SCOPE & POTENTIAL OF LAB-GROWN MEAT OR CULTURED OR SYNTHETHETIC MEAT
Lab-grown meat, also known as cultured or synthetic meat, starts its journey in a lab, not on a farm. Scientists take a small sample of animal cells and nourish them until they grow into muscles, the same way animals do.
This cutting-edge method can produce meat that tastes like traditional chicken, beef, or fish without raising and slaughtering animals. I find it fascinating because it blends food technology with cellular agriculture to create sustainable food options for our future.
The process begins with selecting specific cells capable of rapid growth under controlled conditions. These cells are then placed in a nutrient-rich broth, allowing them to multiply and form muscle tissue – the main component of the meat we eat.
Cultured protein offers an alternative to conventional meat production by using significantly less land and water and producing fewer greenhouse gases. This innovative approach might just be what we need to address climate change while keeping up with the global demand for protein.
With meat consumption on the rise in India, local experts and startups are increasingly turning to lab-grown meat to curb greenhouse gas emissions from livestock farming.
The last few years have seen a growing interest around cultured meat, also known as lab-grown meat, which is produced by culturing animal cells in a lab. This has also been the case in India – one of the world’s largest meat consumers.
According to data from the National Family Health Survey 5 by India’s Ministry of Health and Family Welfare, close to 77 percent of India’s population eats fish, chicken and other types of meat. The survey also discovered that 83 percent of men and 71 percent of women are non-vegetarians.
And as India’s population continues to grow, so does its appetite for meat. Data provided by the Organisation for Economic Co-opeartion and Development states that chicken is the most sought after meat by Indians, with around 3.96 million tonnes of chicken consumed in the country in 2020 alone. This was followed by Buffalo, Sheep and Pork, of which roughly 1.05, 0.72, and 0.3 million tonnes were consumed, respectively, in the same year.
This uptick in meat consumption been leading to an increase in greenhouse gas emissions in India- specifically carbon dioxide, methane and nitrous oxide, all of which are major contributors to global warming.
According to a joint report by the Vasudha and Shakti foundations, Indian livestock is responsible for the annual emission of over 200 million tons of CO2 into the atmosphere.
Scientists and researchers are now looking for alternate sources of protein, one of which is culture meat. As part of this effort, the animal advocacy organisation Humane Society International (HSI) India and the Centre for Cellular and Molecular Biology (CCMB) in Hyderabad have teamed up back in 2019 in order to advance ‘clean’ meat technologies while uniting regulators and start-ups under one roof. At the launch of the project, CCMB director Rakesh Mishra said that “while technology exists to multiply literally any type of cell, including mammalian cells, the scaling up of the same in an economically affordable manner as a meat substitute remains a major challenge.
“There may also be cultural and social factors that will need to be addressed for this to be socially acceptable.” The project, which is the first government-sponsored initiative of its kind, is expected to produce its first lab-grown meat by 2025.
Meat lovers want to consume more meat whereas vegans are not preferring to eat meat and are against the idea of slaughtering animals. Climate change and various natural phenomena affect the climate over the regions so that it directly or indirectly affects agriculture. Due to this, there would be food security concerns. So, vegans can’t access all kinds of foods which rich in protein and vitamins. To safeguard the interest of vegans and prevent the slaughtering of animals, we could utilize lab-grown meat. Non-vegans prefer meat because utilizing meat for consumption would meet all the essential proteins. Promoting lab-grown meat could solve both problems and helps in maintaining the ecological balance. The only concern associated with lab-grown meat is the taste and then less satisfying for meat eaters because it’s hard for them to go through this transition. Cultured meat is healthy but people showing hesitant to consume it.
ABOUT LAB -GROWN MEAT
Presently, there are many emerging companies rushing into this ever-expanding market of lab-grown meats, ready to produce food that competes with even a few of your favorite food.Supported by key players such as Bill Gates and even Cargill agricultural company, these firms produce a host of meats including, beef, poultry, pork, and seafood. Clean meat, also called lab-grown meat, in vitro, or cultured meat is meat that is cultivated in cell culture, instead of from an animal’s body. Potential advantages of lab-grown meat consist of sustainability, animal welfare, environmental friendliness, novel foods, as well as food safety.
ABOUT PLANT-BASED MEAT
Plant-based meat is not identical to lab-based meat. On the Other Hand, it replicates the flavor and texture of actual sausage, beef, as well as other meats without having to use any animal products. They accomplish this by using unique recipes and food preparation. For example, companies ferment genetically engineered yeast to produce heme a protein that is crucial to duplicating the flavor, juiciness, and color of real meat.
INTRODUCTION OF LAB GROWN MEAT IN INDIA
Lab-Grown meat research and development has proved to be happening in the western world for many years now. And right now, it has intrigued the interest of Indian researchers who have now begun working on producing plant-based lab-grown meat. India started working in the direction of producing minced clean chicken meat products which are tailor-made for the Indian market. The first product is going to be chicken Kheema Biryani minced chicken rice along with exotic Indian spices. Lab grown meat is currently developing cell-based chicken kheema Biryani, a very popular Indian dish which features minced chicken. Through working on minced meat to begin. The taste is going to be the same due to the fact that lab grown meat is meat. Though, rather than slaughtering a whole animal for the various part of its body, the technology in lab grown meat could develop those portions based upon a biopsy taken from various parts of the animals’ body. Lab-grown “clean meat” might become available in India by 2025, thus enabling consumers the opportunity to enjoy animal products without encouraging cruel as well as unjustifiable industrial animal agriculture.
India Lab-Grown Meat Market – Industry Trends & Forecast Report, 2029
India lab-grown meat market size was estimated at USD 10.20 million in 2022. During the forecast period between 2023 and 2029, the India lab-grown meat market size is projected to grow at a CAGR of 25.03% reaching a value of USD 38.96 billion by 2029. Lab-grown meat has gained attention worldwide as a potential solution to address the environmental impact and ethical concerns associated with traditional animal agriculture. Several startups and research institutions have been working on developing cultured meat products, with some successful demonstrations of prototypes and limited commercial availability in a few countries. The last few years have seen a growing interest in cultured meat, also known as lab-grown meat, which is produced by culturing animal cells in a lab. This has also been the case in India – one of the world’s largest meat consumers. According to data from the National Family Health Survey 5 by India’s Ministry of Health and Family Welfare, about 77% of India’s population eats fish, chicken, and other types of meat. The survey also revealed that 83% of men and 71% of women are non-vegetarians.
