Supertrends in Cultured Meat, dynamic prospects about the future of cell-based meat
Supertrends in Cultured Meat! This publication reflects our approach of Future-as-a-Service. It is a dynamic overview of information on the current state and future trajectory of the cultured meat industry. Subscribers to Supertrends in Cultured Meat will receive periodical updates to ensure that the data and market assessments included here reflect the latest consensus among researchers and Supertrends experts. Subscribers will also have the chance to get access to related media as well as conferences with experts and networking opportunities with key players in the industry.
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The most active players in cultured meat are startup companies working on developing cell-based beef, chicken, pork, fish and seafood, fat, and milk, as well as those that are working on developing technologies in growth media, bioreactors, computer modeling, and similar fields. Almost all of these startups are located in North America, Europe, or Asia.
First commercial product is market ready
The first commercial cultivated meat is likely to be available in 2021, in Asia, as a small-scale product in restaurants. Cultivated meat will probably be available on a large scale in supermarkets around the world by about 2024 or 2025. Due to the COVID-19 pandemic, this timeline may be pushed back for a period from a few months up to three to four years.
Market share of cultured meat
Even if it does not fully replace traditional meat in the near future, in-vitro meat has the potential to take a significant share of the markets for conventional meat, plant-based protein, and edible insects. Based on the global rise in meat consumption and on the increased demand for functional foods, various publicly available market research studies estimate that the cell-based meat market will reach US$214 million in 2025 and US$593 million by 2032.
Consumer acceptance is critical, especially in regions dominated by religious faiths that have prohibitions against eating meat or uphold vegetarianism as an ethical ideal. Some of these allow meat consumption, but have rules as to the types of meat and preparation that are permitted. While some religious have indicated open-mindedness, it remains to be seen how they will assess cultured meat from the point of dietary restrictions.
The supply chain for the in-vitro meat industry will consist mainly of providers of cell lines, growth medium to feed the cells, scaffolds (the structure that determines the specific shape in which cells are grown), and bioreactors. The cost of growth medium will account for 80 percent of the end-product price, since some ingredients are very costly and difficult to obtain, especially for large-scale production.
Regulation and approval of cell-based meat could vary considerably between markets and regions and will be governed not only by health and safety considerations, but also by the contribution cultivated meat can make to the achievement of national, regional, and global policy goals – for instance, in the sphere of food security and sustainability. Regulatory bodies in the US, Europe, and Asia are generally supportive of protein products cultivated from animal cells. So far, authorities in Singapore have issued the most detailed requirements for the safety assessment of cultured meat.
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