A food revolution – cultivated meat

Abstract

Food Science and TechnologyVolume 36, Issue 2 p. 29-31 FeaturesFree Access A food revolution – cultivated meat First published: 09 June 2022 https://doi.org/10.1002/fsat.3602_6.xAboutSectionsPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Emma Lewis of Ivy Farm outlines the economic and environmental benefits of cultivated meat and considers the barriers to its introduction into the UK market. Impact of animal agriculture and imported meat The way we eat today is simply not sustainable – producing meat currently uses almost 80% of the world's agricultural land1 and the industry contributes more to greenhouse gas emissions than the whole transport sector combined. It is also constantly reducing habitats for wild animal and plant species, which is having a devastating impact on biodiversity; each year, greater numbers of animals and plants become extinct. As our population continues to grow, this problem will only increase. By 2050, there will be 10bn people on the planet and meat consumption is predicted to rise by a further 70% during that time frame2. As a result, food production emissions are expected to increase by as much as 60%. Developed countries are also importing more and more meat each year. The UK alone imports meat worth £6.6bn per annum, some of which comes from countries with lower animal welfare practices and higher carbon footprints. According to figures from HMRC3, beef imports to the UK from non-EU countries totalled 4,909 tonnes during 2020. This not only presents challenges for British farmers, who are pushed towards intensive, environmentally damaging forms of farming to try to meet demand and drive costs down in order to remain competitive, but increases the amount of CO2 generated through shipping and distribution. In a world of finite resources, these factors combined amount to a crisis unfolding before us – we need to find viable alternatives to the way we produce our meat – and fast. Plants are not the silver bullet solution So is the answer to simply eat less (or no) meat by switching to plant-based alternatives? Plants can certainly form part of the solution, but research shows that due to a variety of factors — including taste, cost and convenience — many consumers do not consider plant-based ‘meat’ as a viable alternative to the real thing. There are a wide range of vegan, vegetarian and alternative protein products on the market, but consumer surveys have found that only 25% of people believe the taste of plant-based food is good and 90% of meat eaters find it too difficult to switch4. Many consumers are concerned about the planet and the impact of intensive farming but also enjoy the taste of real meat – it is a much loved and healthy food after all. This raises the question: ‘why should we cut meat out of our diet if we don't have to, especially if there's a better way forward?’ What is cultivated meat? Cultivated meat is sustainable, real meat, just made differently – and it is produced without harming animals. It is a product that comes without the guilt but with the same great taste and nutritional values meat eaters have come to expect. Ivy Farm uses technology developed at the University of Oxford to grow real mince that is a good source of protein, low in saturated fat and free from antibiotics. The company licenses its technology from the University of Oxford, which provided seed funding and is represented on the Board of Directors. The cultivated meat is made by taking cell samples from an animal and then providing the cells with the same nutrients and vitamins the animal would normally feed on, so they can thrive and multiply. In only three weeks, we can produce delicious minced meat. This food revolution adopts science used in cell and gene therapy, bio farming and advanced tissue engineering and applies it in new, ambitious ways to create a product that is both sustainable and tasty. The company employs a diverse team of experts with different backgrounds ranging from cell biology to bioengineering and bioprocessing. Our R&D programme is focused on developing the large bioreactors required to scale up production of cultivated meat. Benefits for people, animals and planet Of course it will not happen overnight but switching some of our global consumption to cultivated meat is likely to have many significant benefits, ranging from environmental to economic. A recent CE Delft report5 estimated that cultivated meat will produce up to 92% fewer carbon emissions and will require up to 95% less land than traditional meat production. The report also found that by making cultivated meat using sustainable energy sources, we can use 76% less water. In addition to the environmental benefits, reducing antibiotics in our food has a multitude of positive outcomes, not only for our health but also for the animals we rear. There are further animal welfare and human health benefits too – no animals need to be harmed in the making of cultivated meat and it is created in a sterile environment – meaning it avoids the risks associated with intensive farming practices, such as the spread of disease and pathogenic bacteria. Our own research highlights the potential financial benefits of this growing industry in the UK. A report commissioned in partnership with Oxford Economics found that the product could add £2.1bn to the country's economy and create more than 16,000 jobs by 20306. Producing cultivated meat in the UK would also mean that less meat will need to be imported from abroad, improving British food security and independence. A global food revolution The appetite for cultivated meat is growing and progressive countries, such as Singapore, have already approved the product for sale to consumers. According to industry estimates7, by 2040 cultivated meat will make up 35% of global meat production, while its market size is set to climb to in excess of $200m over the next few years. In fact, countries all over the world are beginning to wake up to the opportunity cultivated meat presents. In a recent five-year plan released by China's Ministry of Agriculture and Rural Affairs, the country included cultivated meats and other ‘future proteins’ as part of its blueprint for food security going forward. This strategic initiative could accelerate China's regulatory timeline for cultivated meat, drive more research and investment into the alternative protein industry and fuel even broader consumer acceptance of these products. Consumer interest is also emerging. Research conducted by Ivy Farm, alongside industry expert Dr Chris Bryant, found that around two thirds of people in the UK would be open to trying cultivated meat and over half would buy it once the product