India Lab-Grown Meat Market – Overview
Lab-grown meat, also known as cultured meat, cell-based meat, or cultivated meat, refers to meat products that are produced by culturing animal cells in a laboratory instead of raising and slaughtering whole animals. It is a form of cellular agriculture that aims to create real meat without the need for traditional animal farming practices. The process of producing lab-grown meat typically involves obtaining a small sample of animal cells, often through a biopsy, and then proliferating and differentiating those cells in a nutrient-rich culture medium. The cells are usually muscle cells, which are responsible for meat production. Over time, these cells develop into muscle tissue, forming the basis of the lab-grown meat product. The goal of lab-grown meat is to replicate the taste, texture, and composition of conventionally produced meat while reducing the environmental impact, animal welfare concerns, and public health risks associated with traditional livestock farming.
India Lab-Grown Meat Market
Growth Drivers
Increasing Investments in Startups Focusing on Lab-grown Meat
The lab-grown meat industry has been attracting increasing interest from venture capitalists and investors due to its potential for addressing sustainability and ethical concerns in the food industry. Several startups and companies working on cultured meat have received significant investments and funding in recent years. While specific data on venture investments in lab-grown meat in India may not be readily available, it is worth noting that India has a growing startup ecosystem and a rising interest in sustainable and alternative food technologies. Given the population of more than 1.4 billion, increasing meat consumption, and environmental challenges in India, it is possible that venture investments in the lab-grown meat industry will increase in the future. According to the Good Food Institute (GFI) India, India has witnessed several startups enter the alternate protein space over the last two years, retailing their products in over 19 cities across India. But this kind of growth in a new space that deals directly with what people consume also comes with a number of caveats.
Restraints
Growing Popularity of Vegetarianism and Veganism
The increasing demand for plant-based protein products does present a challenge for the lab-grown meat industry in India. Both plant-based alternatives and lab-grown meat aim to provide sustainable and ethical alternatives to traditional animal-based products. However, plant-based protein products have gained more traction and market availability, with a wider range of options and lower costs compared to lab-grown meat, which is still in the early stages of development. The plant-based protein industry has seen significant investments, collaborations, and product innovations in recent years. Major international plant-based meat companies have also entered the Indian market, further driving the availability and acceptance of plant-based alternatives. As of 2022, 24% of the Indian population was strictly vegetarian, 9% was vegan, and 8% was pescatarian. The high demand for food and beverages is attributable to the growing demand for meat alternatives and dairy alternatives amid the rising vegetarianism and veganism in the country.
Impact of COVID-19 on India Lab-Grown Meat Market
The lab-grown meat business, like many others, encountered supply chain interruptions as a result of lockdown measures, mobility restrictions, and reduced staff availability. This affected the availability of laboratory equipment, cell culture medium, and other components required for lab-grown meat production. The pandemic’s economic uncertainties and financial limitations influenced the availability of investments for startups and enterprises in the lab-grown meat sector. Investors have become more cautious and conservative, thus impeding the growth and development of lab-grown meat enterprises.
India Lab-Grown Meat Market
Segmental Coverage
India Lab-Grown Meat Market – By Type
Based on type, the India lab-grown meat market is segmented into beef, poultry, pork, seafood, and other lab-grown meat types. The beef segment is expected to account for the largest share of the India lab-grown meat market due to the popularity of beef products in various quick-service restaurants. Additionally, it is comparatively cheaper than other types of lab-grown meat products. This segment is also projected to register the highest CAGR during the forecast period. The rapid growth of this segment is mainly attributed to the growing demand for beef as a major source of protein, the increasing awareness of protein consumption through high-nutritional food, and the growing preference for beef over other types of meat due to various diseases associated with poultry and pork.
India Lab-Grown Meat Market – By Distribution Channel
Based on distribution channel, the India lab-grown meat market is segmented into business-to-business (B2B) and business-to-consumer (B2C). In 2022, the B2B segment is expected to account for a higher share of the lab-grown meat market. The large market share of this segment is primarily attributed to the growing demand for meat-based products from foodservice industries and received approval for restaurants to sell lab-grown meat meals in some countries. This segment is also projected to register growth at a higher CAGR during the forecast period. The rapid growth of this segment is attributed to consumers’ curiosity to try lab-grown meat-based products and the increasing interest of quick service restaurants (QSRs) in serving lab-grown meat products to their customers.
India Lab-Grown Meat Market – By Application
On the basis of application, the India lab-grown meat market is segmented into nuggets, burger patties, meatballs, steak, hot dogs & sausages, and other applications. The nuggets segment is expected to account for the largest share of the lab-grown meat market. The large market share of this segment is attributed to the increasing adoption of on-the-go lifestyles and the increasing demand for snacking and frozen products. However, the burger patties segment is projected to register the highest CAGR during the forecast period.
Competitive Landscape
Major players operating in the India lab-grown meat market include Clear Meat, Good Dot, Evo Foods, Mister Veg, Greenest, Vezlay, Wakao, and Imagine Meats. To further enhance their market share, these companies employ various strategies, including mergers and acquisitions, partnerships, joint ventures, license agreements, and new product launches.
How is Lab-Grown Meat Made?
Lab-grown meat production involves several specific processes. Each step ensures the cultivation of meat without traditional animal farming.
Selection of Starter Cells
Scientists begin by selecting starter cells from animals. They usually collect these cells via a biopsy, which is a minimally invasive procedure causing no harm to the animal. Muscle or fat cells are most commonly chosen for cultivation, as they form the primary components of meat. Researchers then ensure that the selected cells are capable of proliferating indefinitely, creating a continuous supply for meat production.
Treatment of Growth Medium
In the next step, the starter cells are placed in a growth medium. This medium is a nutrient-rich solution containing essential vitamins, amino acids, and carbohydrates, facilitating cell growth and division. Optimal concentrations of these nutrients ensure rapid and healthy cell proliferation. The medium also closely mimics the natural conditions found inside an animal’s body, allowing cells to thrive and develop efficiently.
