Ending Protein Inequality: Cultivated Meat's Potential

David Bell
Jun 23
12 min read

Updated: Jul 15

Cultivated meat could help solve protein inequality - the unequal access to affordable, nutritious protein. This issue affects low-income communities, with many struggling to afford a healthy diet. Here's why cultivated meat might be the answer:

Affordable Protein: Costs are dropping fast. Companies like Gourmey now produce cultivated meat for €7/kg (£6/kg), with prices expected to match or undercut conventional meat by 2030.
Eco-Friendly: Cultivated meat uses up to 92% less greenhouse gas emissions and 90% less land compared to beef.
Accessible Production: It can be produced near urban centres, reducing transport costs and improving access in underserved areas.
Healthier and Safer: Cultivated meat eliminates foodborne illnesses and antibiotic resistance risks.

With advancements in technology and support from governments and organisations, cultivated meat could make ethical, affordable protein a reality for everyone.

How Cultivated Meat Works

The Production Process

Cultivated meat is reshaping how we think about producing animal protein. Instead of raising and slaughtering animals, this method grows real meat by cultivating animal cells in controlled laboratory settings.

"Cultivated meat, also known as cultured meat, is genuine animal meat (including seafood and organ meats) produced by cultivating animal cells in a safe and controlled environment." [1]

It all starts with collecting stem cells from a living animal through a minimally invasive procedure. These cells act as the building blocks for future meat production. Remarkably, a single small sample of cells can potentially produce vast amounts of meat, eliminating the need for additional animal samples.

Once harvested, the cells are placed in bioreactors designed to encourage rapid cell multiplication. These bioreactors, similar to fermentation tanks used in brewing or pharmaceutical production, are customised to support the growth of animal cells. The cells are fed a nutrient-rich culture medium containing essential nutrients and growth factors. Adjustments to the medium prompt the cells to develop into specific tissues like muscle, fat, and connective tissue - the key components of traditional meat. Advanced methods, including plant-based scaffolding and 3D bioprinting, are further refining the texture and structure of the final product [4].

Depending on the type of meat being grown, the process takes between two and eight weeks. After cultivation, the cells are harvested, processed, and packaged into products ready for consumption [1]. All of this happens under highly sterile conditions, significantly reducing the risks commonly associated with conventional meat production. Despite these advancements, the industry still faces technical and economic challenges.

Current Barriers and Solutions

While the process shows immense potential, hurdles such as high costs, scalability issues, and regulatory approval remain.

Artificial intelligence is playing a key role in addressing these challenges. By optimising cell growth conditions and predicting tissue engineering pathways, some companies have managed to cut production costs by up to 40% [4]. Additionally, new large-scale bioreactor designs have boosted output by over 400%, making mass production more feasible [4].

A notable breakthrough comes from research by Hebrew University of Jerusalem and Believer Meats, which demonstrated continuous manufacturing using tangential flow filtration. This approach enabled biomass expansion to 130 billion cells per litre and achieved yields of 43% weight per volume over a 20-day period. This method allows for daily biomass harvests, significantly improving production efficiency [3].

"Our findings show that continuous manufacturing enables cultivated meat production at a fraction of current costs, without resorting to genetic modification or mega-factories. This technology brings us closer to making cultivated meat a viable and sustainable alternative to traditional animal farming." – Prof. Yaakov Nahmias [3]

Regulatory approval is another significant challenge, though progress is being made worldwide. In July 2023, the United States approved the commercial sale of cultivated meat. Companies like UPSIDE Foods and GOOD Meat have already launched their products in cities like San Francisco and Washington, DC [2]. In the UK, the government is moving towards a more supportive regulatory framework, recognising the potential of this emerging industry in attracting businesses post-Brexit.

Scaling up production is also becoming more practical. For instance, Gourmey's assessment of a 5,000-litre bioreactor system suggests production costs could drop to around £2.75 per pound (approximately €7 per kilogram) [5]. Meanwhile, Meatly's smaller-scale 320-litre bioreactor, priced at roughly £12,500, offers a more affordable option compared to pharmaceutical-grade systems [5].

Pilot studies indicate that with the right strategies, the cost of producing cultivated chicken could fall to around £5 per pound. Advances in media production could also bring the cost of culture medium below £0.20 per litre using current technologies [1] [3].

