I recently read about the launch of lab-grown dog food in the UK, and it made me pause for a moment and think:
If this is already available for pets, would I eat lab-grown meat in the UK if it were approved for human consumption? And how is it even possible for something to be “meat” without any animals involved? It’s a pretty strange thought, right?
It’s been getting a lot of attention lately, with some companies aborad already rolling out cultivated meat products in restaurants. But the real question is:
Will this ever make it to our plates in the UK? And if it does, will we actually be open to eating it?
So, what is lab-grown meat anyway?
Lab-grown meat is produced by growing animal cells in a controlled environment, using a process that mimics how real meat is made, but without the need to raise or slaughter animals. The result is real meat that’s biologically identical to traditional meat, but it’s produced in a lab. It sounds futuristic, but it’s already happening. The question is, how can it be “meat” if no animals are involved? That’s what makes lab-grown meat so fascinating and why it’s been sparking so much discussion.
Will Consumers Actually Buy Lab-Grown Meat?
While lab-grown meat is already making its way into the market, it’s still not something we can find in our local stores or restaurants just yet. Singapore was the first country to approve lab-grown meat for sale in 2020, and the U.S. has begun rolling it out, with companies like Mission Barns now offering cultivated pork fat in select restaurants in San Francisco. But in the UK, lab-grown meat is not yet approved for human consumption.
That said, it’s coming. The UK Food Standards Agency is currently working on regulatory frameworks for lab-grown meat, and lab-grown products like cultivated foie gras could be on UK dinner tables in just a couple of years. This could give foodservice businesses in the UK a head start, if they’re already thinking about offering this innovative product when it becomes available.
In a study by Padilha et al. (2021), it was found that younger generations are more likely to try lab-grown meat due to its environmental and ethical benefits. But for others, the idea of eating something grown in a lab may still feel strange. Consumer attitudes are mixed, but as education around lab-grown meat continues, it may become more widely accepted, especially if it’s framed as a sustainable and ethical alternative.
What about the ethics?
One of the main draws of lab-grown meat is its ethical appeal. Since it doesn’t involve the slaughter of animals, it addresses some of the major concerns with traditional meat production – namely, animal welfare. For a lot of people, this is a big win. Lab-grown meat is seen as a way to produce meat without the need for factory farming.
But there are still concerns about whether lab-grown meat is “real” meat or if it’s too processed for people’s liking. While the technology is still new, scientists believe lab-grown meat is a way forward for the food industry – producing meat without the environmental costs and ethical concerns of traditional farming.
Is it really sustainable?
On the sustainability front, lab-grown meat is promising. It’s believed to use less land, less water, and produce fewer emissions than conventional meat. Some studies, such as those conducted by Circus & Robison (2019), suggest that lab-grown meat could reduce greenhouse gases by up to 99% compared to traditional meat production. This makes it a compelling alternative for environmentally conscious consumers. We talked more about these emerging sustainability trends in our recent blog on 2025’s food trends.
How is lab-grown meat actually made?
Here’s the science behind it: lab-grown meat starts with animal cells (usually muscle stem cells) which are then placed in a nutrient-rich medium where they grow and multiply. As the cells mature, they form muscle fibres, which ultimately become meat that looks and tastes just like the real thing. It’s still a bit of a novel concept, but the process is advancing quickly, and it’s getting closer to being a mainstream product.
What’s next for lab-grown meat?
The future of lab-grown meat is looking bright, especially as more countries like the U.S. and Singapore push forward with approvals and regulations. In the UK, the Food Standards Agency is working to set a regulatory framework for the commercialisation of lab-grown meat, so it’s likely we’ll see it in UK restaurants and stores in the next few years.
For the foodservice industry, adopting lab-grown meat could become a point of differentiation. A way to appeal to a growing segment of consumers, looking for more ethical and sustainable dining options. But until the cost comes down and it’s more widely available, it’s likely to remain a premium product for high-end restaurants and specialty stores.
Would you try it?
So, would you try lab-grown meat if it became available? For some, it’s the future of food; for others, it’s just a little too strange. Whether you’re ready to try it or not, it’s clear that this technology has the potential to reshape the way we produce and consume meat in the future. And as lab-grown meat continues to make its way to restaurants and food retailers, it’s a trend you won’t want to miss.