Scaffolding
To give the lab-grown meat its structure, cells require scaffolding. Scaffolds are intricate frameworks that provide support, guiding cells to form the desired tissue shapes.These can be composed of edible materials like collagen or plant-based substances. The scaffold ensures that the growing cells align correctly, creating a meat product with similar textures and qualities to traditional meat. Together, these processes, from selecting starter cells, treating the growth medium and utilizing scaffolding, culminate in the production of lab-grown meat, offering a promising and sustainable alternative to conventional meat sources.
POTENTIAL EFFECTS IN AGRICULTURAL SECTOR
From an Indian perspective, it is necessary to take into consideration the possible effect that lab-grown meats would have in the agricultural sector, especially on economics as well as employment. Agriculture, as well as food production, make up an important role in our country’s GDP, as well as our overall employment. People who work within the sector are concentrated primarily in rural areas which are almost entirely dependent on agriculture. Any significant changes in food production, as well as consumption, would certainly have a profound effect on these individuals, regions, and communities.
HOW THE LAB GROWN MEAT (CULTURED MEAT) REVOLUTION IMPACTS INDIAN FARMING SECTOR
Lab-grown meat substitutes have exploded because of two different trends increasing demand for meat and increasing fears about meat. Animal farming is a developing economic center globally powered by growing demand in both developed and developing countries. Although it is additionally a cause of great concern regarding public health, worker safety, climate change as well as animal cruelty. The researchers expect cultured meat will substitute 50% of the global meat intake by the middle of the present century. Currently, in India, individuals who are employed in the agriculture sector or those who operate small local farms, are the primary meat and food suppliers. Their earnings vary depending on people who consume natural food which has been cultivated on farm fields. Although, it all could be brought to an end because farmers may be facing the possibility for a future radical shift about how their customers interact with them if lab-grown meat is set to become popular. At the end of the 21st century, researchers predict intensive animal farming is going to be gradually phased out completely and all meat will be cultivated in factories. Millions of people, employed in agriculture and food processing, will ultimately lose their jobs. Due to the fact that the new processes are so effective and efficient, the employment they generate will not be able to match the employment they destroy. Worse yet, the necessity to have farms could become irrelevant in the near future because of this breakthrough.
NATURAL MEAT MIGHT BECOME A LUXURY MEAT – INCREASED PRICES WILL BE A POSITIVE TO THE FARMERS
If the trend of lab-grown meat will continue to be developed and then if it achieves the goal of mass adoption, the cost of naturally grown meat is going to rise immensely. Meaning, that the meat which is directly originated from animals is going to become a luxury that will just be affordable to a tiny percentage of the population. Whether this is going to be the reality the future will bring, farmers are going to have mixed feelings about the entire situation. First, they are going to lose a big share of their market which consists of average middle and poor class consumers because they will be compelled to consume lab-grown meat because of the increase in the price of natural animal meat. On one hand, such as in any industry which is high-end, they may develop a tiny but solid pool of customers who are going to become consistent buyers of natural foods merely because they prefer natural meat and they are able to pay for it.
A HISTORY OF MEAT‐EATING AND ORIGIN OF CULTIVATED MEAT TECHNOLOGY
The history of meat‐eating by humans began over 2,600,000 years ago with the use of sharp‐edge tools to cut through animal carcasses. Between 8000 BC and 5400 BC, humans domesticated animals such as pigs and chickens as constant, easily accessible sources of meat. The consumption of meat developed culinary traditions and preferences among the different cultures and civilizations, and the development of trade routes led to the exchange of various meats, spices, and cooking techniques, further diversifying meat consumption. With the industrialization and advancements in agriculture and transportation in more recent centuries, humans increased meat production and accessibility.
In 1894 French chemist Pierre Eugen Marcellin Berthelot claimed that by 2000 meat, milk and eggs could be synthesized in factories, and in 1930 Frederick Smith, the British Secretary for India, envisioned the emergence of “self‐replicating steaks”, where “from a ‘parent’ steam of exquisite tenderness, it will be possible to grow a steak as large and juicy as one could desire”. In 1982 the first veggie burger was created and marked in the UK by Gregory Simms, in 1995 FDA approved the use of in vitro techniques for commercial meat production and in 1999 the first patent was filed for in vitro meat production in industrial scale . Not only the food industry became interested in meat grown in the lab (now called “cultivated meat”): In 2003, artists and researchers Oron Catts and Ionat Zurr presented their art project “Disembodied Cuisine” as part of the L’Art Biotech exhibition in France, in which they explored the possibility of growing victimless meat using cell culture . In this project, biopsied skeletal muscles of frogs were grown on biopolymer scaffolds, while the healthy frogs lived next to them as part of the installation. On the final day of the exhibition, the steak was cooked and eaten for dinner and the four rescued frogs were released into a pond in the local garden . This art project marks the historical event of the first in vitro cultivated meat ever eaten by humans.
In 2004, the non‐profit organization New Harvest was created to increase awareness of cultivated meat early on by advertising, supporting networking and raising philanthropic donations to fund early‐stage research. In 2009, Professor Mark Post of Maastricht University stated in an interview with The New Yorker in 2011 that it would already be possible to breed burgers in the laboratory today if the appropriate financial support were available. This was followed by initially anonymous funding from Google co‐founder Sergey Brin, which allowed the world’s first in vitro cultivated burger to be cooked and served at a globally broadcast media event. The production cost of this burger was 300,000 euros and although animal cell culture supplements (fetal calf serum, FCS) were used to grow the cells, it was demonstrated that the production of cultured meat is scientifically possible . In 2016, several organizations and startups appeared, such as the Good Food Institute, Mosa Meats (founded by Mark Post), Memphis Meats (today known as UPSIDE Foods) and Modern Meadow. In 2016, Memphis Meats showcased a cultivated meatball at a tenth of the price of Mark Posts burger patty, and in 2019, Future Meat announced cultivated chicken at <500€/lb.
Today, a growing number of companies (more than 100 worldwide) are working to commercialize and scale cultivated meat production. Even traditional agriculture companies started to invest in cultivated meat (e.g., 100 M€ buyout from JBS to BioTech company in Spain or Cargill’s investment in Aleph Farm or Memphis meat) . Most of these companies are focused on cultivated beef, followed by poultry, pork, seafood and exotic meats (e.g., mammoth, kangaroo and horse), most of them are located in North America, followed by Asia and Europe .
