The concept of cell-cultured meat, often referred to as lab-grown, in vitro, or synthetic meat, has a long history dating back more than a century, first appearing in Kurd Lasswitz’s 1897 science fiction novel “Auf Zwei Planeten.” Despite its early introduction in literature, this technology remained largely confined to the realms of imagination until recent years. Similar to the progression of artificial intelligence, drone warfare, fusion power, and electric cars, researchers have made significant strides in bringing cell-cultured meat from fiction to reality, with implications even for the pet food industry.
Meatly, a UK-based cultivated meat company, made headlines earlier this month by announcing the production of canned cat food containing cultivated chicken as the primary protein source in collaboration with Omni, a novel protein pet food company in the UK. While the product has yet to hit store shelves pending regulatory approval, Meatly is actively engaged with UK authorities, including the Food Standards Agency and the Department for Environment Food & Rural Affairs.
In February, Bond Pet Foods marked a milestone by shipping its first two metric tons of cell-cultured animal protein to Hill’s Pet Nutrition, facilitating the formulation of various pet food products for evaluation at its Pet Nutrition Center in Topeka, Kansas. This data will be crucial for review by the U.S. Food and Drug Administration’s Center for Veterinary Medicine and for developing prototypes for market evaluation.
Cell-cultured meat, unlike traditional whole-muscle meat, offers potential solutions to economic and technical challenges while providing essential nutrients for pet food. Companies like BioCraft Pet Nutrition have introduced chicken cell lines tailored for cat and dog foods, following previous success with mouse tissue as a novel ingredient in cat treats. Moreover, partnerships such as the one between CULT Food Science and Umami Meats to supply cell-cultured red snapper for pet food underscore the potential environmental benefits, including reducing pressure on wild populations.
Despite the promise of cell-cultured meat, its production process is complex. According to the U.S. Food and Drug Administration, the process involves multiple steps, including cell sampling, cultivation, differentiation, and harvesting, followed by conventional food processing and packaging.
While advocates believe cell-cultured meat could address sustainability concerns by reducing pollution, habitat loss, and animal welfare issues associated with traditional livestock farming, challenges remain. Environmental assessments highlight concerns regarding energy consumption and overall environmental impact. Research indicates that without transitioning to renewable energy sources, the energy-intensive nature of cell-cultured meat production could exacerbate global warming over time, potentially rivaling or even surpassing conventional livestock farming in its environmental footprint.
As the pet food industry explores novel protein sources, including cell-cultured meat, considerations of sustainability, environmental impact, and consumer acceptance remain paramount. While the technology holds promise, it currently faces limitations in environmental sustainability compared to alternative protein sources such as plant-based, fungal, or insect-based proteins. Future advancements may address these challenges, but for now, a balanced approach is essential in navigating the transition towards more sustainable pet food options.
