Lab-Grown Meat - A Culinary Revolution and Food of the Future

The lab-grown fried chicken has been cultivated in a laboratory and is exclusively served in the only kitchen permitted to do so worldwide. The cooking process is similar to that of regular chicken, with the exception that no animals were harmed in its creation. Instead, stem cells were extracted from a live chicken and cultured in a lab. The most common reaction we receive is people remarking, "This tastes like chicken." The normalcy of its taste is quite surprising. Considering the increasing challenge of providing meat for the 9 billion individuals on our planet, this could potentially be a food revolution that needs to develop rapidly in order to replace traditional livestock farming.

The American company Good Meat explains the journey of this lab-grown chicken from the laboratory to the dining table of the 1880 restaurant, the kitchen staff is diligently preparing dishes, with lab-grown chicken being the star ingredient. Cooking with Good Meat is essentially the same as cooking with regular meat, as it truly is meat. Last November, Singapore became the first country to approve lab-grown chicken. Reflect on how widely held the assumption is that in order to consume fried chicken, a rib-eye steak, or a hamburger - real meat - we must inevitably slaughter a cow, pig, or chicken. This does not have to be the case.

Ten years ago, Josh co-founded Just Egg, which has become the most popular plant-based egg brand. When that venture succeeded, he shifted his focus to meat. Scientists begin by directly collecting cells from chickens through a biopsy-like procedure. These cells, known as progenitor cells, have the ability to proliferate extensively and can differentiate into various cell types found in meat. We can create muscle cells and fat cells, which contribute significantly to the flavor. The cells grow in a nutrient-rich solution within a bioreactor. Imagine entering a microbrewery and observing steel vessels filled not with beer, but with meat. It takes approximately two to three weeks for the meat to grow and develop into a piece that is ready for cooking.

Currently, Good Meat exclusively distributes its chicken to establishments such as this one. We employ a breading technique on our chicken nuggets, which imparts a delightful lightness and a subtle crispiness. For a price of $23, inquisitive customers have the opportunity to sample two distinct dishes: a renowned Southern recipe featuring fried chicken and waffles, and a Chinese-inspired creation consisting of a bao bun accompanied by hoisin sauce. However, experts in the culinary field remain uncertain as to whether lab-grown meat will gain widespread popularity. There exists considerable skepticism surrounding genetically modified food products. Personally, I anticipate that lab-grown meat will encounter comparable ethical concerns.

Moreover, Good Meat faces numerous obstacles. Over the past two years, we have diligently pursued regulatory approval in both the United States and Europe. This endeavor necessitated the generation of substantial data to engage in fruitful discussions with regulatory bodies, thereby demonstrating the safety and quality of our product in accordance with meat industry standards. Another significant challenge lies in achieving scalability. The United States alone consumes approximately 400 million pounds of chicken on a weekly basis, while Good Meat currently produces only a few thousand pounds every fortnight. Bridging this substantial gap presents a formidable task.

Wagyu beef is the next item on our agenda. We have already established a close partnership with a farm in Japan and are currently conducting laboratory tests. Additionally, approximately 80 companies worldwide are endeavoring to create similar products, including Mosa Meat and Olive Farms. Good Meat is leading the way for the entire industry. Singapore has provided us with a favorable opportunity, and now we must diligently undertake the arduous work ahead. If we are genuinely committed to a future where meat consumption no longer necessitates the slaughter of animals, we have an extensive amount of work to accomplish.