Cell Based Meat

Cell Based Meat

1. Solutions/Interventions

   • We need to increase the amount of resources and knowledge for the public. If consumers are more aware of the process and benefits they could be more willing to switch protein styles.
   • Due to the large amount of land needed, we can switch production methods. We could use the land currently in use for beef farms for these factories.
   • If the nutritional value of cell based meats is the same or greater than conventional meats we may see an increase in want for these products.
   • Increase the medias awareness and coverage in this product. This will create more availibility for consumers to look into this form of protein and in turn help grow the industry.
   • Labeling these products in a way that appeals to consumers and makes them want to switch
   • Continuing research on how to make these products in a way that is more affordable and productive

2. Problems

   • Consumers not completely familiar with this form of protein and may not be wiling to switch
   • Its a new industry so the costs are pretty high
     • Calculated that a pound of meat would range from $17-$23, and in a grocery store with marked up prices it can cost up to $40 per pound. (Jesse Klein, 2024)
     • Input and material costs may never reach the levels required for this to become a competitive product in the market. it needs to be at 1,000 fold for it to be viable. (Thompson Cell Based Meat 9.4 slide 10)
     • The facilities needed to produce 10k tons of cell based meat a year is estimated to cost around $450 million US. (Thompson Cell Based Meat 9.4 slide 11)
   • There are lots of challenges that go along with actually producing
     • More research is needed on the specific cells being used
     • Finding which formulas are best for each species and cell types
   • The facilities needed to create cell based meat will need lots of land space. People may not be open to the idea of taking up this much space for a product they're unfamiliar with.
   • It isn't growing as large as it needs to be
     • To take up 1% of the protein market very large fermentation vats are needed. These vats would be around the size of 88-176 olympic swimming pools. (Jesse Klein, 2024)
   • What will we do with the animals currently being used for conventional meats if we make this switch?
   • Current producers may not want to make this switch. They have been doing this as their profession for so long that they can be "stuck in their ways"
   • Regulation issues
     • The FDA is in charge of overseeing cell collection and development until harvest, and the USDA is in charge of overseeing the manufacture and labeling of food products from the cells. (Thompson Cell Based Meat 9.4 slide 17)
       • How do we label this product? There currently is no labeling requirement for these products

3. Knowledge Gaps

   • Many consumers don't know exactly what cell based meat is, and don't have any understanding of the process
   • Can be viewed as "not real" when it's grown from a live animals cells.
   • There isn't much media around this form of protein, so unless you are familiar with it you may not know it even exists

4. What is it?

   • Edible animal cell cultures grown in a lab. (Thompson Cell Based Meat 9.4 slide 5)
     • Biopsies taken from host animals that undergo initial cell culturing which is then placed into a fermentation vats for large scale production. (Thompson Cell Based Meat 9.4 slide 5)
   • Genuine animal meat that's cultivated directly from animal cells. (The Good Food Institute, 2023)
   • Grown in bioreactors and fed nutrients that would naturally occur in an animal. Ex: amino acids, inorganic salts, vitamins, etc.

5. Impact on Agriculture

   • Conventional producers will be at a loss for jobs if we switch to this form of meat
   • Will create more job opportunities in the food production field
   • The costs of livestock maintenance will go down
   • The value of "naturally" grown meat will increase. In turn this product will be bought by those with more money as it will be a luxury product.

6. Benefits

   • Studies found that producing cell based meat with renewable energy can reduce GHG emissions by 92% and land use by 90% compared to conventional beef production. (The Good Food Institute, 2023)
   • Prospective life cycle assessments found that production uses fewer resources and can reduce agriculture-related pollution. (The Good Food Institute, 2023)
   • Likely to reduce risk of food borne illnesses due to lack of exposure risk from pathogens. (The Good Food Institute, 2023)
   • Less animals will be put into the food production chain, and animal welfare and health can improve. (Thompson Cell Based Meat 9.4 slide 9)
   • Brings more jobs into the agriculture world, and will be a great way to expand.