In principle, cultured meat has the potential to directly substitute for conventional animal proteins (rather than as a supplement to or ingredient in other foods, as in the case of insects, for example). The taste, smell, texture, appearance and nutritional composition could be – if not identical – at least very similar to animal proteins since cultured meat is produced from animal cells.

 

For these reasons, diet-related risk factors from meat consumption,[1] and particularly from red meat, could also exist for cultured meat if intake values for cholesterol, heme iron and saturated fat are replicated in the same proportions as for the equivalent animal product.

 

Notably, cultured meat is still at an early stage of development, so data on nutrient bioavailability is not available to verify this assumption.

 

However, the nutritional profile of cultured meat could be adjusted during the production process – which is not possible for conventional meat. In theory, cholesterol levels could be lowered, non-heme iron replaced with heme iron[2] and the fat content controlled, including the levels of saturated compared to polyunsaturated fats.[3] Omega-3 fatty acids could replace other types of fats.

 

In theory, food safety would also be improved for cultured meat as compared to its conventional equivalent, since there are no digestive organs that could contaminate the meat with intestinal pathogens such as E. coli, Salmonella or Campylobacter as can occur with livestock at slaughter.[4]

 

The use of antibiotics and vaccines would also be greatly reduced or no longer required, thereby reducing the risk of antimicrobial resistance (AMR).[5]

 

However, antibiotics may need to be used for cultured meat to prevent contamination and so the mitigating effects of cultured meat on AMR are unknown.

 

Replicating the complex structure and variety of tissues found in conventional meat is a significant challenge for the production of cultured meat. The texture, marbling, and overall appearance of cultured meat are areas, where significant research and development are still required to achieve a product that is indistinguishable from conventional meat.

 

The estimated price of cultured beef remains high compared to conventional beef, if it were available on the EU market.[6] R&D funding is targeted at bringing the production costs down to achieve a price comparable with an equivalent animal product.

 

Finally, consumer acceptance will be essential for cultured meat to substitute for conventional animal products successfully. Price will be a significant factor alongside taste, appearance, ethical considerations, and perceived health benefits.

 

Consumer acceptance of cultured meat is generally low (only insects score lower).[7] However, attitudes towards cultured meat are still evolving and there is currently a lack of widespread familiarity with it.