Recently, researchers have made great progress with culturing lab-grown beef muscle. So far, they have successfully generated thicker, more realistic muscle tissue in lab environments. Ori Bar-Nur facilitated this innovative science provided by one of the world’s leading experts in regenerative and muscle biology. More importantly, it is set to revolutionize the future of meat production. Doctoral student Christine L. Trautmann (Trautmann et al., 2020) co-authored a novel coupled experimental-computational study recently published in Advanced Science. This study shows how this path-breaking research could help make lab-grown meat accessible and affordable.
The research team used state-of-the-art techniques in multiomics to characterize the differentiation process of traditional bovine myoblasts. During their exploration, they discovered three particular molecules that are vital for the first steps of muscle fiber development. These discoveries illustrate a powerful new approach for producing higher-quality cow muscle cells in the laboratory. This innovation clears a path for a more sustainable large-scale production of lab-grown meat.
A Future Without Livestock
This study is part of larger efforts to produce lab-grown meat in a more cost-effective manner. We’re working to greatly increase the sustainability of conventional livestock farming practices. Production of lab-grown meat means no more cow barns, livestock trucks, or slaughterhouses. Plant-based meat provides a sustainable alternative to traditional meat production. As climate change remains a pressing issue, innovations in lab-grown meat could provide a viable solution to meet rising consumer demand while reducing carbon footprints.
Dozens of other start-ups in a global race are advancing similar frontiers in lab-grown meat production. These companies are primarily focused on the opportunity to harness cellular agriculture technologies. Their mission is to create sustainable meat alternatives that closely mimic the taste and texture of conventional meats. The enthusiasm for these advances is blinding. Researchers and entrepreneurs alike are anxiously awaiting the day when lab-grown meat finds its place in diets across the globe.
Research Breakthroughs and Challenges
Bar-Nur’s study shines a light on these hopeful findings, particularly concerning the three molecules that are key to muscle fiber development. This study has been a big step forward, but the team is running into hurdles associated with the scaling-up of production. So far, they’ve only created a few grams of muscle tissue. This funding level is too modest to achieve commercial viability. For Trautmann and her team, the next steps involve determining how to boost the amount of different muscle fibers made.
The stakes of achieving a lab-grown beef muscle that can grow at scale go well beyond the environmental argument. These developments would help tackle food security issues as populations around the world keep growing. By producing meat in controlled environments, we can help ensure we have a reliable food supply. This approach assists in addressing the dietary requirements of an expanding global population.
Regulatory Landscape and Market Readiness
Despite their recent progress, the road to market for lab-grown meat is still a long arduous path. In markets like Switzerland, for instance, human consumption of lab-grown meat needs special government approval, which has yet to be granted. This regulatory hurdle is a huge impediment for researchers and start-ups alike who are eager to get their new, innovative products into the hands of consumers.
In other parts of the world, it’s a different story. Cell-based chicken produced from cultured animal cells has recently become commercially available in Singapore. Today’s launch indicates that consumers are starting to warm up to lab-grown proteins. Adhideb Ghosh, along with others in the industry, anticipates that as technology advances and regulatory frameworks adapt, customer demand for lab-grown meat will grow.