CELL CULTIVATED CHICKEN
1. Context
On June 21, 2023, two Californiabased companies were cleared to make and sell cellcultivated chicken, the ‘official’ name of chicken meat that is grown in a laboratory for human consumption. As a concept, it is being hailed by stakeholders as a major step towards reducing carbon emissions associated with the food industry worldwide.
2. Approval for Good Meat and Upside Foods' Cell-Cultivated Chicken
- The two companies, Good Meat and Upside Foods have received the U.S. government’s approval to make and sell their cellcultivated chicken.
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Companies assess their facility safety and production process veracity.FDA Consultation: Companies may consult with FDA to enhance consumer and investor confidence.
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FDA provides a "no questions" letter as tacit approval if satisfied with the company's submissions
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Upside Foods: Received "no questions" letter from FDA in November 2022
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Good Meat: Received "no questions" letter from FDA in March 2023
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June 2023: U.S. Department of Agriculture grants a "grant of inspection" to both companies.
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"Grant of inspection": Required for operating production facilities.
3. Process of Cell-Cultivated Meat Production
- Companies (Good Meat and Upside Foods) isolate the cells that make up the meat.
- Cells are placed in a bioreactor (also known as a cultivator) that provides necessary resources for growth.
- Cells receive nutrients, fats, carbohydrates, amino acids, and the appropriate temperature for growth.
- Bioreactor is a sensor-fitted device or container designed to support a specific biological environment.
- Cells multiply and make copies of themselves over about two to three weeks (Upside Foods' process).
- Once enough cells have multiplied, they form a mass resembling minced meat.
- The collected mass of cells is processed with additives to enhance texture.
4. Cell-Cultivated Meat and its Expansion
- Chicken is the second most consumed meat globally (UN FAO), but in the U.S., it has been the highest consumed meat since 2010.
- Both companies Good Meat and Upside have focused on Chicken and plan to expand their offerings to include other meats in the future.
- Beef, with its higher fat content and complex flavor, is more challenging to replicate through cell cultivation.
- Researchers are developing cell-cultivated versions of sea bass, tuna, and shrimp.
- A 2021 report estimated 107 companies from 24 countries, including two from India, are working on similar alternative meat development.
5. Proponent's Arguments for Cell-Cultivated Meat
- Proponents highlight emissions and land use as key climate mitigation benefits.
- Global livestock accounts for 14.5 % of anthropogenic greenhouse gas emissions (FAO).
- Beef production contributes 41% of livestock emissions, while chicken meat and eggs contribute 8%.
- Lab-cultivated meat is estimated to use 63% less land for chicken production (2021 report).
- Cell-cultivated meat proponents emphasize the potential to prevent animal cruelty.
- Alternative meat is presented as a solution to meet global nutritional security needs.
6. Challenges in Cell-Cultivated Meat Adoption
- Consumer Acceptance: Matching the taste, texture, and appearance of animal meat remains a work in progress for alternative meat.
- Cost Considerations: Cell-cultivated meat is expected to remain costly, and concerns exist about quality control costs, especially at scale.
- Resource Requirements: Researchers need high-quality cells, suitable growth mediums, and other resources for cultivation and maintaining product quality.
- Uncertainties: A study from UC Davis suggests that if a refined growth medium is required, the environmental impact of near-term-cell cultivated meat production could be significantly higher than medium beef production.
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For Prelims: Cell cultivated Meat, UNFAO (UN Food and Agricultural Organisation, Anthropogenic Green House Gas emissions.
For Mains: 1. How does cell-cultivated chicken production contribute to sustainability, animal welfare, and global food security goals?
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Source: The Hindu
