How Can Cultivated Meat Turn Its Challenges Into Opportunities?

Ten years ago, 'cultivated meat' grown from cells ex vivo left the realm of science fiction and hit the headlines when the "world's first lab-grown burger" was cooked and eaten at a conference in London. Today, although the first regulatory "greenlight" has been issued in the US, and despite public tastings in Singapore and at the COP27 climate summit, we are still some distance from seeing slaughter-free sausages and steaks in the supermarket.

This article explores some of the technical, legal, and commercial hurdles which must be overcome if cultivated meat is to leave the lab and turn its challenges into opportunities. We'll also look at how the innovators who are able to do solve these challenges can maximise the value of their innovation.