Artificial meat: revolutionary innovation or uncertain future?

By: Trademagazin Date: 2025. 09. 17. 12:50

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Lab-grown, also known as cultured or cell-based meat, is increasingly at the center of discussions about sustainable food production. The essence of it is that it is grown from animal cells in bioreactors, so there is no need to slaughter animals. The goal is for the final product to resemble traditional meat in taste, texture and nutritional value, while avoiding the ethical and environmental problems of animal farming, writes Agrárszektor.

How is it made?

The process starts with a cell sample taken from a living animal, which is propagated in a nutrient-rich medium in bioreactors. The cells develop into muscle tissue, then are shaped into meat-like structures on special scaffolds or even by 3D printing. Fats, vitamins and aromas are added to the finished product to achieve taste and color.

Prevalence and regulation

Artificial meat is still a rarity today: it has already been allowed in Singapore and the United States, but even there it is mainly offered in premium restaurants due to its high price. In the European Union, a strict licensing procedure, the so-called “novel food”, is required, and in Hungary its production and distribution are prohibited by law.

Benefits and risks

The new technology promises to require less land, water and energy, and can reduce greenhouse gas emissions. The animal welfare and food safety benefits are also clear, and the nutrient content can be controlled. However, questions remain: the long-term health effects are unknown, the environmental balance of energy-intensive production is unclear, and it could bring economic uncertainty to the traditional meat industry.