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Agriculture Practice
Cultivated meat: Out of
the lab, into the frying pan
Making cultivated meat a $25 billion global industry by 2030
presents opportunities within and beyond today’s food industry.
by Tom Brennan, Joshua Katz, Yossi Quint, and Boyd Spencer
? Eat Just
June 2021
Cultivated meat, a product that a handful of
restaurant patrons bit into for the first time in
December, could change the world’s menus in
astonishing ways. It could mean that one day
consumers will pay no more for Wagyu beef and
bluefin tuna than for chicken nuggets and burgers.
It could mean a small island could serve up beefy
platters at the same cost and efficiency as a
continent with wide, grassy plains. By 2030,
cultivated meat could provide as much as a half of
1 percent—billions of pounds—of the world’s meat
supply, with implications for multiple sectors.
If these sound like sci-fi fantasies, consider that just
a decade ago, cultivated meat was little more than
the futuristic dream of a handful of academic
scientists. Instead of relying on animal husbandry to
provide meat, or approximating the characteristics
of meat with plants, they endeavored to create
meat by taking small samples of。。。以下略