Not much has been revealed about “The Future of Meat” episode — which is set to arrive on Netflix in November — although, in the trailer, the clean meat industry is discussed. It is likely that vegan meat will also be discussed.“Cultured meat isn’t any different than conventional meat,” says Josh Tetrick — co-founder and CEO of JUST — in the trailer. “The only difference is, you don’t need to kill the animal.”
“We believe that the key to bringing this technology to the world will be enabling more choice for consumers,” he tells Inverse. “Right now, the vast majority of meat consumed comes from just four or five animals. This is because we have developed the processes necessary to domesticate and process these particular animals on a mass scale. The question that we asked ourselves was: What are the odds that these animals contain the tastiest, most nutritionally rich food offerings?”
Printed meat could be on European restaurant menus from next year as Israeli and Spanish firms serve up realistic beef and chicken produced from plant protein. And, within a few years, the printers are likely to be available to buy so that consumers can produce their own at home.Layers of material are built up by 3D printers until there is a solid object conforming to very precise specifications. The meat can be produced either from vegetable matter or from animal cells grown in a lab. The printer uses these raw ingredients, which come in a Nespresso-style cartridge, to build up a steak or chicken fillet that tastes like the real thing.
The nascent cultivated meat industry is growing quickly in terms of the number of companies started, dollars raised, and places where it is grown (Israeli startup Aleph Farms has even grown cultivated meat on the International Space Station!). But the commercialization of cultivated meat at economically viable prices is still a work in progress.In order to reach cost parity with conventional meat, the cultivated meat industry will require additional participation from scientists in both industry and academia. This heightened scientific lens will help lower the barrier to entry, increase the adoption of new technologies, and spur the innovation necessary to bring cultivated meat further down the cost curve.
Cell-based meat, also known as lab-grown meat or cultured-meat, is trending right now with headlines about cruelty-free chicken nuggets and shrimp wowing inaugural tasters and Hong Kong-born cell-based seafood startup Avant Meats is riding the wave. Grown in exacting and controlled conditions in a laboratory environment, cell-based meat and seafood is viewed by many as an important solution to our need to reduce the ills of factory farming and feed our growing appetite for meat and seafood without putting pressure on our planetary resources.