After one cultivated meat company won the go-ahead from a key regulator, executives are optimistic that lab-grown meat could be on restaurant menus in the U.S. within months. But the industry faces barriers including wary diners
Executives at cultivated meat companies are optimistic that meat grown in massive steel vats could be on the menu within months after one company won the go-ahead from a key regulator. In a show of confidence, some of them have signed up high-end chefs like Argentine Francis Mallmann and Spaniard José Andrés to eventually showcase the meats in their high-end eateries.
Just one country, Singapore, has so far approved the product for retail sale. But the United States is poised to follow. The U.S. Food and Drug Administration that a cultivated meat product - a chicken breast grown by California-based UPSIDE Foods - was safe for human consumption. Reuters reporters were served a sample of UPSIDE's chicken during the visit. It tasted just like conventional chicken when cooked, though was somewhat thinner and had a more uniform tan color when raw.
Regulatory approval is just the first hurdle for making cultivated meat accessible to a broad swath of consumers, executives at UPSIDE, Mosa Meat, Believer Meats, and GOOD Meat told Reuters. If the companies cannot get the funds needed to scale up production, their product may never reach a price point where it can compete with conventional meat, said GOOD Meat co-founder Josh Tetrick.
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