is available. This is backed up by a recent study in the journal Foods8, which also indicates a high level of openness across the UK and US: over 80% of those surveyed were either highly or moderately likely to try cultivated meat given the opportunity. The UK Food Standards Agency (FSA) also recently produced a research report9 that cited ‘environmental or sustainability concerns’ as the most common reasons why consumers would try cultivated meat. UK regulatory position Given the benefits of cultivated meat plus the growing recognition and interest in this type of product, when will it reach the plates of UK consumers? There is an opportunity for the UK to become a frontrunner in this exciting new industry but some regulatory challenges need to be overcome to pave the way for these products to come to market. A potential (but by no means insurmountable) stumbling block is that novel food regulation in the UK is outdated and lacks the agility to keep pace with current innovation; the legislation itself is over 25 years old, dating back to 1997. This regulation was put in place long before cellular food technology was even contemplated, meaning that food tech pioneers face long waiting times (around 18 months or more) and limited support when attempting to achieve the regulatory green light for new products. Ivy Farm has been calling on the UK Government to provide the FSA with the support, resources and expertise needed to overhaul and implement an updated regulatory review process. It will of course be important to both maintain the highest level of consumer protection, while at the same time recognising the latest advancements and innovations in sustainable food technology. ‘There is an opportunity for the UK to become a frontrunner in this exciting new industry but some regulatory challenges need to be overcome to pave the way for these products to come to market.’ There are positive signs that the current situation will soon be changing. The FSA has expressed a willingness to support companies pioneering in this field and earlier this year, the Government announced that the UK's novel food regulations will be reviewed to make them more ‘transparent and effective’10. Further progressive strategies could also include the Government appointing a ‘Food Technology Champion’ similar to the Net Zero Business Champion, in order to accelerate the role of technology in sustainable foods and to connect government, industry and consumers. This would highlight the environmental impact of our current food production systems and help the UK meet its ambitious net zero targets. It could also positively impact a whole range of up-and-coming businesses looking to introduce new and alternative food products to market. Updated regulations will need to create a clear and standardised way for all meat producers (both farmers and cultivated meat start-ups) to measure the sustainability and health credentials of new foods, ultimately providing consumers with greater choice, convenience and transparency. Cultivated meat production and conventional livestock rearing are by no means mutually exclusive; there is more than enough room in the market for both quality, traditionally produced meat as well as cultivated meat. Turning future food into consumer reality By following the path of progressive countries and legislators in Israel, Canada and Singapore, all of which have already seen significant investment and the introduction of fit-for-purpose regulation for cultivated meat, the UK Government can quickly begin to realise the industry's huge potential. The next few years promise to be game-changing for cultivated meat in the UK and Ivy Farm's ambition is to have our mince ready for consumers to taste by 2023. By 2025, we plan to produce around 12,000 tonnes of meat each year – equivalent to saving 173,000 animals from slaughter and enough to feed 150,000 people. The products, which will be widely available on supermarket shelves, will include consumer favourites such as the classic British sausage, beef burgers and meatballs. We have started with pork but plan to include a variety of meats, such as lamb, beef and chicken, in our offering further down the line. Significant progress in introducing cultivated meat to consumers has been made over the last year or so. During COP26, one of Ivy Farm's sausages was cooked and eaten live on stage. This was the first live trial of cultivated meat in the UK. We are also embarking on an exciting collaboration with the well-known consumer brand Heck! Once thought of as the stuff of science fiction, cultivated meat is now a reality that is here to stay. Consumers will be provided with greater choice and a 100% guilt free way to eat the meat they love, without causing harm to people, animals or the planet. We are aiming to make the future of food sustainable, healthy and delicious for all. Dr Emma Lewis, VP Product, Ivy Farm, Oxford, UK email emma@ivy.farm web ivy.farm References 1 Global Agriculture. Meat and animal feed. Available from: https://www.globalagriculture.org/report-topics/meat-and-animal-feed.html 2Ranganathan, J., Waite, R., Searchinger, T., Hanson, C. 2018. How to sustainably feed 10 billion people by 2050, in 21 charts. Available from: https://www.wri.org/insights/how-sustainably-feed-10-billion-people-2050-21-charts 3 Meat Management. 2021. Beef imports into the UK drop by 3% in 2020. Available from: https://meatmanagement.com/beef-imports-into-the-uk-drop-by-3-in-2020/ 4Bryant, C. 2019. We can't keep meating like this: attitudes towards vegetarian and vegan diets in the United Kingdom. Sustainability 11: 1- 17. Available from: https://www.mdpi.com/2071-1050/11/23/6844/htm 5CE Delft. 2022. Available from: https://cedelft.eu/ 6 Oxford Economics. 2021. The socio-economic impact of cultivated meat in the UK. Available from: https://www.wp.ivy.farm/wp-content/uploads/2021/09/The-Socio-Economic-Impact-of-Cultivated-Meat-in-the-UK_Oxford-Economics_Ivy-Farm_092021_v1.pdf 7Roy, S. 2019. Most 'meat products' will be meatless by 2040: report. Available from: https://www.globalcitizen.org/en/content/by-2040-most-meat-products-will-be-meatless/ 8MDPI. Available from: https://www.mdpi.com/journal/foods 9 Food Standards Agency. 2022. A third of UK consumers are willing to try lab-grown meat and a quarter would try insects. Available from: https://www.food.gov.uk/news-alerts/news/a-third-of-uk-consumers-are-willing-to-try-lab-grown-meat-and-a-quarter-would-try-insects 10 Vegconomist. 2022. Update to UK's novel foods regulations will boost sustainable protein innovation. Available from: https://vegconomist.com/politics-law/uks-novel-foods-regulations/ Volume36, Issue2June 2022Pages 29-31 ReferencesRelatedInformation