"Empirical data is the bedrock for any cost model of scaled cultivated meat production, and this study is the first to provide real-world empirical evidence for key factors that influence the cost of production, such as media cost, metabolic efficiency, and achievable yields in a scalable bioprocess design." – Dr. Elliot Swartz, Principal Scientist at Cultivated Meat, The Good Food Institute [3]

The cultivated meat sector is expanding quickly, with over 175 companies across six continents securing more than £2.5 billion in investments as of 2024 [1].

For consumers in the UK, cultivated meat aligns with values such as animal welfare and sustainability. A Food Standards Agency survey found that about one in three Britons are open to eating cultivated meat, and this number is growing [6]. Dr. Chris Bryant, an honorary fellow at the University of Bath, notes, "It's likely that cultivated meat will be viewed as more acceptable the more familiar it becomes to consumers." [6]

Addressing these challenges is crucial for making ethical and affordable protein accessible to everyone. These innovations could help tackle global protein inequality on a large scale.

How Cultivated Meat Tackles Protein Inequality

Protein inequality remains a pressing issue worldwide, with many low-income communities unable to access high-quality animal protein. Cultivated meat offers a potential solution, addressing key challenges such as affordability, environmental concerns, and distribution barriers.

Making Protein More Affordable

The cost of cultivated meat is steadily decreasing, bringing the dream of affordable protein closer to reality for underserved communities. French start-up Gourmey has made significant progress, achieving production costs of €7 per kilogram in May 2025 using a 5,000-litre bioreactor [7]. This reduction is due to their innovative approach, which includes continuous production, undifferentiated cell biomass, and the use of food-grade processes instead of costly pharmaceutical-grade techniques [7].

Gourmey's production facilities, costing under €35 million each, can produce 1,700 tonnes of cultivated meat annually with six 5,000-litre bioreactors [7]. This level of efficiency makes large-scale production economically feasible.

"With the right technology, the cultivated meat sector hopes to reach, first, price parity and cost parity with premium products, and eventually price and cost parity with mass-market products." – Nicholas Morin-Forest, CEO of Gourmey [7]

Other companies are also making strides in affordability. SuperMeat's cultivated chicken is priced at $12 per pound (approximately £9.50 per pound), while Believer Meats projects costs as low as $6 per pound (roughly £4.75 per pound) at commercial scale [9]. According to McKinsey, cultivated meat could achieve price parity with conventional meat by 2030 [9].

Reducing costs is essential for making high-quality protein accessible to everyone. Unlike traditional factory farming, which often relies on unethical practices to keep prices low, cultivated meat offers a more sustainable and ethical alternative. By prioritising animal welfare and environmental standards, it ensures affordability without compromising values [8]. Additionally, government support through infrastructure investment and streamlined regulations could further drive down costs and expand accessibility [8].

Reducing Environmental Impact

Environmental challenges, such as climate change and resource scarcity, play a significant role in limiting protein availability. Cultivated meat offers considerable environmental advantages, which can contribute to more stable food supplies for vulnerable regions.

When powered by renewable energy, cultivated meat production can reduce greenhouse gas emissions by up to 92%, land use by 90%, air pollution by 93%, and water use by 78%, compared to conventional beef [1][12]. This is particularly impactful given that traditional livestock farming accounts for 14.5% of global greenhouse gas emissions [11].

"With this analysis, we show that cultivated meat presents as an achievable low-carbon, cost-competitive agricultural technology that can play a major role in achieving a carbon-neutral food system." – Ingrid Odegard, CE Delft Senior Researcher [12]

These environmental benefits also mean more stable food systems. Cultivated meat requires minimal land and eliminates the need for deforestation, allowing production to operate independently of traditional agricultural constraints [10]. This independence is vital for ensuring consistent protein access in areas prone to climate-related disruptions.

"As soon as 2030, we expect to see real progress on costs for cultivated meat and massive reductions in emissions and land use brought about by the transition to this method of meat production." – Elliot Swartz, GFI Senior Scientist [12]

These environmental gains also enhance food distribution and health outcomes, particularly in underserved areas.

Improving Access in Underserved Communities

Cultivated meat has the potential to address protein inequality in disadvantaged UK communities by overcoming cost, environmental, and distribution challenges. It also offers distinct health benefits, making it a game-changer for populations with limited resources.

The UK government has recognised this potential, investing heavily in cellular agriculture research and development. This funding aims to help British companies scale production, reducing costs and improving access [13].