In light of the blossoming popularity of cultivated meat, we have borne witness to many historical moments during the last years. In 2020, East Just, after successfully passing regulatory approval in Singapore, sold in the restaurant “1880” the first cell‐cultivated chicken nugget and made Singapore the first country to ever allow the purchase and consumption of in vitro cultivated meat. During the writing of this article, in June 2023, subsequent to the Food and Drug Administration’s (FDA) authoritative pronouncement in November 2022 affirming the safety of cultivated meat for human consumption, the United States Department of Agriculture (USDA) granted its endorsement for the retail sale of “cultivated” chicken to UPSIDE Foods and Good Meat (a division of Eat Just), making the US only the second country in the world to allow commercial sales of in vitro cultivated meat products . This regulatory approval represents a momentous stride towards the widespread commercialization of lab‐grown meat, thereby opening up access to a consumer base exceeding 400 million individuals .
Cellular agriculture for cultivated meat production has become a fast‐growing branch of the biotechnology and food industry, addressing important issues related to animal welfare, population growth, environmental and health issues, as well as sustainability aspects of conventional industrial livestock farming.
Meat is rich in many nutrients like proteins, essential amino acids, vitamins, and minerals, including vitamin A, iron, or zinc, which account for the world’s biggest deficiency of nutrients. Currently, the population is increasing, and a rise in economic growth can also be seen. (Yongli et al., 2022) From the beginning, there are so many ethical issues and concerns associated with the consumption of meat. Many don’t eat because they think that animals go through torture physically and mentally. There are so many animal welfares also to protect animals against their torture and slaughtering. The world population is expected to reach 9 billion by the year 2050 (Daniel., et al 2019).
Since manufacturing meat requires a lot more energy than creating other foods, the current techniques of producing meat may not be able to keep up with the rising demand for meat as a result of rapid population growth. The consumption of meat has long been criticized for harming the environment and people’s health. The negative impacts of meat-eating on the environment and public health have long been criticized (Daniel., et al 2019). Many studies on the production of meat substitutes are being conducted to guarantee the security and sustainability of the food supply chain. The closest product to meat on the market right now is plant-based meat, which is made from materials like grains, soybeans, wheat, etc. Meat produced in a laboratory, commonly referred to as cultivated or cultured meat, is made from the animal cells themselves (Christina Charmpi et al, 2021). The creation of lab-based meat has been used to replace items produced by animal slaughter with a more hygienic and contamination-free process. Given that the technology allows for the modification of the amino acid and lipid profiles as well as the enrichment of vitamins, minerals, and bioactive substances, cultured meat has the potential to become an excellent functional meal that meets the unique dietary requirements of people with various illnesses. Also, the risk of zoonotic disease transmission from animals to humans and foodborne illness may be greatly decreased by meat produced in laboratories under sterile, strictly controlled conditions without the use of antibiotics. However, as lab-based meat has a much greater potential for protecting the environment than traditional meat, including cutting greenhouse gas emissions and reducing environmental pollution, eating it is better for the environment than eating conventional meat (Charmpi et al, 2021). Moreover, less land and water are used, both of which are necessary for animal growth. (Ching et al., 2022).
There has been a lot of interest in the production of cultured meat from animal cells in vitro ever since the first cultured meat hamburger was presented in 2013. Some businesses with long-term strategic goals have switched their focus from developing healthy meat production and delivery networks as a method of generating cultured meat, away from optimizing the traditional meat production process. As a result, there is a sizable market for meat substitutes. Currently, Just Food, Beyond Meats, Impossible Foods, and Mosa Meat, are the world’s leading lab-based meat and fish producers (Ching et al., 2022). By 2027, it was estimated that the market for meat substitutes would be worth $4 billion.
LAB- GROWN MEAT PROCESS
Lab-grown meat is created by using small tissue from an animal. The Tissue is filtered and isolated for cells that can be grown. It will subsequently be provided warmth and oxygen, fed salt, sugar, and protein in cell culture. Essentially, the scientists deceive the cell into thinking that it’s still in the animal. Then it will naturally duplicate, grow muscle, fat, and connective tissue, and then turn into our food.
LAB GROWN MEAT WILL HELP FEED OUR GROWING POPULATION
Meat demand is growing rapidly. In 2050, the global population will exceed more than nine billion, and the meat demand is projected to be 70 percent more than the present level, according to figures from the United Nations of Food and Agriculture Organization. We have already utilized the vast majority of farmland for livestock rearing. Moreover, water scarcity is an increasing problem towards which livestock contributes substantially. It is straightforward to estimate that we simply do not have sufficient land and water to boost meat production by 70 percentage using livestock. This implies that we either need to cut down on our consumption of meat, or else find a more effective way to produce it. It is anticipated that cultured meat ( Lab grown meat) production is going to use up to 99 percent less land, and 96 percent less water. This larger effectiveness will provide an opportunity to supply the world’s increasing population with genuine meat in a sustainable manner.
LAB GROWN MEAT WILL BE CHEAPER IN THE NEAR FUTURE
The industrial livestock industry has been one of the world’s oldest, biggest, as well as the most ineffective food manufacturing systems throughout the world. Modern ingredients as well as food products are roughly ten times more effective throughout the board from the land and water use to feedstock intake and energy consumption. Precision fermentation (PF) is a process that allows the programming of micro-organisms to form almost any complex organic molecule. Its costs are falling down at an exponential rate due to rapid advancements in underlying biological as well as information technologies. The expense to create a single molecule using PF has dropped from $1 million per kilogram in 2000 to approximately $100 today. On The Assumption that the current technologies and use properly established cost curves, the report projects that these costs will drop below $10 per kilogram by 2025, these proteins shall be five times cheaper than conventional animal proteins by 2030 as well as 10 times cheaper in 2035. In 2030, modern-day food products are going to cost less than half as much to manufacture as the animal-derived products which they replace. At the same moment, such a new production system has the ability to encourage competition. and fast iteration of products which are always cheaper as well as ever improved more nutritious, better tasting, healthier, more diverse, and more convenient, if open markets as well as the nutritional standards are protected.
THE ADVANTAGE OF LAB-GROWN MEAT’S QUICK PRODUCTION
The present traditional meat production methods are ineffective in terms of nutrition as well as energy use which will also take a long time for conversion with months for chickens as well as years for pigs and cows before the meat can be harvested and available in the market. Lab-grown meat uses a significantly shorter time compare to the traditional meat, which takes many weeks rather than months for chickens or even years for pigs and cows before the meat could be harvested.
