For the first time in the United States, two Bay Area firms, Upside Foods and Good Meat, have received approval from the U.S. Department of Agriculture (USDA) to sell lab-grown chicken, marking the beginning of a potential food revolution in the nation CBS News San Francisco reported. The approval also sets the firms on track to bring sustainable and ethically produced meat to restaurant tables and eventually supermarket shelves.
Both Upside Foods and Good Meat have developed cell-cultivated or cultured meat products, designed to eliminate harm to animals and minimize the environmental impacts of traditional animal agriculture. According to CNN, the USDA approval follows previous regulatory clearances, including a "no questions" letter from the Food and Drug Administration (FDA) for both firms, indicating their products are safe for consumption.
CEO and co-founder of Eat Just, which operates Good Meat, Josh Tetrick, said, "Instead of all of that land and all of that water that's used to feed all of these animals that are slaughtered, we can do it in a different way." This innovative approach to meat production is what sets these companies apart and hints at a possible shift in how meat is produced and consumed in the future. Cultivated meat products are grown in steel tanks using animal-derived cells, and through this process, both Upside Foods and Good Meat create a variety of products resembling chicken cutlets, sausages, nuggets, and more, which taste just like traditional chicken.
Initially, the companies plan to serve their new meat products in exclusive restaurants. For instance, a San Francisco-based restaurant called Bar Crenn has partnered with Upside Foods, and chef and owner Jose Andrés will serve Good Meat dishes at a Washington, D.C., restaurant he operates. As their production capacity increases and the price point lowers, Upside Foods and Good Meat hope to make their products available to a wider audience, revolutionizing the way meat is consumed in the U.S.
Though the companies have made significant strides in their mission to create sustainable and ethically produced meat, there are still challenges to overcome if they hope to be widely adopted. First and foremost is the higher production cost of cultivated chicken in comparison to traditional chicken. The Alt:Meat Lab's director at the University of California Berkeley, Ricardo San Martin, expressed concerns that it might remain a niche product due to its price. The companies are working hard to lower production costs, aiming for their products to be competitive with high-end organic chicken.
Secondly, the overall consumer perception of lab-grown meat remains skeptical. However, both Upside Foods and Good Meat are confident that as consumers understand the process and taste the final products, they will begin embracing the concept, eventually making it mainstream.
Lastly, while the initial production will be limited, both companies have plans to increase output significantly. With over 150 companies worldwide working on creating meat from cells, it is clear that there is a global interest in developing alternatives to traditional meat production. The approval of Upside Foods and Good Meat's lab-grown chicken for sale in the United States marks a significant step forward in the journey to a sustainable and ethical meat alternative.
Although the road to widespread adoption of lab-grown meat may be a long one filled with obstacles, there's no denying the significance of this approval for Upside Foods, Good Meat, and the future of the food industry. As Joshua Tetrick emphasized, the environment's need for an alternative to traditional meat production cannot be ignored, and the first USDA approval for cell-cultivated chicken is the beginning of a new era for sustainable and ethical food in the U.S.
