Cultivated Meat Research (2024)

Production Techniques

• Flavor-Enhanced Scaffolds: Lee et al., 2024 (Nature Communications) – Developed a “flavor-switchable” edible scaffold that releases meaty aroma compounds when heated (mimicking the Maillard reaction) to improve the sensory quality of cultivated meat (Flavor-switchable scaffold for cultured meat with enhanced aromatic ...). By integrating a switchable flavor compound into a gelatin-based hydrogel, the scaffold enhances aromatic properties only at cooking temperature (Jeong Min Lee's research works | Kangwon National University and ...).

• Plant Protein Scaffolds: Su et al., 2024 (J. Agric. Food Chem.) – Explored sorghum-derived protein scaffolds for cultured pork. The team extracted kafirin (sorghum prolamin) from red sorghum and constructed a porous 3D scaffold using a sugar cube template (soaking sugar cubes in kafirin solution and dissolving the sugar) (Lab-grown pork gets support from sorghum grain). The resulting sponge-like protein scaffold is edible, gluten-free, and aimed at improving the texture and sensory properties of lab-grown meat (Sorghum Prolamin Scaffolds-Based Hybrid Cultured Meat ... - PubMed).

• Cell Isolation & 3D Bioprinting: Yang et al., 2024 (Frontiers in Sustainable Food Systems) – Demonstrated a method to efficiently isolate porcine skin fibroblast cells and use them as a cell source for cultivated meat. The study introduced an innovative digestion-friction process to obtain fibroblasts cost-effectively, then 3D-bioprinted these cells with an edible bio-ink (gelatin–chitosan) that supports cell adhesion and growth (Highly efficient isolation and 3D printing of fibroblasts for cultured ...). This approach creates structured meat tissue from abundant skin cells, offering an alternative to muscle stem cells.

• Fibroblast Transdifferentiation: Ma et al., 2024 (eLife) – Employed myogenic/lipogenic transdifferentiation to turn fibroblasts into muscle cells containing fat, aiming for marbled meat. Chicken fibroblast cells were cultured in 3D and induced to become muscle fibers while simultaneously accumulating intramuscular fat in the same cells (Transdifferentiation of fibroblasts into muscle cells to constitute ...). This technique produces cultured meat with tunable fat content (for flavor and juiciness) without needing separate fat cells.

• Serum-Free Growth Media: Chu et al., 2024 (Scientific Reports) – Developed a co-culture system using photosynthetic microorganisms to eliminate animal serum in the growth medium. In this system, growth factor-secreting liver cells are grown alongside cyanobacteria that consume lactate and provide nutrients, creating a self-circulating, low-cost culture medium (Co-culture system for sustainable cultured meat production). The resulting serum-free medium is self-purifying and nutrient-replenishing, holding promise for low-cost and animal-free meat cultivation (A serum-free culture medium production system by co ... - PubMed).

Scalability and Cost

• Continuous Bioprocessing: Pasitka et al., 2024 (Nature Food) – Demonstrated a continuous perfusion manufacturing process to scale up cultivated meat production. The team used tangential flow filtration (TFF) in a perfusion bioreactor, achieving extremely high cell densities (up to ~130 billion cells per mL) (The first cost-effective method for producing cultivated meat). An economic analysis showed this process could cut production costs dramatically – cultivated chicken was modeled at about $6.20 per pound, which is within the range of organic chicken costs (Empirical economic analysis shows cost-effective continuous ...). This is the first reported cost-effective method for producing cultivated meat at scale, indicating continuous culture can yield ~43% biomass weight per volume in harvest (Study shows continuous manufacturing reduces cultivated meat costs).

• Techno-Economic Modeling: Allan et al., 2024 (Biotechnol. Bioeng.) – Provided a techno-economic assessment of large-scale cultivated meat production. The study modeled production at bioreactor scales of 2,000 L to 200,000 L and examined how bioreactor design, scale-up, and media cost reductions impact the cost per kg. It found that significant advances in bioreactor technology and cheaper growth media are needed for commercialization, estimating cultivated meat could cost on the order of $13–$30 per kg in very large vessels under certain assumptions (New study suggests cultivated meat could cost ~$13 to $30/kg when ...) (engrXiv preprint).

