CEel-based meat, also known as cultured meat, lab-grown meat or clean meat, refers to meat produced from animal cells grown in a laboratory. It is widely believed that cell-based meat production is more environmentally friendly, ethical and sustainable than traditional methods, which involve raising and killing animals. 2021 report by United States-based analytics firm MarketSandMarkets estimated that the global cell-based meat market will reach $214 million by 2027 at a compound annual growth rate of 61.4 percent. The report cites rising concerns over animal welfare, environmental sustainability, and increasing demand for protein-rich foods as key drivers of market growth. The firm has recently received approval from the Singapore Food Agency for ‘Chicken Bites’ Made from cultured meat. This is an important step towards the future of food.
Lab-grown meat is designed to appeal to meat-eaters. As it becomes more widely available in the market, people will be able to consume meat without worrying about the ethical and environmental effects of commercial farming.
Keeping health as a priority, there is increasing interest among nutrition researchers to evaluate the safety, sustainability and nutritional quality of this ‘unnatural’ meat. Scientists are still learning about this topic. Let’s take a look at what we know about cultured meat and its potential impact on the environment and human health.
What good are we getting?
recently Study The paper, published by Switzerland-based research publisher Frontiers, mentions the environmental impacts of cell-based meat production. According to the study, it can reduce greenhouse gas (GHG) emissions by up to 78 percent and land use by up to 99 percent. one more Study Cell-based meat production can reduce GHG emissions by up to 96 percent and land use by up to 99 percent compared to conventional beef production, states ACS Publications.
Since cell-based meat is produced in a controlled environment, it has a lot less risky of pathogen contamination compared to conventional meat. A team of researchers published reports in ScienceDirect in 2018, which states that cell-based meat production could reduce the risk of contamination by bacteria such as E. coli and salmonella. This will be largely due to the elimination of animal slaughter and the reliance on antibiotics in animal husbandry. Additionally, cell-based meat can be produced low levels of saturated fat, making it a healthy option. Furthermore, the production of cultured meat requires little or no Earth and water, making it sustainable Too.
Lab-grown meats are also free of growth hormones. Commercial livestock factories use these hormones to accelerate the growth of farm animals. they are used more Harmful health outcomes. A European Union-appointed research committee examined six growth hormones used in raising cattle. This concluded that growth hormone had “developmental, neurobiological, genotoxic and carcinogenic effects”.
Read also: Lab-grown, planet-friendly meat is here. But are we ready for this?
potential challenges
The potential negative health effects of cultured meat and its lack of diversity present a multi-pronged challenge. Most consumers prefer natural products and reject foods derived from unnatural sources.
researchers say that coming up with suitable culture medium Production of lab-grown meat remains a challenge. Fetal bovine serum is currently used as the culture medium. But it is obtained from the blood of a dead calf, which is expensive and the process goes against the ethical standards of lab-grown meat. Scientists have yet to develop true muscles with an organized network of blood vessels. As a result, consumers find it difficult to enjoy different cuts of meat. We are still a long way from reproducing the original taste and flavor of meat obtained from different species.
Lab-grown meat is new, and the health consequences are still unknown. recently Review, Shire Chiriqui and Jean-François Hocquet have noted that due to rapid cell multiplication, dysregulation – a type of metabolic abnormality – can develop in the cell linings of cultured meat. The authors state that these cell linings may have carcinogenic properties, and their consumption may have negative consequences on the human body, with the exact effects remaining unknown.
Cultured meat could be the food of the future. It is free of antibiotics, germs and does not emit GHG. If commercialized effectively, it can feed the masses. The nutritional profile of these meats can also be modified into a healthier version. However, their success depends on developing new cell lines and optimizing growth conditions to produce meat that is similar in texture, flavor and nutritional composition to conventional meat.
Safety is the second most important parameter that should be considered. The hazards related to disrupted cell linings can cause damage to human health. Rigorous testing and regulatory oversight is required to meet high safety standards. While there is no doubt that cell-based meats will use fewer resources than conventional meat production, effective waste management is vital to ensure true sustainability. Consumer acceptance will ultimately determine the success of cell-based meats. Consumers will need to be educated about this and all their concerns regarding safety, quality and sustainability should be addressed.
Subhasree Ray is Doctoral Scholar (Ketogenic Diet), Certified Diabetes Educator, and a clinical and public health nutritionist. She tweets @DrSubhasree. Dr Shobha Suri is a Senior Fellow at ORF’s Health Initiative. Shoba is a nutritionist with experience in community and clinical research. Thoughts are personal.
(Edited by Hamra Like)