Since the early 2000s, scientists have been researching methods to produce food equivalent to animal-derived products with minimal or no reliance on animals. This emerging sector, known as cellular agriculture, has seen significant growth and investment, with over 200 private firms worldwide and more than $5 billion invested in cell-culture and precision fermentation industries by 2023. Regulatory frameworks are being developed to ensure the safety of these products. While cell-cultured chicken meat has been commercialized in Singapore and the US, and precision fermentation-derived dairy proteins are available more broadly, substantial uncertainties remain. These include production process details, optimal plant configurations, and cost-effectiveness. Consumer attitudes are mixed, and environmental impacts are largely unknown. As the technology develops and uncertainties resolve, the industry’s future will depend on consumer demand, technological breakthroughs, and sustainability considerations.
Source: The Economics of Cellular Agriculture | Economic Research Service