LAB GROWN MEAT – POSITIVE IMPACTS ON HUMAN HEALTH
The transition from traditional meat to lab-grown meat (Clean Meat) might have a beneficial effect on human health. Livestock products are the human diet’s main source of saturated fat, which is associated with health problems like heart disease and strokes. Lab-grown meat can be a superb practical food due to the fact that it can be modified to change the profile of vital amino acids and fats, which will be supplemented in vitamins, minerals as well as bioactive compounds so as to ensure that it not only is in balanced amounts of natural meat but then also surpasses it to cover up particular nutritional requirements for individuals with various illnesses. The nutritional value of lab-grown meat might be regulated to improve the nutritious content, which leads to an improvement in consumer health. Animals are frequently fed antibiotics to help prevent disease this issue has been associated with the emergence of antibiotic-resistance within the bacteria strains which infect humans, leading India to present regulations to limit antibiotic usage in farming. Lab-grown meat would not need the use of antibiotics, which might have a positive impact on future public health. Circumstances in factory farms, as well as slaughterhouses, are usually unhygienic, and then contact with infected meat may lead to the proliferation of harmful disease-causing bacteria like Escherichia coli and salmonella. Growing meat in laboratory conditions can restrict the number of humans contaminated.
Production of cultured meat
The tissue culture method is used to make cultured meat, also referred to as cultured meat. Dutch scientist Mark Post created the first cultured meat in 2013 when he made the world’s first cultured meat hamburger patty (Bhat et al., 2015). The selection of an appropriate cell line, which can come from either an animal cell source or a pluripotent cell source, is the first stage in the synthesis of cultured meat. This can be done in two ways, the first is biopsy-based by taking a specific cell type which can be muscle cells or any organ cells of the target animal (chicken). The second method involves using pluripotent cell sources such as animal-induced pluripotent stem cells or embryonic stem cells. After extracting the cells of interest, they are subjected to a bioreactor where the cells are mixed along with the media which contains growth factors, and various amino acids important for growth (Reiss et al., 2021).
The muscle-resident progenitor cells from the animal body are directly extracted from the skeletal muscle of chicken, in the case of pluripotent stem cells they are allowed to differentiate into three germ layers, particularly the mesodermal cell lineage. Once the progenitor cells have multiplied to an adequate level in the bioreactor, they can terminally grow into mature cells and tissues as cultured meat. To give the finished meat its shape and cellular organization, the created flesh is permitted to go through scaffolding. This method will make the meat flavor and feel similar to traditional meat. The final cultured meat must also undergo various quality assurance to ensure the best possible quality with proper shelf-life (Siddiqui et al., 2022).
Target market
According to a report from Statista, China is the largest meat consumer in the world followed by the United States of America.The growing meat consumption in the world is directly linked to the gross domestic product, as developed countries are associated with larger meat consumption than developing and underdeveloped countries (Whitton C et al., 2021). As the population is skyrocketing people are consuming more and more meat products across the world. In India, nearly 70% of the population consumes some form of meat and according to a Statista report, In India, approximately half of the population eats non-vegetarian food once a week. Among all forms of meat, the consumption of chicken predominates at 3.2 kg/per capita OECD (2023), Meat consumption (indicator) due to its availability. So cultured chicken can be the perfect substitute for conventional meat (Kamalapuram et al., 2021). India has recently become the world’s most populous country, and as a result, the need for meat is increasing daily, leading to the mass murder of animals to meet this demand. Thus, our target market will be the common meat-consuming people. According to statistical data collected by India Today, the East and South-East part of India consumes more meat than the rest of India and among all the states, the state of Kerela is the largest consumer of meat.
Hence, the primary target of our cultured meat is these parts of India, and once the product gets the proper recognition, we will market our product in other parts of the country.
The global food industry has witnessed a transformative shift with the emergence of lab-grown meat, also known as cultured or cell-based meat. Lab-grown meat is produced by cultivating animal cells in a controlled environment, offering an alternative to traditional livestock farming. This innovation addresses numerous challenges associated with conventional meat production, including environmental degradation, animal welfare concerns, and the increasing demand for protein-rich foods.
Current Scenario and World Demand
The current scenario of lab-grown meat is marked by promising advancements in research and development, with several companies making significant strides in producing viable products. Although still relatively nascent, the potential benefits have garnered attention from investors, environmentalists, and food enthusiasts alike. As the world population continues to grow and the demand for meat increases, lab-grown meat holds the potential to meet protein requirements sustainably.
Export Potential
The global demand for meat is rising, particularly in emerging economies where growing middle-class populations are adopting more protein-intensive diets. Lab-grown meat presents a unique opportunity for countries to become leaders in this burgeoning industry. Early adoption and investment in research and development can position nations as key exporters of lab-grown meat, helping to address food security concerns and capitalize on changing dietary trends.
Opportunity in India
India, with its vast pool of resources and abundant labor force, is well poised to embrace the lab-grown meat industry. The country’s traditional livestock farming practices have placed significant strain on land, water, and other resources. By investing in lab-grown meat production, India can alleviate these pressures while meeting its domestic meat demand sustainably.
Abundant Resources and Cheap Labor
India’s diverse climate and ecosystems provide ample resources for cultivating the required ingredients for lab-grown meat production, such as plant-based growth media and bioreactor inputs. Additionally, the country’s abundance of skilled and semi-skilled labor can be harnessed to operate and maintain the production facilities.
Employment Generation and Foreign Exchange
The establishment of lab-grown meat production facilities in India can generate employment opportunities across various skill levels, from research and development to manufacturing, distribution, and marketing. Moreover, exporting lab-grown meat can contribute to earning foreign exchange, strengthening the country’s economic position on the global stage.
Government Support and Small-Scale Industries
The Indian government’s support is crucial for the growth of the lab-grown meat industry. Policies that promote research, development, and infrastructure development can incentivize private sector investment. Furthermore, support for small-scale industries and startups can democratize entry into the market, fostering innovation and competition.
New Startup Promotion via the Government of India
The Government of India has shown its commitment to promoting innovative startups through initiatives like “Startup India” and various sector-specific policies. By extending such support to lab-grown meat startups, the government can nurture a new generation of entrepreneurs who contribute to sustainable food production and technological advancement.
