While you can’t get it at the butcher counter yet, lab-grown meat is one step closer to being a reality. In late 2022, the Food and Drug Administration ruled that cultivated meat is “safe for human consumption.” For people who want to avoid or limit their intake of meat from livestock for environmental and/or animal welfare concerns but don’t necessarily want to be meat-free, the emerging science of cultivated meat could be the answer.
The “meat” can be grown in a laboratory setting using just a few cells taken from an animal. The cells are housed in a medium that contains the nutrients needed to grow the tissue (meat). Proponents believe this will provide the protein we need minus many of the environmental pitfalls of raising animals for food production. And it keeps antibiotics out of the food supply. The FDA is not endorsing or recommending that people eat cultured meat, just that it is safe to be sold to consumers.
See also: Lab-Grown Meat Unpopular Among Gen Z
Are you interested in trying lab grown meat when it comes to your supermarket? Would you base your decision on the taste, texture and nutritional profile of the product? Do you believe that meat from the lab will have a noticeable impact on reducing the environmental footprint of our food supply? Or are you skeptical of this food science and believe it won’t amount to much of the market share of meat sold to the public?
Send your answers to Sandy Todd Webster at swebster@ideafit.com.
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