USDA Approves Sale of Cultivated ‘No Kill’ Meat in U.S.

A new era in food consumption has dawned in the United States with the USDA’s recent approval for the sale of cultivated meat, a remarkable development in sustainable food production. This ‘no kill’ meat, grown directly from animal cells, is a significant shift away from traditional meat production methods, requiring the slaughter of animals. GOOD Meat, a division of Eat Just, Inc., and UPSIDE Foods, are the first two American companies to receive this milestone approval.

Source: CBS Evening News/Youtube

GOOD Meat, which already markets its cultivated chicken in Singapore, is now allowed to bring its poultry product, grown directly from animal cells, to the American market. “This major moment for our company, the industry, and the food system,” said Josh Tetrick, co-founder and CEO of GOOD Meat and Eat Just.

Meanwhile, UPSIDE Foods received the green light from the FDA last fall, confirming that their cultivated chicken is safe to eat. After their recent USDA approval, they are now ready to start sales. Their debut product, a textured chicken product grown directly from animal cells, closely replicates chicken breast, both in taste and texture.

“This historic announcement marks a pivotal moment in food and agriculture,” says Bruce Friedrich, president of the Good Food Institute, a non-profit monitoring investment trends in alternative proteins. Over 150 companies specializing in cultivated meat and seafood have attracted more than $2.8 billion dollars in investments, indicating the potential of this market.

What makes cultivated meat particularly exciting is its potential for sustainability and humane treatment of animals. The process involves extracting cells from an animal, then growing those cells into meat within stainless steel tanks, replicating the nutritional conditions found in an animal’s body. The result? Real meat produced without animal slaughter or the environmental impact associated with traditional animal farming.

Cultivated meat aligns with efforts to mitigate the global climate crisis. Approximately a third of human-induced greenhouse gas emissions come from food production, with animal agriculture as a significant contributor. With cultivated meat, the potential for reducing these emissions becomes more tangible, although the final impact will depend on the electricity sources powering its production facilities.

Gourmet partnerships are already in place to introduce cultivated meat to consumers. UPSIDE Foods has teamed up with Michelin-starred chef Dominique Crenn to serve their chicken at her San Francisco restaurant, while GOOD Meat has partnered with celebrity chef Jose Andres.

Despite its current novelty, industry leaders are confident that cultivated meat will become a part of our everyday food consumption. As Uma Valeti, CEO of UPSIDE Foods and trained cardiologist says, “This is real,” signifying the game-changing innovation that cultivated meat brings to the global food system. This moment is a significant step towards a more sustainable and humane food future.

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