Lab-Grown Meat

Source- This post on the Lab-Grown Meat has been created based on the article “In Singapore, customers can now buy meat grown in a lab” published in “Indian Express” on 25 July 2024.

Singapore is currently the only country in the world where lab-grown meat is available for purchase.

What is Lab-Grown Meat?

1. About: Lab-grown meat, also known as cultivated meat, is produced by growing animal cells in a lab rather than raising and slaughtering animals.

2. Advantages: It requires less land and water. It can lower greenhouse gas emissions. It can also reduce the need for traditional livestock farming.

3. Challenges: Its productivity cost is high. There is difficulty in scaling up.

How is Lab-Grown Meat Cultivated?

1. Cell Collection: Animal cells, such as muscle cells, are collected from a live animal.

2. Cell Culturing: These cells are placed in a nutrient-rich culture medium. The medium contains essential nutrients like proteins, fats, carbohydrates, vitamins, and minerals.

3.Bioreactors: Cells are grown in bioreactors, which are large vessels that provide a controlled environment for cell growth. Bioreactors can range from small lab-scale sizes to large industrial-scale units.

4. Tissue Formation: Cells multiply and form muscle tissue. Techniques like scaffolding and tissue engineering help cells grow into structured meat products.

5. Harvesting: The cultivated meat is harvested from the bioreactors. It is then processed into various meat products like burgers, chicken nuggets, or minced meat.

6. International Trends: Countries like the U.S., Israel, Australia, and China are also exploring lab-grown meat. Investments in the industry have fluctuated, with a significant drop in global funding recently.

7. Future Prospects: The industry aims to reach cost parity with conventional meat by 2030.
– Potential market value of about $25 billion by 2030.

UPSC Syllabus: Science and technology