Farm Progress

Farm Progress America, July 7, 2023

Mike Pearson takes a look at cell-cultivated chicken and how it is now being served in restaurants. He also tells listeners about the beef, pork and cultured milk coming to a consumer's plate in the future.

July 7, 2023

Mike Pearson tells listeners about cell cultured protein-- it's made from animal tissue but instead of raised on the hoof-- grown in a petri dish-- and

One company has started distributing the lab grown chicken meat to restaurants soon but there are no prices yet released.

There are also two companies working on a new beef products and one pork product. And one company has even created a milk product "without the cow."

The FDA is being asked to come up with a way to strongly identify products made from "cells" and products made from the hoof.

And now research shows that production of the cell cultured products are not necessarily better for the environment.

University of California-Davis released a study that showed due to energy needed to make a heated growth medium to grow the cultured cells-- would not be any better than in traditional agriculture. In fact, it could be 28 percent higher energy than conventional beef production.

Studies are also showing that investments might be better spent on traditional beef production rather than lab grown meat when it comes to the environment.

Farm Progress America is a daily look at key issues in agriculture. It is produced and presented by Mike Pearson, a farm broadcaster and host of This Week in Agribusiness.

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