Lab-grown chicken, also known as cultured meat, is a form of meat that is produced by in vitro cultivation of animal cells. In simpler terms, it is meat that is grown artificially instead of being produced through traditional farming methods.

The FDA recently approved a lab-grown chicken product made by Eat Just, a San Francisco-based food technology company. The product, which will be available in Singapore initially, is made from chicken cells that are grown in a bioreactor.

Eat Just claims that this lab-grown chicken is more sustainable and ethical than traditional chicken farming, as it reduces greenhouse gas emissions and avoids the need to kill animals.

How is lab-grown chicken made?

The process of making lab-grown chicken involves taking a small sample of animal cells and placing them in a nutrient-rich solution in a bioreactor. These cells then multiply and proliferate, eventually forming muscle tissue.

This tissue is then harvested and processed into meat products like burgers or nuggets.

Lab-grown chicken production involves a number of steps:.

Step 1: Cell isolation

The first step in producing lab-grown chicken is to isolate the cells that will be used to create the meat. This is typically done by taking a small sample of animal cells, usually from a biopsy or some other type of tissue sample.

These cells are then placed into a nutrient-rich solution that helps them to grow and divide.

Step 2: Cell expansion

Once the cells have been isolated and placed into the nutrient solution, they begin to multiply and form clusters. These clusters are known as “cell lines” and are used to create large amounts of muscle tissue for meat production.

Scientists can manipulate the cells in a variety of ways to achieve the desired characteristics for the final product.

Step 3: Creating muscle tissue

The next step in the process is to create muscle tissue that can be harvested and processed into meat. To do this, scientists use a bioreactor, which is a vessel that provides a controlled environment for cell growth.

The bioreactor is filled with a nutrient solution that contains a mix of amino acids, sugars, and minerals, which the cells use to grow and develop.

Over time, the cells in the bioreactor multiply and form muscle fibers, which eventually combine to form muscle tissue. The nutrient solution is constantly replenished to ensure that the cells have the resources they need to grow and divide.

During this process, scientists can adjust the temperature, pH, and oxygen levels in the bioreactor to control the growth and development of the cells.

Step 4: Harvesting and processing

Once the muscle tissue has reached a desired size, it is harvested from the bioreactor and processed into meat products.

The tissue is typically cut into small pieces and combined with other ingredients to create products like burgers, nuggets, or sausages.

Lab-grown chicken products like the one approved by the FDA are designed to mimic the taste, texture, and nutritional profile of traditional chicken meat.

Proponents argue that this form of meat production is more sustainable and ethical than traditional farming methods, as it reduces the environmental impact of meat production and avoids the need to kill animals.

What are the benefits of lab-grown chicken?

Lab-grown chicken has a number of potential benefits over traditional chicken farming:.

Sustainability

One of the key advantages of lab-grown chicken is its sustainability. Traditional chicken farming is resource-intensive and has a significant environmental impact.

According to the United Nations, livestock farming is responsible for around 14.5% of global greenhouse gas emissions. Lab-grown meat production requires significantly less land, water, and energy than traditional farming methods, and produces far fewer greenhouse gas emissions.

Animal welfare

Lab-grown chicken could also have significant benefits for animal welfare. Traditional farming methods involve keeping animals in cramped, confined spaces where they are often subject to harsh living conditions and mistreatment.

Lab-grown chicken, on the other hand, does not require the use of live animals, and thus eliminates many of the ethical concerns associated with traditional farming methods.

Food safety

Lab-grown chicken products are generally considered to be safer than traditional meat products, as they do not contain the same levels of harmful bacteria or other contaminants.

This is because lab-grown meat is produced in a sterile environment, which reduces the risk of contamination from pathogens like E. coli or salmonella.

Challenges and concerns

While there are many potential benefits to lab-grown chicken production, there are also a number of challenges and concerns that must be addressed:.

Cost

One of the main challenges facing the lab-grown meat industry is cost. Currently, lab-grown meat products are significantly more expensive than traditional meat products, due in part to the high cost of the technology used to produce them.

As a result, lab-grown meat may initially be limited to niche markets or high-end restaurants.

Consumer acceptance

Another challenge facing the lab-grown meat industry is consumer acceptance.

Some people may be skeptical or wary of the idea of eating meat that has been grown in a lab, or may be uncomfortable with the idea of eating food that does not come from a living animal.

Regulation

Regulation is also a concern for the lab-grown meat industry. Currently, there are few regulations in place to govern the production and sale of these products, which could lead to safety or quality issues if not properly monitored.

The recent FDA approval of lab-grown chicken is a positive step forward, but more regulation and oversight will be needed as the industry continues to grow.

Closing thoughts

Overall, lab-grown chicken represents a significant advancement in meat production technology that has the potential to revolutionize the way we produce and consume meat.

While there are still many challenges to be overcome before lab-grown meat products become mainstream, the recent FDA approval of the Eat Just product is a promising sign for the future of this industry.