"This landmark investment is a strong indication that the UK government recognises the importance of cellular agriculture and the need to invest in the R&D necessary to help British companies scale production, bringing down costs and making this food available to everyone." – Linus Pardoe, UK policy manager at the Good Food Institute Europe [13]

Health benefits are another critical advantage. Cultivated meat eliminates many risks associated with traditional meat, such as foodborne illnesses and antibiotic resistance [14]. This is particularly important for communities with limited access to healthcare.

Additionally, the economic ripple effect of cultivated meat production can benefit local economies. For every £1 spent on cultivated meat, an estimated £2.70 of additional value is generated through the supply chain [14], creating jobs in areas that need them most.

Consumer interest in the UK is promising, with one-third of UK consumers already willing to try cultivated meat [14]. This openness lays the groundwork for introducing cultivated meat through public food programmes and community initiatives.

Another advantage is production efficiency. Unlike traditional livestock farming, which requires extensive rural infrastructure, cultivated meat production can be located near urban centres. This proximity reduces transportation costs and ensures fresher products reach underserved communities. By combining efficiency with localised production, cultivated meat can play a significant role in reducing protein inequality.

"Today's announcement is a seismic move in the development of a UK sustainable protein industry and I want to praise the government for investing in the extraordinary potential of these new ways of making meat." – Linus Pardoe, UK policy manager at the Good Food Institute Europe [13]

With falling costs, environmental advantages, and improved distribution systems, cultivated meat is well-positioned to tackle protein inequality in the UK and beyond.

The Cultivarian Society: Leading the Movement

The Cultivarian Society stands at the forefront of the effort to tackle protein inequality through cultivated meat. This organisation envisions a future where real meat can be produced without the need for animal slaughter, addressing the pressing challenges tied to resource inefficiency and unequal access to protein.

With a clear mission and strategy, the Society aims to reshape how meat is produced and consumed.

Goals and Purpose

The Society’s mission is to establish a food system that prioritises compassion, science, and consumer choice. Founded by David Bell, it highlights the harmful impacts of traditional farming practices - both on animals and the environment. These practices often waste resources and exacerbate protein inequality.

But The Cultivarian Society goes beyond simply promoting new technology. It positions cultivated meat as a holistic solution to interconnected issues: animal welfare, environmental degradation, and social justice in food access. By doing so, it offers an ethical and sustainable alternative for consumers who still want to enjoy meat.

Central to its work is public education. The Society strives to change how people view meat production, presenting cultivated meat as a scientific advancement that eliminates the moral and environmental costs of conventional farming. This approach directly addresses the root causes of protein inequality.

Main Activities

To achieve its vision, the Society focuses on three key areas: public education, policy advocacy, and community engagement. This multi-faceted approach aligns with its commitment to equitable protein access and ethical food production.

Public awareness campaigns are at the heart of its efforts. Through content creation, events, and media outreach, the Society educates people about how cultivated meat can bridge gaps in protein access and reduce harm to the planet [15].

Policy and advocacy initiatives are another critical focus. The organisation works with regulators and institutions to push for policies that support cultivated meat, such as fair labelling standards and increased government funding for research and development [15].

Community building ties everything together. By organising newsletters, meetups, and online forums, the Society connects early adopters and potential consumers. These grassroots efforts lay the groundwork for broader acceptance of cultivated meat through dialogue and education [15].

Additionally, The Cultivarian Society collaborates with researchers and startups to stay informed about the latest scientific and industry advancements. This partnership ensures its advocacy is grounded in up-to-date knowledge and innovation.

Through these initiatives, the Society provides leadership and fosters community engagement to support the adoption of cultivated meat. By creating the right social and political environment, it works towards making cultivated meat a viable and inclusive solution to protein inequality, particularly for communities historically underserved by traditional food systems.

Moving Towards Equal Protein Access

Addressing protein inequality through cultivated meat requires teamwork across various sectors. While the technology holds immense potential, achieving meaningful progress depends on governments, industry leaders, and advocacy groups working together towards shared goals. This spirit of collaboration is already driving advancements in ethical protein production.

The Future of Ethical Protein Production

Cultivated meat is poised to improve global access to ethical protein. The industry's technological strides, coupled with its environmental benefits, present it as a promising solution to protein inequality. Studies indicate that when powered by renewable energy, cultivated meat can cut greenhouse gas emissions by up to 92% and reduce land use by up to 90% compared to traditional beef farming [1].

