In an unprecedented move that could fundamentally reshape the very concept of the food industry, The U.S. Food and Drug Administration has approved the sale of “lab-grown” chicken meat.
Two California-based companies, Upside Foods and Good Meat, have been granted permission to sell their cell-cultivated products to the nation’s restaurant tables and supermarket shelves.
“This announcement that we’re now able to produce and sell cultivated meat in the United States is a major moment for our company, the industry and the food system,” said Josh Tetrick, CEO of Eat Just, which operates Good Meat.
“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,” Tetrick added.
While the companies and regulators claim the development is a step toward eliminating harm to animals and reducing environmental impacts, critics remain unconvinced.
These optimistic claims seem to overshadow the stark realities of this process. Is this a step towards eliminating harm to animals and reducing environmental impacts as the companies claim? Or is it a worrying leap into the unknown that raises ethical and potential health concerns?
Lab-grown meats are produced by growing animal stem cells in a nourishing medium and bioreactor, which ultimately produces an end product that mimics traditional meat in both taste and appearance.
For Upside foods, this includes large sheets shaped into items like chicken cutlets and sausages. On the other hand, Good Meat transforms chicken cells into various forms such as cutlets, nuggets, and shredded meat – all of which are already available for sale in Singapore.
While some may be excited about this development as it could potentially reduce animal slaughtering rates while promoting sustainability; there are still plenty of unanswered questions when it comes to lab-grown meats that need addressing before we can confidently embrace them as alternatives to traditional meats.
One major concern is whether or not these lab-grown products are safe for consumption – especially when they contain ingredients like gelatine added during production for texture improvement.
Furthermore, there’s also uncertainty surrounding how much energy these processes require compared to producing natural beef from free-range cattle farms across America.
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