How will cultivated meat shape our food system? What implications will it have for farmers, consumers, and the way we think about meat? We spoke with Martina Baumann, researcher at Radboud University and PRISM-LT’s expert on public perception and ELSA of cultivated meat, to explore some open questions about this emerging field.

What might a world with cultivated meat look like?

MB: Cultivated meat has the potential to significantly alter our food system, but exactly how is unknown. In the public debate, we observe both hopes and concerns—some see it as a sustainable and ethical alternative to conventional meat, while others worry about how it will affect traditional agriculture and food culture. Two questions I often encounter are: What will cultivated meat look like and how will it taste? and Where will we buy it, and when will it reach the market?“

In theory, cultivated meat could be produced from a variety of species, ranging from common livestock like cows and chickens to more exotic meats. However, in practice, significant species-specific research is required, making large-scale production of exotic meats unlikely anytime soon. The first cultivated meat products will probably focus on beef, poultry, and pork, given their existing market demand and research progress.

The question of how cultivated meat will appear in our daily lives—whether as whole cuts, minced, or hybrid/blended products—remains open. Currently, plant-based products enriched with cultivated muscle cells and/or cultivated fat seem to be the most realistic product to reach the market short-term. A blend of cultivated chicken cells and plant-based meat was offered in a specialized restaurant in Singapore already in 2023, and recently there was a regulatory application for cultivated beef fat in the EU.

That sounds like we could soon find cultivated meat in our supermarkets?

MB: Apart from regulatory hurdles, particularly in some countries where political opposition formed against cultivated meat, there are uncertainties around the technical feasibility of producing cultivated meat at large scale and for affordable prices. It is difficult to estimate how much investments are still needed for research and new infrastructure, and consequently, when exactly (or if) we will see cultivated meat in the supermarket. What we can say is that as technology advances, products diversify and consumers get familiar with cultivated meat, its presence in supermarkets, restaurants, or specialized stores will likely grow gradually, much like the introduction of plant-based meat alternatives.

By the way, beyond the scientific and commercial predictions, cultivated meat has also inspired artistic and speculative discussions on the future of food and our culture around it. Some artists and researchers have explored cultivated meat through speculative gastronomy, imagining future recipes and production settings. Projects such as Farma: Speculative Gastronomy and The Carnery – A Cultured Future with In Vitro Meat offer creative interpretations of how our culinary landscape could evolve. These perspectives highlight not just the technological shift but also the broader cultural transformation that could accompany cultivated meat – an aspect that is often neglected in public discussions, contributing to fears about a loss of cultural traditions.

How might the rise of a cultivated meat industry impact farmers?

MB: A common concern in public discussions is whether cultivated meat will threaten farmers’ livelihoods by disrupting the market and making traditional farming obsolete. However, these assumptions are often exaggerated. It is highly unlikely that cultivated meat will quickly dominate the market; rather, it will likely follow a slow and gradual trajectory, similar to the growth of plant-based meat alternatives. Developing large-scale production and distribution infrastructure takes time.”

Another misconception is that farmers will have no role in this new industry. In reality, cultivated meat still requires nutrient-rich feed for cell cultivation, which could create new opportunities for traditional crop farmers. A recent study in the UK (MacMillan et al., 2024) found that most farmers do not view cultivated meat as a major threat but rather as just one of many evolving challenges and potential opportunities in the agricultural sector. If cultivated meat is desirable from a societal perspective, regulatory frameworks, e.g., subsidies, could be tailored to support both farmers and the incorporation of cultivated meat into our food system.”

As cultivated meat advances, so should our understanding of its implications. “The future of cultivated meat isn’t just about science—it’s about how we choose to integrate it into our world,” concludes Martina Baumann. “It will take a combination of scientific progress, public discussion, and regulatory frameworks to determine how this technology fits into the broader food system.”