80% of US consumers are willing to try lab grown, cell-cultured meat
80% of US consumers are willing to try lab grown, cell-cultured meat
“Farm-to-table” has long been a sought-after designation for food—but “lab-to-table” might be the next trend for your favorite animal protein.
In a landmark ruling, the US Food and Drug Administration (FDA) has cleared lab-grown poultry for human consumption. On November 16, the FDA stated it had “no further questions” regarding the production of cell-cultured chicken by California’s Upside Foods.
Besides their potential food safety benefits, engineered chicken and other meats have gotten buzz for other pluses—most notably, their sustainability factor. Growing chicken meat in a lab uses far less resources than raising live chickens on a factory farm.
Futuristic as it may seem, cultivated meat is likely to make a splash very soon—and may be one key to solving issues of animal welfare, resource usage, and food safety that come with farmed meat. And though lab-grown meat may be a turnoff for some, the majority of Americans are keeping an open mind. “Studies show that 80% of U.S. consumers report they are likely to try cultivated meat,” said [Good Food Institute’s Maia] Keerie. Will you be one of them?
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