Cultured Meat or Lab-Grown Protein

Lab-grown food, more accurately known as cultured or cultivated meat, represents a revolutionary sector of food technology. This industry involves producing genuine animal protein products directly from animal cells, eliminating the need for traditional livestock raising and slaughter. The process occurs in bioreactors, which provide the controlled environment and nutrients necessary for the cells to multiply and form muscle and fat tissues.

Historically, the field gained global prominence in 2013 with the debut of the world's first lab-grown burger in London, created by Professor Mark Post. Since then, the sector has seen rapid expansion with manufacturing footprints developing in hubs like Singapore (the first country to grant commercial approval), the United States, Israel, and the Netherlands. Because the industry is composed of numerous startups and various production facilities, manufacturing is distributed across multiple countries based on local regulatory approvals.

Ownership in this sector is highly fragmented. While many brands remain independent startups supported by venture capital, global food giants like Tyson Foods, Cargill, and JBS have made significant investments in companies like Upside Foods and Aleph Farms. This blend of specialized technology firms and traditional meat legacy brands defines the current landscape of the cultivated food market.