Lab-grown meat could indeed be the future. Instead of our food coming straight from animals like cows and chickens, scientists have found a way to culture cells to produce meat in a laboratory. 

A total of zero animals needs to be sacrificed. Just is a company that focuses on making alternative meat products. Cells from a chicken feather are taken and are fed nutrients in solution. These then develop into muscle fibers, also known as meat. 

The nutrition that is given to the cells is similar to what is given as feed to animals on a farm. Calories, protein, all the same. Except, they do not grow in the animal, but the lab. 

Sustainability is the keyword when thinking of cellular agriculture. It is not only limited to meat, but also dairy products. 

This lab-grown meat is still in its early stages as it is currently too expensive to be sold to the average consumer. However, in the future, it will help meet the growing demand globally for meat and dairy. 

Cellular agriculture also has the promising quality to improve and boost the nutrition of food products. It can also be more attractive to consumers due to its enhanced food safety profile. Cases of food poisoning could also be reduced since the food is grown under controlled conditions.

Metabolomics is the study of small molecules within cells, tissues, and organisms, including their interactions within biological systems. Metabolomic studies can help accelerate product development and help get products to the market as soon as possible. 

Measuring vitamins, amino acids, fatty acids, lipids, and antioxidants are essential for value for the industries and sectors working with alternative food products. Metabolomics can help compare the nutrient profile of the lab-grown product to its counterpart wild-type animal tissue. It looks at the saturated and unsaturated fats, as well as taste elements.

In 2020, the first cell-based chicken by Eat Just in Singapore was approved to be sold. In the near future for cell-based meat, dairy and seafood may come to markets globally. Continuing to create these products that not only are less damaging to natural resources and the environment but also have the ability to be healthier may very well be the future of our food consumption. 

99 percent of land used farming, and 96 percent greenhouse emissions could be saved worldwide according to The Adam Smith Institute if we move away from the current way meat is produced. This would make a major difference in reducing our carbon footprints and one step closer to protecting our planet. 

Even though many are still skeptical as they claim it might not taste like meat and it may never be as good as an animal, the amount of carbon dioxide it would reduce, and fighting the current problem with anti-microbial resistance, is a major advantage. Several people also have found no difference in taste, and have further preferred the “fake” meat.

Researchers see a future where cellular agriculture can exist alongside traditional agriculture. The possibilities are many and promising for the future of reducing our carbon footprint.