• Industry Scale Survey (GFI Report): GFI, 2024 – The Good Food Institute released a “Trends in Cultivated Meat Scale-Up and Bioprocessing” report summarizing a late-2023 survey of 30 companies (New GFI Report Reveals Current Trends in Cultivated Meat ...). Key findings indicated that current cultivated meat production remains at pilot scales: most companies report cell biomass yields between 20–100 grams per liter in bioreactors during cell proliferation (New GFI Report Reveals Current Trends in Cultivated Meat ...). Batch volumes are relatively small, but companies plan to expand capacity. The report highlights bottlenecks (e.g. bioreactor size limits, high media cost) and the need for investment in larger facilities and bioprocess optimization (Market & Trends - Cultivated X).

• Production Capacity Milestones: Industry Developments, 2024 – Several cultivated meat startups made strides toward scaling up production. For example, GOOD Meat (Eat Just) operated pilot bioreactors of 1,200 L and 5,000 L for cultivated chicken, producing a few hundred pounds of meat per run (1000L bioreactor, how much meat would it produce and how long ...). GOOD Meat also partnered with equipment manufacturer ABEC to design ten 250,000 L bioreactors for a future large-scale facility in the United States (Good Meat Partners with ABEC) (World's largest vats for growing 'no-kill' meat to be built in US). Similarly, in late 2024 Believer Meats (Israel) broke ground on a commercial plant and claimed the first cost-efficient manufacturing demonstration, aligning with their Nature Food study findings (New 'continuous manufacturing' method demonstrates cost-effective ...). These developments illustrate ongoing efforts to reach industrial scale in the coming years.

Environmental Impact

• Life Cycle Assessment (LCA) – Academic: Carter et al., 2024 (ACS Food Sci. & Technol.) – Presented a cradle-to-gate LCA for near-term cultivated meat production (animal cell biomass meat, ACBM). The analysis cautioned that if current processes rely on highly refined growth media, the carbon footprint could be significantly higher than beef – potentially orders of magnitude above conventional beef’s greenhouse gas emissions (Environmental impacts of cultured meat: A cradle-to-gate life cycle ...). This result highlights the importance of improving production efficiency and using sustainable ingredients. The study emphasizes the need for optimized, lower-impact cell culture media to realize environmental benefits (Environmental Impacts of Cultured Meat: A Cradle-to-Gate Life ...).

• Life Cycle Assessment – Industry: Bene Meat Tech, 2024 (Internal Report) – The Czech startup Bene Meat Technologies released what it calls the first comprehensive LCA for industrial-scale cultured meat (Czech company releases study on cultured meat benefits). Their analysis (based on a hypothetical large production plant) found that cultivated meat can have a significantly lower environmental impact than traditional animal farming (New study presents environmental benefits of cultivated meat). For instance, the cultivated meat process was projected to greatly reduce land use and methane emissions compared to beef. These company-reported results (not peer-reviewed) are optimistic, assuming renewable energy and efficient nutrient recycling in cultivation.

• Comparative Emissions Studies: Various, 2024–2025 – Other assessments and discussions continued around cultivated meat’s environmental footprint. A panel reported by FoodNavigator suggested cultivated meat may have lower environmental impacts than conventional meat, but noted more studies are needed for confirmation (What is the environmental impact of cultivated meat?). In contrast, a preprint by UC Davis researchers (2023, discussed in 2024) argued that current lab-grown meat prototypes could have a higher CO₂ footprint than retail beef if production isn’t scaled cleanly (Lab-grown meat's carbon footprint potentially worse than retail beef ...) (Cultivated meat could emit 25 times more CO2e than conventional ...). Overall, 2024 literature underscores that cultivated meat’s sustainability is highly dependent on production methods (especially energy use and media ingredients) and that scaling up with clean energy and efficient inputs is crucial to achieve environmental advantages.

