Cultured meat 2024: Insight into the latest progress and developments

Regulations are a decisive factor for scaling the production of cultured meat and reaching the broad masses. Worldwide the authorities are proving to be more open to the implementation of these forward-looking products in 2024. For example, the French company, "Gourmey", was the first to apply for the approval of cultured meat in the EU and could introduce products like foie gras onto the European market in future. In Singapore they even went a step further: There "GOOD Meat" received the first approval for the retail trade worldwide. The Australian company "Vow" is also allowed to introduce cultured quail products onto the market.

As a further example Israel has taken on a pioneering role after the government granted the first approval for cultured beef to the company "Aleph Farms". As such, the company's petit steak will soon be available in selected restaurants, which brings society a step closer to the availability of cultured meat products. These developments show that governments are also recognising the potential of cultured meat as a sustainable and ethical source of food.

The production of cultured meat requires high investments. In 2024, a number of investors supported the development and scaling of the industry. For instance, in Canada students of the "University of Waterloo" collected US Dollar 700,000 so they could implement artificial intelligence to optimise the production of cultured seafood. "Ever After Foods" in Israel secured itself US Dollar 10 million for the development of cost-efficient bioreactors, which are to significantly increase the efficiency of the production processes.

Germany also recorded new investments: "Cultimate Foods" received Euro 2.3 million to produce cultivated fats that improve the taste and aroma of plant-based meat products. "Mosa Meat" achieved a further milestone by collecting Euro 40 million in a financing round and enabling it to intensify its research and expand its production capacities. The industry's financial support shows that cellular agriculture is being accepted more and more and is recognised by the business sector as being a growing market.

The taste is a big step towards the broad acceptance - after all cultured meat is not supposed to be merely an ethical and environmentally-friendly alternative, but should also deliver in terms of taste. In 2024, many tastings took place worldwide, which not only convinced experts, but also the consumers regarding the quality. In the EU, "Mosa Meat" offered an official tasting of its cultured beef for the first time. The guests were impressed by the consistency and the authentic taste. Similar tests were carried out in Iceland by "Ivy Farm", in Israel by "Forsea" and in Australia by "Magic Valley", all of which were able to almost perfectly reproduce the taste of conventional meat products.

The positive feedback from these tastings shows the potential for the mass market: Soon cultivated meat might not just be found in the lab, but also on our plates at home.

Worldwide partnerships and cooperations are promoting the rapid development of the production of cultivated meat products. "UMAMI Bioworks" in cooperation with "IKP" in India or the collaboration between "Ivy Farm" and "Synbio Powerlabs" in Great Britain are examples of how international partnerships can be used to intensify research and make the production of cultured meat more viable and more accessible.

Singapore united the efforts of "UMAMI Bioworks" and "Shiok Meats" with the aim of pushing the commercialisation of cultured seafood forward. In Israel "Aleph Farms" is also working together with "BioRaptor" on implementing artificial intelligence to further optimise the production processes. These cooperations prove that cultured meat is not an isolated project, but indeed a global movement that can only be guaranteed long-term success through collaboration.

The progress of 2024 demonstrates impressively that cultivated meat is advancing ever closer to becoming an everyday product. Technological innovations, financial support and the acceptance of the authorities give reason to hope that these products will soon be affordable and accessible to broad levels of the population.

Several challenges still have to be overcome, however with the growing support and trust that is being placed in these new products, it seems to be merely a matter of time before cultured meat will shape the market sustainably and become a real alternative to conventional meat production. The next years will show whether and how these products will find their way onto our plates - and perhaps change the way we consume meat long-term.