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Meat Grown in Labs Could Be on Supermarket Shelves Before Long, Scientists Hope

April 13, 2008 at 1:44 PM Genetics & Stem Cells News

At the In Vitro Meat symposium held in Norway last week, the mood seemed upbeat.

Vat-grown meat could be the order of the day in the not too distant future. And it could be cheaper to produce than livestock and have less impact on the environment.

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With a rising global middle class projected by the UN to double meat consumption by 2050, and livestock already responsible for 18 percent of greenhouse gases, the issue is generating a lot of interest.

"We're looking to see if there are other technologies which can produce food for all the people on the planet," said Anthony Bennett of the United Nations Food and Agricultural Organization. "Not only today but over the next 10, 20, 30 years."

Rapidly evolving technology and increasing concern about the environmental impact of meat production are signs that vat-grown meat is moving from scientific curiosity to consumer option. In vitro meat production is a specialized form of tissue engineering, a biomedical practice in which scientists try to grow animal tissues like bone, skin, kidneys and hearts. Proponents say it will ultimately be a more efficient way to make animal meat, which would reduce the carbon footprint of meat products.

Researchers can currently grow small amounts of meat in the lab, and have even been able to get heart cells to beat in Petri dishes. Growing muscle cells on an industrial scale is the next step.

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Meat Grown in Labs Could Be on Supermarket Shelves Before Long, Scientists Hope

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