Commercialization of cultured meat not for tomorrow

In 2013, Maastricht University presented the first in vitro burger. Since then, hundreds of millions of euros and dollars have gone into research into the optimization of the production process and the commercialization of cultured meat. However, it will have to wait for a breakthrough, possibly until 2040.

Expectations not fulfilled for the time being

In the wake of the first 'cultured hamburger', dozens of start-ups plunged into the development of meat from bioreactors. Stem cells are taken from an animal and then grown in a lab. A noble initiative – making (or imitating) meat without animals being slaughtered – but for the time being, cultured meat does not really live up to expectations.

Wait another ten years, or even twenty?

At INTRAFOOD in Kortrijk Xpo, Ilse Fraeye (lead lecturer of the research group for Meat Technology & Science of Protein-rich Foods at KU Leuven, Technology Campus Ghent) even stated at the end of October that the market launch of cultured meat will take at least another ten years. It may even be 2040.

Obstacles to the breakthrough of cultured meat

What stands in the way of large-scale production? Numerous obstacles, chiefly efficient and affordable production in large quantities. Today, for example, a gram of cultured meat costs 4 euros. That's too high to compete with the meat we eat now, but experts don't see much margin left to reduce production costs. Before larger and more efficient bioreactors can be built, the price issue must first be solved.