Consumer Acceptance

• Perception Reviews: Tsvakirai et al., 2024 (Heliyon) – Published a review of consumer perceptions of cultured meat, examining positive vs. negative attitudes. This review in Heliyon compiled global studies on what drives acceptance or rejection, noting factors like naturalness concerns, food neophobia, and ethical framing. Kareem et al., 2024 (Food Reviews International) – Offered a “re-review” of consumer acceptance of alternative proteins, including cultivated meat. This analysis found that terminology influences acceptance – portraying cultivated meat as “clean meat” yielded more positive attitudes compared to the term “lab-grown” (Consumer Acceptance of Alternative Proteins: A Re-Review). Both papers highlight that while awareness of cultivated meat is rising, public opinions are mixed and can be swayed by messaging, perceived benefits, and cultural context.

• Awareness and Terminology (U.S.): GFI Consumer Survey, 2024 – A large survey of U.S. consumers revealed that most Americans are still unfamiliar with cultivated meat. As of 2024, a majority had not heard of it, and those who had were most likely to know it by the term “lab-grown” ([PDF] Consumer-snapshot-cultivated-meat-in-the-US.pdf). Notably, respondents indicated they find the term “cultivated meat” more appealing than “lab-grown meat,” suggesting that consistent, positive terminology could improve consumer openness ([PDF] Consumer-snapshot-cultivated-meat-in-the-US.pdf).

• Taste and Health Perceptions: Purdue University Consumer Food Insights (Mar 2024) – This monthly survey reported that many consumers perceive conventional meat as tastier and healthier than cultivated meat (Survey tallies consumer attitudes toward lab-grown meat alternatives). For example, when asked, a significant share of Americans believed lab-grown alternatives would be less flavorful and less healthy than farm-raised beef or chicken (Survey tallies consumer attitudes toward lab-grown meat alternatives). Such perceptions pose a challenge – consumers will require convincing evidence of cultivated meat’s taste and nutrition to consider switching.

• Willingness to Try: YouGov & Others, 2024 – Polls on willingness to eat cultivated meat showed lukewarm interest in many regions. A May 2024 YouGov survey of 9,000+ U.S. adults (reported by Cultivated‡) found only about 50% would choose conventional meat when given a choice, with the rest split between preferring cultivated meat or being unsure (Are US Consumers Beginning to Accept Cultivated Meat?). However, another global survey highlighted that only 16% of U.S. consumers and ~25% in Singapore were actively interested in trying cultivated meat at that time (Cultivated Meat Struggles to Gain Traction Among Consumers ...). Interest was somewhat higher in younger demographics and in countries more familiar with food tech, but overall these numbers indicate that acceptance was far from universal in 2024.

• In-Market Consumer Behavior: GOOD Meat Trials (Singapore, 2024) – GOOD Meat (Eat Just) reported findings from the first real-world sale of cultivated meat (in Singapore’s restaurants) (First-Ever In-Market Study of Cultivated Meat Demonstrates Strong ...). They observed that when consumers are given the actual opportunity to purchase and eat cultivated chicken, acceptance improves markedly. Diners who tried the product gave positive feedback, and many said they would recommend it to friends (First-Ever In-Market Study of Cultivated Meat Demonstrates Strong ...). This on-the-market trial suggests that exposure and experience (tasting the product in a normal setting) can increase consumer willingness to embrace cultivated meat, compared to abstract survey questions.

Regulatory and Policy Developments

• Global Overview: By the end of 2024, cultivated meat was advancing through regulatory processes in numerous regions. According to the Good Food Institute, products were under official review in at least ten countries/regions (including the U.S., EU, UK, China, Singapore, Israel, and others) (The science of cultivated meat | GFI - The Good Food Institute). A patchwork of policies emerged, ranging from approvals and label rules to outright bans, reflecting different approaches to this novel food sector. Key regulatory highlights from 2024–2025 include:

