Innovations in Biotechnology and Medical Sciences

Cell-Cultivated Chicken gets US FDA Approval

Note4Students

From UPSC perspective, the following things are important :

Prelims level: Cell-Cultivated Chicken

Mains level: Not Much

chicken

Central Idea

  • Two US-based companies have received approval from the US Food and Drug Administration (FDA) to produce and sell cell-cultivated chicken, a type of lab-grown meat.
  • This development is seen as a significant step towards reducing carbon emissions associated with the food industry.

Cell-Cultivated Chicken: How is it made?

  • Cell Isolation: The companies isolate cells from live animals that are likely to taste good and reproduce consistently.
  • Nutrient-Rich Mixture: The isolated cells are combined with a broth-like mixture containing essential nutrients, such as amino acids, fatty acids, sugars, salts, vitamins, and others required for cell growth.
  • Cultivation in Bioreactors: The cells are placed in bioreactors or cultivators, creating a controlled environment that supports cell growth.
  • Rapid Proliferation: Within two to three weeks, the cells multiply and form either large sheets (Upside Foods) or cell aggregates (Good Meat).
  • Processing and Shaping: The cellular materials are collected, processed, and shaped into various meat products such as cutlets, sausages, or other forms.

Forms of Cell-Cultivated Meat

  • Focus on Chicken: Good Meat and Upside Foods initially concentrate on cell-cultivated chicken, given its global consumption demand.
  • Expansion Plans: These companies aim to extend their offerings to include other meats in the future. Research is underway for cell-cultivated versions of beef, sea bass, tuna, and shrimp.

Motivations behind Cell-Cultivated Meat

  • Climate Mitigation: Cell-cultivated meat has the potential to reduce carbon emissions and land use associated with livestock production, addressing climate change concerns.
  • Animal Welfare: By eliminating traditional animal farming, it aims to prevent animal cruelty.
  • Food Security: Advocates view alternative meat as a means to meet nutritional demands worldwide.

Challenges to Overcome

  • Consumer Acceptance: Ensuring that cell-cultivated meat matches the taste, texture, and appearance of traditional meat remains a challenge for widespread adoption.
  • Cost Factors: The cost of cell-cultivated meat is expected to remain high in the near future, with concerns regarding quality control at scale.
  • Resource Requirements: High-quality cells, suitable growth mediums, and other resources are necessary for successful cultivation.
  • Environmental Impact: Studies highlight uncertainties regarding the environmental impact of cell-cultivated meat production, particularly concerning the growth medium used.

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