Contribution to GDP
The growth of the lab-grown meat industry has the potential to contribute significantly to India’s Gross Domestic Product (GDP). It includes direct contributions through manufacturing, research, and exports, as well as indirect benefits stemming from reduced environmental degradation and increased resource efficiency.
Lab-grown meat represents a paradigm shift in the way the world produces and consumes animal-based protein. As the global demand for meat continues to rise, the adoption of lab-grown meat offers a sustainable and ethical solution. India, with its inherent strengths in resources, labor, and innovation, has a golden opportunity to become a major player in this revolutionary industry. By fostering research, investment, and policy support, India can contribute to food security, environmental conservation, employment generation, and economic growth on both national and international scales.
Lab-grown meat, also known as cultured or cell-based meat, has the potential to revolutionize the food industry, offering significant benefits, particularly for India. Here’s how:
- Environmental Impact
– Reduction in Greenhouse Gas Emissions: Traditional livestock farming is a major contributor to greenhouse gas emissions, including methane and CO2. Lab-grown meat production generates significantly fewer emissions, which is crucial for India, a country facing severe pollution and climate change challenges.
– Resource Efficiency: Culturing meat requires less land and water compared to conventional meat production. This efficiency can help mitigate deforestation and water scarcity, both pressing issues in India.
- Animal Welfare
– Elimination of Slaughter: Lab-grown meat eliminates the need to raise and slaughter animals, addressing ethical concerns and reducing animal suffering, which resonates with India’s cultural and religious values that emphasize non-violence towards animals.
- Food Security
– Scalability and Consistency: Lab-grown meat can be produced consistently and scaled up to meet global demand, potentially providing a more stable and predictable food supply, essential for India’s large and growing population.
– Local Production: It can be produced locally in urban environments, reducing reliance on large-scale farms and long supply chains. This is particularly relevant for densely populated Indian cities with limited access to fresh meat.
- Health and Safety
– Controlled Environment: Cultured meat is produced in a sterile environment, reducing the risk of contamination by pathogens like E. coli and Salmonella, which are common in India’s meat supply chain.
– Customizable Nutrition: The nutritional content of lab-grown meat can be tailored to enhance health benefits, such as reducing saturated fat content or increasing beneficial nutrients, addressing India’s rising health concerns related to diet.
5.Economic Shifts
– New Industry Opportunities: The rise of lab-grown meat creates new business opportunities in biotechnology, food science, and supply chain logistics, potentially driving economic growth and innovation in India.
– Impact on Traditional Farming: Traditional meat industries may face economic challenges and need to adapt, potentially leading to shifts in employment and economic structures within India’s agricultural communities.
- Consumer Acceptance and Regulatory Landscape
– Consumer Perception: Public acceptance of lab-grown meat is crucial. In India, where cultural and dietary preferences are diverse, effective marketing and education are needed to overcome skepticism and build trust.
– Regulation and Standards: The Indian government will need to develop regulatory frameworks to ensure the safety, labeling, and marketing of lab-grown meat, which can influence market dynamics and consumer trust.
7.Global Implications
– Reducing Hunger: In regions where food insecurity is prevalent, lab-grown meat can provide a reliable protein source, potentially reducing hunger in vulnerable Indian populations.
– Climate Change Mitigation: By significantly reducing the environmental impact of meat production, lab-grown meat could play a critical role in global climate change mitigation efforts, aligning with India’s climate goals.
Challenges and Considerations
- Cost and Scalability: Although costs have decreased, lab-grown meat is still more expensive than traditional meat. Continued technological advancements and economies of scale are needed to make it price-competitive in the Indian market.
- Taste and Texture: Achieving the same taste and texture as conventional meat remains a challenge, though progress is being made.
- Public Perception:Overcoming the “unnatural” stigma and ensuring consumer acceptance will require effective marketing and education efforts.
- Regulatory Approval:Navigating the regulatory landscape will be essential for widespread adoption and market entry in India.
With the expansion of the cultured meat industry, there will be a wider range of meat options. The commoditization of such products may, in part, relieve the pressure on the traditional animal husbandry industry. The development of highly proliferative, multipotent livestock cell sources is a substantial technical challenge in the effort to increase the production of cultured meat for commercial sale. The optimal options for the succeeding production phases, such as the composition of the culture medium, the design of the bioreactor, and the tissue scaffolding, are also determined by the proliferative capacity and differentiation potential of the chosen cell source. Recent years have seen significant advancements in the techniques used to produce pluripotent and main adult stem cell sources from livestock species. Additionally, it is a functional food that has the potential to serve the particular needs of a diverse range of consumer groups due to the adaptability of the manufacturing process and the capacity to change its composition. It is still in its infancy, though, because no technique for mass production has yet been developed.
Questions, particularly moral ones, remain unaddressed. By transitioning from cattle to cultured meat, we may all gain from it: people, animals, and the environment. Cultured meat might have a superior nutritional makeup because of the highly regulated bioprocess. Cultured beef products can also help to solve the issue of many regions of the world lacking access to high-quality protein meals. Furthermore, cultured meat provides a disease-free replacement that reduces contact with animals and, subsequently, the danger of spreading zoonotic diseases.
The Challenges ahead
India, however, is still in the initial stages of lab-grown meat production. Ashwin Bhadri, CEO of Equinox Labs – a food, water and air testing lab in India, argued that the country’s prominent biotechnology sector and thriving startup ecosystem could potentially support the development of cultured meat technology. And while India itself has yet to fully develop the infrastructure and expertise necessary to produce lab-grown meat at scale, the alternative protein sector is being led by Indian minds worldwide.
“While a few Indian startups have shown interest in developing lab-grown meat, they are still in the early stages of research and development,” Bhadri told FairPlanet. “Additionally, there are regulatory and safety concerns that need to be addressed before lab-grown meat can be produced and marketed in India.”
He further added that the production of cultured meat involves several complex processes that require specialised equipment and facilities. These include bioreactors, cell lines and nutrient solutions, among others. Establishing such infrastructure can be a costly and time-consuming process.
But India is now taking steps to boost research and development infrastructure around meat cultivation. In its most recent budget plan, the government earmarked a whopping USD 163.61 billion (INR 16,361 Crore) to transform the country into the next bio-manufacturing hub of the world.
“As we funnel more investment towards R&D and infrastructure,” said Chandana Tekkatte, a sci-tech Specialist at GFI India, “there’s no doubt that the cultivated meat sector can grow exponentially [in the country], providing a major innovation and manufacturing hub to the global landscape.”
