The US Department of Agriculture has authorized Upside Foods and Good Meat to sell chicken meat grown from animal cells, marking a milestone on the road to the consumption of lab-generated meat. Both companies had already had Food and Drug Administration (FDA) approval since November and now have gotten the go-ahead from the Department of Agriculture to market their products. Upside Foods and Good Meat have noted that their chicken meat will soon be available in some restaurants.
This approval is considered a significant step toward a more sustainable and animal-friendly future, according to the CEOs of both companies. Upside Foods has processed its first order placed by a prestigious restaurant in San Francisco, while Good Meat has begun production of its first batch destined for a renowned Spanish chef in Washington.
Lab-generated meat is seen as an alternative that allows people to consume animal protein without the environmental impacts and animal suffering associated with traditional meat production. Unlike plant-based substitutes that mimic the taste and texture of meat, these products are based on real animal cells.
Although some companies have made progress in developing cultured meat, its entry into the mainstream market remains complicated and costly. However, some companies have focused on pet food production, where demand and requirements are lower.
Importantly, a study by researchers at the University of California at Davis has raised concerns about the environmental impact of lab-generated meat, especially in the case of beef. According to the researchers, the production process requires a large amount of energy and can generate significant greenhouse gas emissions. In addition, the use of purified growth media may increase the demand for resources and have negative consequences for the environment.
Despite the uncertainties and debates surrounding laboratory-generated meat, its approval in the United States represents an important step towards the adoption of sustainable alternatives in the food industry and opens up new possibilities for the future of meat production.