Cost, Technology and Regulations: Just How Viable are Cell-Based Meats?

At a time when climate change and environmental pollution continue to pose challenges to agriculture and threaten food security globally, alternative food sources such as cell-based meats have emerged as viable solutions. However, technical, social and regulatory challenges have deterred companies’ progress to bring their products to market. Food Navigator Asia explores the possibility of cell-based meats as a clean protein source to feed a rapidly growing population.

The upcoming FIA Food for the Future Summit, taking place on 25 April 2019, will also discuss the future of food and feature some of the most innovative firms in the industry including Shiok Meats, Southeast Asia’s first cell-based clean meat company.

It’s much hyped in the media and flavour of the month among investors, but how viable are cell-based meats as a ‘clean protein’ source to tackle global demand?

That’s the question that Australian meat alternatives think tank Food Frontier set out to examine in its latest report, Meat Re-Imagined.

Cell-based meat involves taking animal cells, housing them in optimal conditions and feeding the cells with a ‘mixture of nutrients and signalling protein’s to direct growth.

“The process mimics that of growing flesh on an animal, but removes the need for a live animal to produce the desired end-product,” said the authors.


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