Apparently, organic, non-GMO, hormone-free, free-range, grass-fed and antibiotic-free meat is no longer good enough. Cultured meat, also referred to as “clean meat” or lab-grown meat, is increasingly garnering more attention. The products are made by extracting cells from an animal and growing them into muscle fibers. Although cultured meat products may not be available for sale to consumers for another few years, such a day will eventually arrive.
When that day comes, what will determine the success or failure of these novel products? Will consumers who have been opposed to eating meat be driven to the products because of concerns for animal welfare? No animals are harmed in the production of cultured meat. Or will consumers choose cultured meat products because of environmental considerations? Purportedly, production will require significantly less land, water, energy and other inputs than harvesting raw animal products.