Costs are also becoming more manageable. For instance, SuperMeat's cultivated chicken is priced at around £9.50 per pound, and the cost of growth media is expected to drop below £0.20 per litre [1][17]. According to The Good Food Institute Europe, the industry could grow into a £430 billion global market by 2050 [18].

Second-generation production methods are set to enhance efficiency even further. These advanced systems aim for feed conversion ratios as low as 1.2, matching or surpassing conventional poultry, and could bring production costs to under £8.50 per kilogram under optimal conditions. This is a significant leap from earlier processes, which ranged between £220 and £255 per kilogram [18].

"This is the next step in our journey to make cultivated meat accessible and affordable. We have full trust in TruMeat's expertise, and together, we are confident in our ability to scale efficiently", says Jeff Tripician, CEO of Meatable [16].

The scalability of this technology offers multiple pathways to address protein inequality. Innovative bioprocesses and facility designs can be located near renewable energy sources, cutting costs and creating local job opportunities [1]. However, alongside these technological advances, coordinated policy and industry efforts remain critical to success.

Working Together for Change

Government involvement is vital to speeding up the adoption of cultivated meat. Across the globe, countries are investing in regulatory frameworks and research funding. For example, the UK allocated £14 million to cellular agriculture projects in May 2023.

Strategic partnerships between established companies and cultivated meat pioneers are also driving progress. Meatable's collaboration with TruMeat illustrates how combining technological expertise with manufacturing capabilities can significantly lower costs.

"We recognise that Meatable is a clear leader in the cultivated meat space, and we have been waiting for a technology with this potential. We are very confident that by combining our strengths, we can achieve the necessary cost reductions and the commercial scale to make cultivated meat a viable option for global markets", explains James Chui, Chairman of TruMeat [16].

Public funding initiatives should prioritise making cultivated meat technology accessible to all. Increased government support can attract skilled stem cell biologists and encourage the sharing of cell lines through public repositories [1].

Building the necessary infrastructure also requires coordinated investments in research facilities, training programmes, and scalable production systems. Collaborations between cultivated meat companies, established food and life science organisations, and academic institutions are essential for creating the knowledge networks needed to drive rapid progress.

Efforts by groups like The Cultivarian Society to raise public awareness and acceptance are equally important. Together, these actions are paving the way for better protein access in underserved communities, moving closer to the goal of tackling protein inequality through ethical and sustainable solutions.

FAQs

How does cultivated meat compare to traditional meat in terms of nutrition and taste?

Cultivated meat is crafted to mirror the nutritional profile of traditional meat, with some versions even tailored to include added nutrients, like higher levels of certain vitamins, or to have reduced saturated fat content. This makes it not only a comparable option but, in some cases, a healthier one. Plus, it aligns with efforts to tackle environmental challenges tied to traditional meat production methods.

When it comes to taste and texture, cultivated meat is edging closer to being indistinguishable from its conventional counterpart. Thanks to advancements in food science - such as using plant-based scaffolds and cutting-edge production methods - experts predict that by 2025, it will deliver the same flavour and mouthfeel people are accustomed to, offering a satisfying and familiar dining experience.

This innovative approach presents a compelling alternative, blending the taste and nutrition of traditional meat with ethical and environmental advantages.

What challenges does cultivated meat face in becoming widely available, and how are they being overcome?

The journey to making cultivated meat a mainstream option comes with its fair share of hurdles. Key obstacles include steep production costs, complex regulatory landscapes, consumer scepticism, and challenges in scaling production. To address these, researchers are working on technological advancements to bring down costs and enhance production methods, while policymakers are focusing on creating clear regulations that ensure safety and foster consumer confidence.

Despite these efforts, market growth is still hampered by funding shortages and slow-moving regulatory approvals. Yet, with continuous research, technological progress, and supportive policies, cultivated meat is steadily moving toward becoming a more accessible and sustainable protein alternative.

When will cultivated meat be widely available and affordable in the UK?

Cultivated meat is on track to become a common sight in the UK within the next two to three years, as safety regulations are progressing at a steady pace. By 2025, it’s anticipated that prices will drop significantly. Advances in technology and more efficient production methods are driving these cost reductions, making cultivated meat more affordable.

Looking ahead to 2030, this industry could become a mainstream player, with the global market projected to exceed £8 billion. For UK consumers, this means that in the next 5 to 7 years, cultivated meat could not only be widely available but also reasonably priced, providing an ethical and sustainable alternative to conventional meat.