forward towards a more sustainable future that preserves choice and life.

The United States becomes the second country in the world, after Singapore, to authorize the production and sale of lab-grown meat, as was reported by the NYT.  Bruce Friedrich, the president of the Good Food Institute, believes that U.S. approval is critical for the industry, as many countries look to the United States’ food safety approval system as a model. This decision may inspire other governments to follow suit, advancing the global adoption of lab-grown meat, the report said.

Supporters of lab-grown meat argue that it offers numerous benefits, including positive environmental outcomes, improved food safety, and enhanced animal welfare. However, the NYT observed that skeptics have expressed concerns regarding scientific and safety risks, and they question the unproven environmental benefits. Furthermore, challenges remain in scaling up production to meet the demands of mass consumption.

The lab-grown meat industry is rapidly growing, with approximately 100 companies worldwide, including dozens in the United States, focusing on cultivated meat production, as was indicated in the NYT report. In 2022, the industry was valued at around $247 million, and it is projected to reach $25 billion by 2030. Although the initial production capacity of Upside Foods and Good Meat remains undisclosed, the NYT reported that both companies have plans to expand production and offer other types of lab-grown meat in the future.

Lab-grown meat production begins with obtaining cells from animals. These cells are then nourished with water, salt, and various nutrients such as amino acids, vitamins, and minerals. The cells multiply in large tanks called cultivators or bioreactors. Once harvested, the product is processed into minced meat, which can be shaped into patties, sausages, or fillets, as was reported by the NYT. Notably, lab-grown meat contains no bones, feathers, beaks, or hooves and does not require the slaughtering of animals.

Upside Foods and Good Meat will introduce lab-grown chicken to American consumers through partner restaurants. The NYT noted that Upside Foods will partner with Bar Crenn in San Francisco, while Good Meat will collaborate with an undisclosed location operated by renowned chef José Andrés in Washington. This approach allows for consumer education and feedback, aiding in the refinement of the product and public perception.

While lab-grown meat’s regulatory framework and consumer attitudes are yet to be fully addressed, progress is being made. According to the NYT report, the labeling of food products derived from animal cells is being developed by the Food Safety and Inspection Service, an agency of the Agriculture Department. In the interim, both Upside Foods and Good Meat will label their products as “cell-cultivated chicken” following the agency’s recent approval, the NYT report said.

Additionally, cost remains a significant obstacle for lab-grown meat’s widespread adoption. The NYT reported that similar to the initial higher costs of renewable energy compared to fossil fuels, cultivated meat products are expected to be more expensive than traditional meat products. However, the NYT report observed that industry experts, including Friedrich, are confident that cultivated meat’s advantages will eventually drive its popularity and market growth.

The NYT pushes the deranged claim that meat causes “climate change”, and paints a rosey picture for the future of  lab grown meat, meanwhile the plant based meat company “Beyond Meat”, is doing terrible and revenues are rapidly crashing.