Lab-grown meat, also called cultivated or cell-based meat, is a new way to produce meat without raising or slaughtering animals. It’s created in labs using animal cells, offering a potential solution to environmental, ethical, and food security concerns.

But it’s also sparking debates, with some embracing it and others opposing it.

What Is Lab-Grown Meat?

Lab-grown meat is real meat grown from animal cells in a controlled environment, not from slaughtered animals.

Unlike plant-based alternatives like Impossible Burgers, it’s actual animal tissue, but it doesn’t require traditional farming.

The goal is to reduce the environmental impact of livestock farming, eliminate animal suffering, and address global food demands.

Who Produces Lab-Grown Meat and Where Are They Located?

Several companies are leading the charge in lab-grown meat production, with most based in the United States or other innovation hubs:

• Upside Foods: Based in Emeryville, California, this company focuses on cultivated chicken and has a facility capable of producing millions of pounds of meat annually.
• Good Meat (Eat Just, Inc.): Also in Alameda, California, Good Meat specializes in cultivated chicken and was the first to sell it commercially in Singapore.
• Mission Barns: Located in California, this company received FDA approval in 2025 for lab-grown pork fat.
• Believer Meats: Operating in Israel and the U.S., they focus on beef, chicken, and other meats.
• MosaMeat: Based in the Netherlands, this pioneer created the first lab-grown burger in 2013.
• Future Meat Technologies: Located in Israel, they aim to produce cost-effective cultivated chicken and beef.

These companies are at the forefront, but over 150 firms worldwide are working on cultivated meat, with significant activity in the U.S., Europe, and Asia.

How Is Lab-Grown Meat Made?

The process of growing lab-grown meat is complex but fascinating:

1. Cell Collection: Scientists take a small sample of cells from a living animal, like a cow, chicken, or pig, through a painless biopsy.
2. Cell Cultivation: These cells are placed in bioreactors (large steel tanks) and fed a nutrient-rich “growth medium” containing amino acids, sugars, vitamins, and sometimes fetal bovine serum (FBS).
3. Growth and Differentiation: Over weeks, the cells multiply and develop into muscle, fat, or connective tissue, mimicking the structure of meat.
4. Shaping: The grown tissue is formed into products like nuggets, cutlets, or steaks.

Why Produce Lab-Grown Meat?

The push for lab-grown meat comes from several pressing issues:

• Environmental Impact: Livestock farming contributes to deforestation, methane emissions, and water use.
• Ethical Concerns: It eliminates animal slaughter, appealing to those concerned about animal welfare.
• Food Security: Propents claim, with the global population projected to reach 9.7 billion by 2050, lab-grown meat could help meet rising protein demands without straining resources.

Where Is Lab-Grown Meat Sold?

Lab-grown meat is not yet available in grocery stores, but it’s being sold in limited settings:

• Singapore: The first country to approve lab-grown meat in 2020, Good Meat sells cultivated chicken in restaurants and a butcher shop, with small-scale sales (less than 100 pounds in six months as of 2024).
• United States: In 2023, the USDA approved Upside Foods and Good Meat to sell cultivated chicken. It was briefly offered at high-end restaurants, like Bar Crenn in San Francisco and a José Andrés restaurant in Washington, D.C., but is no longer on menus due to low production and high costs.
• Two US states that have approved lab grown meat are California and Illinois
• Other Countries: Israel and the Netherlands are advancing approvals, but commercial sales are limited. Italy banned lab-grown meat in 2023, even before it was widely available in the EU.

Why Is It Sold in These Places?

Singapore and select U.S. restaurants in California were chosen as testing grounds because of their openness to innovation and high-end dining scenes, where consumers are willing to pay premium prices.

Scaling up to grocery stores is challenging due to high production costs and limited output.

Which States Have Banned Lab-Grown Meat and Why?

Seven U.S. states have banned the sale or production of lab-grown meat as of 2025:

• Florida, Alabama, Mississippi, Montana, Indiana, Texas, Nebraska

Reasons for Bans:

• Protecting Traditional Agriculture: These states, with strong cattle and farming industries, argue that lab-grown meat threatens ranchers’ livelihoods. For example, Florida Governor Ron DeSantis emphasized protecting “real meat” and agriculture.
• Safety Concerns: Critics, like Alabama’s Health Freedom Alabama, call it “Franken-meat” and question its long-term safety, despite FDA and USDA approvals.
• Cultural and Political Resistance: Some lawmakers, like Florida’s Rep. Tyler Sirois, view it as an “affront to nature” or part of a broader “ESG agenda” tied to environmental policies they oppose.
• Labeling Disputes: Sixteen states, including Arkansas and Wyoming, restrict labeling lab-grown products as “meat” to avoid consumer confusion.