An additional challenge associated with cultivated meat is its high price. A recent Indian Supreme Court ruling delivered by Justices KM Joseph and JB Pardiwala stated that “In a country like India, meat is the affordable means of protein for the poor. That’s a reality.”
The judgement further highlighted that even if cultivated meat may curb greenhouse gas emissions, its high cost will make it inaccessible to the poor.
According to data provided by the World Bank, in 2019, 10.2 percent of Indians were projected to have been living below the international poverty level (earning less than USD 1.9 per day). But as inventions are taking place – the price of lab-grown meat is gradually coming down. Mosa Meat, a company producing beef patties, has priced its cultured meat products it around $30 per pound. Meatballs from Memphis Meat, a ‘clean meat’ business founded by Indian-born cardiologist Dr Uma Valeti, cost roughly $1,300. Slaughtered meat, however, is still much cheaper in comparison. Chicken, for instance, costs $4 per kg on average, whereas mutton is estimated at around $10 per kg and at roughly $4.67 per kg.
That said, Bhat and Tekkatte believe that the cost of cultivated meat will most likely decline when production scales up.
“What is most encouraging with the scale-up principles of cultivated meat bio-manufacturing,” they told FairPlanet, “is that the technology is mature, well-established, and has been proven in different bioprocessing industries, such as fermentation, biopharmaceuticals and vaccine manufacturing.”
As part of GFI India’s National Mission for Smart Protein, the group has partnered with the Institute of Chemical Technology (ICT) Mumbai to establish the world’s first government research centre for the development of cultivated meat.
GFI India has also partnered with ICAR-Central Institute of Fisheries Education (Mumbai) with the aim of establishing India’s first Smart Protein Innovation Hub on Cultivated Seafood.
As the purchasing power of people in India continues to rise and their desire for meat grows, it becomes imperative to explore sustainable meat alternatives that will help the country achieve its net-zero emissions target by 2070. But it remains to be seen whether India will successfully capitalise on its nascent artificial meat market.
Lab-grown meat presents a transformative potential for the food industry by addressing environmental concerns, enhancing food security, improving animal welfare, and providing health benefits. While there are challenges to overcome, its successful integration into India’s food system could lead to a more sustainable and ethical future for meat consumption.
FAQ ON LAB-GROWN MEAT OR CULTURED MEAT
Lab-grown meat (or cultured meat) is promising a future of delicious, juicy meat without the need for taking animal life or deforestation. With the rise of lab-grown meat edging closer to grocery store shelves, consumers are stacked with questions on the subject. In this ultimate guide to cultured meat, we’re going to answer every frequently asked question and explain why it is the future.
What is Lab-Grown Meat?
Lab-Grown meat (also referred to as ‘Cultured Meat’, ‘In Vitro Meat’, ‘Synthetic Meat’ or ‘Clean Meat’) is meat that is grown from the stem cells of animals and made ready for consumption without the need for animal slaughter. Unlike ‘fake meat,’ such as those made from mushrooms, it is made only from the natural growth of animal muscle cells.
What Types of Lab-Grown Meat Exist:
Cultured meat companies are rapidly trying to develop new kinds of lab-grown meat, so far they have produced:
- Beef
- Fish
- Chicken
- Duck
- Pork and Bacon
Is Cultured Meat ‘Real’ Meat?
This is all about semantics and definition. The farming industry and meat-heads argue that it’s “frankenmeat” and fake. Whereas scientifically, the meat is near identical just without the blood and killing part.
How is Cultured Meat Made?
Lab-grown meat is not as scary as it sounds. Take beef, for example. Scientists use the muscle stem cells of a cow, called ‘myosatellite,’ and place them in a petri dish or bioreactor. They then use natural amino acids and carbohydrates to support growth. The stem cells then grow into muscle fibres before binding together to form a meat that is similar to ground beef. One muscle cell has the potential to turn into 800 million muscle tissue strands and 80,000 quarter pounders – that’s a lot of meat. No slaughter. No bones. No disease. No farms.
No Genetic Modification
A common misconception about lab-grown meat is that genetic engineering or modification takes place. The reality is the total opposite. Cultured meat is formed from cells doing exactly what they would do inside the body. No reprogramming or modification is needed.
The History of Lab-Grown Meat
Lab-grown meat has been on the rise ever since the concept began in the late 90s. In 1998, Jon Vein secured a patent for the production of cultured meat. Four years later, the first edible lab-grown meat was created, a fish fillet made from the cells of goldfish. This triggered two decades of development, starting with NASA’s turkey stem cell experiments. Since then, we’ve seen beef burgers, meatballs and seafood all get produced and edge closer to the world’s grocery stores.
What Does Lab-Grown Meat Taste Like?
Does lab-grown meat taste and look like the real thing? That’s the question everyone asks. The answer is far closer to yes than it is no. People have claimed that cultured meat is “certainly comparable to, say, a McDonald’s patty.” While Paul Shapiro, author of a book on lab-grown meat, described one test as “Rich, buttery, savory, and very decadent, just as one would expect.”. The Washington Post reported that it is “almost like a real burger.” A video produced by Memphis meats shows a tester describing it as “it looks, feels and tastes just like chicken”.
However, without ever having had hot red blood pumping through it, it lacks the rareness of “real” meat and instead has a pink complexion. It doesn’t taste like tofu or “fake” meats made from vegetables. With time, the flavor will only improve.
How Can I Try Cultured Meat?
Unless you’re rich or lucky enough to try out current lab test samples, then you won’t be able to try cultured meat until it hits grocery store shelves.
When Will Cultured Meat Be Available to Buy?
Scientists are unable to make clear cut promises, but cultured meat is expected to hit grocery store shelves between 2022-2024. A CEO and Co-Founder of a cultured meat company stated, “We still have at least two years of development until we reach a commercial product and then probably two more years to transfer it to production and to scale it up to the larger quantities required for commercial activity.”
A psychologist at the University of Bath believes that price, taste and “naturalistic fallacy” are the big stumbling blocks. A UK survey revealed that 20% would eat cultured meat, 40% wouldn’t and 40% are undecided.
How Much Does Lab-Grown Meat Cost?
