The Meat Revolution, a lecture at the World Economic Forum by Mark Post of the University of Maastricht about in vitro meatA video by New Harvest and Xprize explaining the development of cultured meat and a "post-animal bio-economy" driven by lab-grown protein (meat, eggs, milk)
In 2013, Mark Post created a hamburger patty made from tissue grown outside of an animal. Since then, other cultured meat prototypes have gained media attention: SuperMeat opened a farm-to-fork restaurant in Tel Aviv called The Chicken[14] to test consumer reaction to its cultured chicken burger,[15] while the "world's first commercial sale of cell-cultured meat" occurred in December 2020 at Singapore restaurant 1880, where cultured meat manufactured by United States firm Eat Just was sold.[16]
While most efforts focus on common meats such as pork, beef, and chicken which constitute the bulk of consumption in developed countries,[17] companies such as Orbillion Bio focused on high-end or unusual meats including elk, lamb, bison, and Wagyu beef.[18] Avant Meats brought cultured grouper to market in 2021,[19] while other companies have pursued different species of fish and other seafood.[20]
The production process is constantly evolving, driven by companies and research institutions.[21] The applications for cultured meat led to ethical,[22]health, environmental, cultural, and economic discussions.[23] Data published by the non-governmental organization Good Food Institute found that in 2021 cultivated meat companies attracted $140 million in Europe.[3] The first restaurant to serve cultured meat opened in Singapore in 2021.[24] However, cultured meat is not yet widely available.
^Gaydhane, Mrunalini K.; Mahanta, Urbashi; Sharma, Chandra S.; Khandelwal, Mudrika; Ramakrishna, Seeram (2018). "Cultured meat: state of the art and future". Biomanufacturing Reviews. 3 (1). doi:10.1007/s40898-018-0005-1. S2CID85513225.
^Post, Mark (4 December 2013). "Medical technology to Produce Food". Journal of the Science of Food and Agriculture. 94 (6): 1039–1041. doi:10.1002/jsfa.6474. PMID24214798.
^Schonwald, Josh (May 2009). "Future Fillet". The University of Chicago Magazine. Archived from the original on 16 October 2013. Retrieved 9 April 2018.
^Gaydhane, Mrunalini K.; Mahanta, Urbashi; Sharma, Chandra S.; Khandelwal, Mudrika; Ramakrishna, Seeram (2018). "Cultured meat: state of the art and future". Biomanufacturing Reviews. 3 (1). doi:10.1007/s40898-018-0005-1.