Cultivated meat will soon enter the restaurant industry in the United States. The U.S. Department of Agriculture approved “cell-cultivated chicken” after passing regulatory tests and inspections.
Two California-based companies passed USDA approval—Upside Foods and Good Meat.
“American consumers are now closer than ever to eating the real meat they love, that uses far less land and water than conventionally produced meat,” Bruce Friedrich, president of The Good Food Institute, said in a statement.
Cultivated meat, which refers to proteins made from animal cells, is also called cultured or lab-grown meat, EcoWatch reported. The process of producing cell-cultivated chicken consists of four steps. Step one is to take sample cells from animals or fish, which doesn’t harm or kill the animals. Step two puts the cells in a “controlled environment with nutrients to promote cell growth,” EcoWatch reported. In step three the cells, which have multiplied into the billions or trillions, are given more nutrients to promote different growth types, and the cells become animal parts. The final step is to harvest and process the cultivated meat into different products.
“By undergoing a comprehensive facility review process and meeting the highest regulatory standards, cultivated meat will provide consumers with a safe and trusted source of protein,” Friedrich said.
Cultivated meat is said to reduce animal slaughtering and decrease the amount of land and water because it uses renewable energy that will result in a 92 percent reduction in emissions and a 90 percent decrease in land use compared to the raising of conventional livestock, The Good Food Institute said.
Cultured meat will Initially be used in two restaurants. Upside Foods will sell its cell-cultivated chicken to Barr Crenn, an upscale restaurant in San Francisco and Good Meat will sell to an undisclosed restaurant in Washington, D.C., StudyFinds reported.
“As we navigate a future with increasing global demand for meat, it is crucial that governments worldwide prioritize cultivated meat as a solution that satisfies consumer preferences, supports climate goals, and ensures food security for generations to come,” Friedrich said.
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