Who Supports and Opposes Lab-Grown Meat?

Supporters:

• Environmentalists: Groups like the Good Food Institute praise its potential to reduce emissions and land use.
• Animal Welfare Advocates: They support it for eliminating animal slaughter.
• Investors: High-profile backers include Bill Gates, Richard Branson, Leonardo DiCaprio, and companies like Tyson Foods and Cargill.

Opponents:

• Traditional Farmers and Ranchers: Groups like the National Cattlemen’s Beef Association argue it threatens their industry and call it “fake meat.”
• Conservative Lawmakers: Figures like Ron DeSantis and Marjorie Taylor Greene view it as a cultural or scientific overreach, sometimes tying it to conspiracy theories about control of the food supply.
• Skeptical Consumers: Some distrust its safety or dislike the idea of “lab” food, preferring traditional meat.

Bill Gates Involvment in Lab-Grown Meat

Bill Gates is a big investor in lab-grown meat through his personal investments and Breakthrough Energy Ventures.

He has backed companies like Upside Foods, Memphis Meats, and plant-based meat companies like Impossible Foods and Beyond Meat.

Gates promotes synthetic meat as a climate solution, stating in a 2021 MIT Technology Review interview that rich countries should shift to “100% synthetic beef” to reduce emissions.

He’s also invested in traditional agriculture, owning 275,000 acres of U.S. farmland, which has sparked criticism for perceived contradictions. Misinformation, like claims that lab-grown meat causes “turbo cancer,” has been debunked, but Gates remains a polarizing figure in the debate.

Who Else Is Involved?

• Richard Branson: The Virgin Group founder has invested in Memphis Meats and supports lab-grown meat for sustainability.
• Leonardo DiCaprio: An investor in MosaMeat and other alt-protein companies, he advocates for environmental benefits.
• Tyson Foods and Cargill: These meat industry giants have invested in lab-grown startups, hedging their bets on future food trends.
• José Andrés and Dominique Crenn: Chefs who partnered with Good Meat and Upside Foods to serve cultivated chicken in their restaurants.
• Good Food Institute: A nonprofit advocating for cultivated and plant-based meats.

What Does Lab-Grown Meat Taste and Look Like?

Lab-grown meat is designed to closely mimic traditional meat:

• Taste: Reports from tastings, like those in Singapore and U.S. restaurants, say it tastes nearly identical to conventional chicken or beef, with similar texture and flavor. Companies claim ongoing improvements to match or exceed traditional meat.
• Appearance: It looks like raw or cooked meat, depending on the product (nuggets, cutlets, or steaks). For example, Good Meat’s cultivated chicken resembles traditional chicken breast or nuggets.

However, taste and texture depend on the product and how it’s prepared. Consumer acceptance hinges on matching the sensory experience of traditional meat at a competitive price.

Are There More Chemicals or Additives in Lab-Grown Meat?

Lab-grown meat doesn’t inherently contain more chemicals or additives than conventional meat, but the growth process involves a nutrient medium with amino acids, sugars, vitamins, and sometimes FBS (though companies like Good Meat claim minimal or no FBS use).

The final product is said to be free of additives, though processing into nuggets or patties may involve seasonings or binders, similar to conventional processed meats.

The FDA and USDA have allegedly deemed it safe.

More Important Information

• Cost Challenges: Lab-grown meat is expensive to produce, costing significantly more than traditional meat. Companies are working to scale up and lower costs to compete with grocery store staples.
• Energy Use: While it reduces land and water use, lab-grown meat requires substantial electricity for bioreactors, raising questions about its net environmental benefit unless powered by renewables.
• Scalability: Current production is limited to small batches. Scaling to millions of pounds requires massive investment in facilities and supply chains.
• Public Perception: Novelty can intrigue or repulse consumers. Misinformation, like claims of “zombie meat” or health risks, fuels skepticism, especially among conservative groups.
• Global Trends: Singapore leads in adoption, while countries like Italy and some U.S. states resist. China and Israel are investing heavily in research, signaling a global race.
• Ethical Debate: Some argue that using FBS (from slaughtered fetal calves) undermines the “slaughter-free” claim, though alternatives are being developed.

Lab-grown meat is a controversial step toward sustainable food production.

While supporters like Bill Gates and environmentalists see it as a climate and ethical win, opponents, including traditional farmers and some lawmakers, argue it threatens agriculture and natural food systems.

Bans in states like Florida and Alabama reflect cultural and economic pushback, but the industry’s future depends on overcoming high costs, scaling production, and winning over consumers with taste and affordability.

Sources:

• Industry insights from beefresearch.org
• congress.gov/crs