  • United States: In 2023 the US became the first country to approve cultivated meat for sale (USDA gave market clearance to two companies’ cultivated chicken). Following that milestone, 2024 saw U.S. regulators focus on labeling and safety oversight. The USDA’s food safety agency (FSIS) indicated it would propose labeling rules for cell-cultured meat products by late 2024 (USDA pushes forward label updates for cultured-meat, uncured ...). All cultivated meat labels will require USDA pre-approval to ensure they are not misleading (Cultivated meat's regulatory pathway - The Good Food Institute). Meanwhile, some U.S. states reacted negatively: Alabama passed a law in May 2024 banning the sale of cell-cultivated meat entirely, effective October 1, 2024 ([PDF] Principles for Labeling Cultivated Meat - USDA). Legislators also introduced the FAIR Labels Act of 2024 at the federal level, which would mandate that cultivated meat labels use terms like “cell-cultured” or “lab-grown” and possibly the word “imitation” (Animal Law Digest: US Edition: Issue 228: FAIR Labels Act Would ...). (As of early 2025, the FAIR Labels Act is a proposal and has not become law.

  • European Union: No cultivated meat products are approved in the EU yet, but regulatory evaluation is underway. Multiple companies (e.g. from the Netherlands and Israel) submitted novel food applications to the European Food Safety Authority (EFSA) in 2023–2024. The EU’s existing Novel Food framework provides a structured, science-based pathway for assessing cultivated meat safety (Existing regulatory frameworks provide a clear process for ...). Regulators must evaluate any risks, including allergenicity and nutritional profile, before authorization. As of 2024, EFSA and the European Commission were reviewing dossiers; a decision could come by 2025–2026. Policymakers are also discussing labeling — how to name cultivated meat in a way that’s clear to consumers and compliant with EU food law (since terms like “steak” or “fillet” have legal definitions).

  • China: In 2024, China signaled support for cultivated meat R&D while crafting oversight rules. Draft guidelines for assessing cultured meat and related products were under development, marking a step toward establishing a regulatory approval process (China's Food Law Year-in-Review 2024 - Keller and Heckman). Cultivated meat was also included in China’s agricultural technology innovation plans. Though not yet approved for consumer sale, the Chinese government invested in research centers (e.g. a new $11 million cultivated meat innovation center in Nanjing (China Opens $11M Cultivated Meat Centre with Support From Local ...)) and is expected to roll out formal regulations in the near future. Any Chinese approval pathway will likely focus on food safety (similar to novel foods) and could dramatically influence the global market given China’s size.

  • Singapore & Halal Certification: Singapore was the first country to approve cultivated meat (in 2020) and by 2024 had approved several products for restaurants. In early 2024, Singapore’s Islamic Religious Council (MUIS Fatwa Committee) issued a significant ruling: it determined that cultivated meat can be halal (permissible for Muslims) if it meets certain conditions (Fatwa Committee takes position on halal cultivated meat). Specifically, the cell source must come from a halal-slaughtered animal (or a permissible species), and the growth inputs must be halal. This fatwa – one of the first formal religious guidance on lab-grown meat – opened the door for companies to seek halal certification for their products, an important step for consumer acceptance in Muslim-majority markets.

  • South Korea: In 2024, South Korea aimed to accelerate cultivated meat commercialization, eyeing a possible market launch by 2025. A tri-party initiative (involving government, academia, and industry) was launched to support regulatory approvals and infrastructure for cultivated meat ahead of that timeline (Cultivated Meat: Latest News 2025 - vegconomist). Korea’s regulatory agencies have been drafting approval guidelines, and domestic startups have been partnering with food companies. The push is part of a broader strategy for food-tech leadership, with the government funding pilot facilities and consumer research in preparation for bringing cultivated meat to market under an approval framework (likely modeled on novel food standards).

  • Other Regions: Israel continued to support cultivated meat through grants and a light-touch regulatory environment for R&D (though formal approval for sale is pending as of 2024). Japan released draft safety guidelines for cultured meat and seafood in mid-2024, taking initial steps toward regulation. Australia and New Zealand began public consultations on how to regulate cell-based meat under their Food Standards code. Meanwhile, Italy’s government moved to ban production and sale of cultured meat (a bill passed one legislative house in 2023, stirring debate in 2024 about innovation vs. tradition). These varied approaches show a spectrum from enthusiasm to caution in different jurisdictions, making the regulatory landscape for cultivated meat in 2024–2025 highly dynamic.