In 2012, the first-ever lab-grown meat hamburger was produced for $325,000. Since then, the prices have dropped dramatically, with a 5-ounce burger estimated at costing around $11.It would be a fair assumption that cultured meat prices will drop to the prices we expect to pay for regular meat. Is Lab-Grown Meat Approved? For cultured meat to hit stores in the US, it needs FDA approval that it is safe to eat. The FDA and USDA announced in 2019 their framework to oversee the production and labeling of foods. This has provided a clear pathway for cultured meat labs to hit the market.
In Europe, the regulatory pathway is much easier to pass and may mean Europeans get to sink their teeth into cultured meat by 2022.
Is Cultured Meat Vegan?
Whether cultured meat is vegan or not is debated widely throughout the vegan community. By definition, it is meat, so it cannot be included in a vegan diet. However, it has created a loophole where vegans recognize the benefits of not harming animals and promoting a culture where slaughter is less prevalent. It seems if it’s a question of saving the planet, vegans support it. But if it’s a question of eating zero ‘meat’, animal-based products, it is not vegan friendly.
Lab-Grown Meats in Religion
Just like veganism, lab-grown meat is dividing opinion amongst those who follow religions. In an interview with The Wall Street Journal, Rabbi Yuval Cherlow (an expert on kosher tradition and bioethics), stated “There is a disagreement about it and there is a conversation. Also, definitely, there are new questions about lab-meat.” This debate will only grow as lab-grown meat becomes more and more popular in society.
The Environmental Benefits of Lab-Grown Meat
The potential impacts of wide-scaled cultured meat production are mixed. Environmental Science and Technology published a study reporting that it is “estimated that lab-grown meat involves approximately 7–45% lower energy use, 78–96% lower GHG emissions, 99% lower land use and 82–96% lower water use [compared to conventional meat production]”.
However, some scientists believe that over a long-term period (the next 500-1,000 years) the production facilities could increase CO2 levels. Researchers from the Oxford Martin School stated, “Per tonne emitted, methane has a much larger warming impact than carbon dioxide. However, it only remains in the atmosphere for about 12 years, whereas carbon dioxide persists and accumulates for millennia.”
So the reality is that cultured meat will drastically cut greenhouse gas emissions (by up to 96%), but without a global move away from fossil fuels, harmful gasses will persist.
Minimize the effects of Agriculture
Modern-day farming is rife with environmental concerns such as land and water pollution, deforestation, the loss of biodiversity and land use. Studies show that lab-grown meat uses up to 96% less water, 99% less land and could reduce the number of cows from 1.2 billion to 30,000. This could free up a lot of space for more efficient uses and less deforestation.
A Reduction in Water Usage
Wasting water is an all-too-familiar issue throughout the world. PETA states that to produce just 1 pound of meat, you need 2,400 gallons of water, whereas lab-grown meat would need only 25 gallons.
More Pros and Cons of Lab-Grown Meat
World Hunger and Feeding a Growing Population
The world’s population is rapidly growing and is expected to hit between 10-13 billion by 2100. Lab-grown meat is seen by many as a solution to a world that is running out of farming space and food every year.
Animal Welfare
Put simply, eating regular meat involves little care for animals’ wellbeing. The behavior of meat farms and factories has been criticized for decades. Lab-grown meat would come close to ending animal abuse, replacing it with happy, well-nourished, wild animals less prone to disease.
Job Loss
The farming industry is taking the rise of lab-grown meat very seriously, seeing it as a threat to their livelihood. The entire industry is at risk of collapsing and being replaced by a vast, global lab-grown meat industry.
The Health Benefits of Cultured Meat
While regular meat is linked with a high risk of heart disease, diabetes and cancer, cultured meat may be far healthier. The creator of the first-ever lab-grown beef burger said: “We gain greater control over what the meat consists of, for example, its fat content.” If cultured meat producers are able to replace dangerous fatty acids with healthier ones, such as Omega-3, then there could be considerable health benefits. It would not be far-fetched to imagine cultured meat that is specifically designed to be “saturated “fat-free or “Vitamin B12 rich”. Without the use of livestock antibiotics and hormones, that’s a lot less unwanted chemicals entering the body.
Cultured Meat Could Prevent Pandemics
If meat is grown in clean, sterile labs, then the risk of disease break-outs is significantly lower. Scientists would have total control of the meat’s development from start to finish. There would be no risk of an infected animal causing a pandemic.
It is also a guarantee that the cases of salmonella and E.Coli would drop significantly once cultured meat becomes popular.
What Are the Health Risks of Lab-Grown Meat?
There is no evidence of lab-grown meat health risks. Food technician Peter Verstraete says there’s no reason to worry, “Stem cells are everywhere. In your muscle tissue there are stem cells, too. The only thing we do is take them out and tell them to multiply and to become muscle tissue. Just like they do in your arm or your leg when you have a wound, to repair the muscle.”
Do People Want to Eat Cultured Meat?
The commercial success of cultured meat will come down to taste and price more than anything else. There will always be a group of the population who want to eat meat directly from animals, but there is also a large percentage who are concerned about animal welfare and environmental effects. Once it hits the shelves and prices are affordable, you can expect lab-grown meat to be a regular part of everyday cooking.
Lab-grown meat production is an innovative technology with several advantages. This is a significant technology for dealing with a broad range of environmental as well as food security concerns. By preserving agricultural resources as well as reducing key sources of water and air pollution, lab-grown meat will decrease the environmental effects of food production and will contribute to a wide variety of sustainability objectives. Productivity improvements in land and water usage will also contribute to conservation. Lab-grown meat offers many opportunities to decrease the carbon emissions of the food system, safeguarding against climate change. And removing manure as well as antibiotic growth agents will help to improve the health of rural communities, restore waterways, and guarantee the effectiveness of life-saving drugs. There is also the option for creating new jobs in this field despite the fact that these would need different skills, as well as the retraining of modern technologies. Present lab-grown meat production technologies are appropriate for larger-scale commercial production at an affordable cost. Some more efforts are needed for lowering the expense of production to be able to make it affordable compared to present traditional meat. The lab-grown meat is definitely a benefit to humanity and will play an important role in food, dietary as well as ecological sustainability and security. Consumer acceptance, safety, and security of lab-grown meat as well as consumer education will have to be concentrated on utilizing the advantages of lab-grown meat. Lab-grown meat is going to be a powerful environmentally sustainable tool for businesses, cities, as well as nations to build a healthier, more effective, and efficient, as well as a more civilized food system.
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