The cultured meat industry will exceed US$13 billion by 2043.

Cultured Meat 2023-2043

A technology and market appraisal of the cultivated meat industry including key technologies (starter cells, growth medium, bioreactors, scaffolds), key players, consumer considerations, regulations, investments, and cultured meat market forecasts.


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This report provides an in-depth technology and market evaluation of the cultured meat industry based on extensive primary research into the sector, including interviews with key players. The report discusses the global meat industry and its sustainability issues, the chemical and physical make-up of meat, the process of making cultured meat, the current state of the cultured meat industry, and the regulations governing it, alongside profiles of players in the industry. The report contains historic market data from 2021 and market forecasts from 2023 to 2043 segmented into five geographic markets. The report predicts that the global cultured meat market will be worth US$2.1 billion by 2033 and US$13.7 billion by 2043.
 
Cultured meat, otherwise known as cultivated or lab-grown meat, is an emerging technology area that uses animal cells grown in the lab to create meat products without requiring animal slaughter and with the potential to avoiding the environmental problems that hinder conventional agriculture. Unlike many of today's plant-based meat alternatives, cultured meat technology has the capability to create products identical to conventional meat, comprising the same fat and muscle tissue. Cultured meat has been rapidly emerging as a new market over the last few years. Within less than a decade, cultured meat has grown from a handful of start-ups to over 80 companies across the cultured meat value chain. This report tracks investment in the space, showing how investments have risen from US$250,000 in 2015 to US$800 million in 2022.
 
Cumulative investment in the cultured meat industry between 2015 and 2022 was approximately US$2.1 billion.
In November 2022, UPSIDE Foods received pre-market approval from the Food and Drug Administration (FDA), the United States' regulatory body for cultured meat. This was the first time a major market had approved a cultured meat product, a major step that demonstrates the viability of this industry. With this promising signal from the FDA, and precedence established by the Singapore market with the GOOD Meat product by company Eat Just approved first in 2020, the industry has begun to climb a growth phase involving rapid scaling up and many products expected to commercialize in the coming years.
 
Yet despite the optimism, the industry still has some major challenges to overcome before cultured meat can disrupt the US$1 trillion conventional meat industry. Cultured meat is still extremely expensive to produce, and no company has yet developed a method for producing cultured meat at a commercial scale. This report discusses the technical challenges around cultured meat and scaling, including discussion about starter cells, growth media, scaffolds, and bioreactors. Nevertheless, technology has advanced significantly in recent years and cost is being driven down. The report identifies further opportunities in the cultured meat industry in the future.
 
In this report, IDTechEx answers the questions:
  • What are the sustainability issues facing the meat industry?
  • What is cultured meat?
  • How is cultured meat made?
  • What are the main technological hurdles to producing cultured meat at a commercial scale?
  • Who are the main players in the field and how do they differ?
  • Which companies are leading the early industry?
  • When will cultured meat products be available commercially across the world?
  • What are the regulations on sale of cultured meat?
  • Where are the opportunities in the cultured meat value chain?
 
Developments over the next few years are set to play a pivotal role in the progress of the cultured meat industry and its potential to disrupt the US$1 trillion global meat industry. Cultured Meat 2023-2043, a new report from IDTechEx, explored the technological and market factors that will shape the future of this emerging industry.
This report provides critical market intelligence about the cultured meat industry. This includes:
 
A review of the value of cultured meat
  • The meat industry and its sustainability issues.
  • A definition of cultured meat and the current state of the industry.
 
Technology of cultured meat production
  • Review of the technology within the four key components of cultured meat production: starter cells, growth media, bioreactors, and scaffolds.
  • Discussion of technical challenges in scaling up cultured meat production.
 
Extensive market analysis for cultured meat
  • Profiles of cultured meat players and case studies throughout the report.
  • Analysis of the investment landscape from 2015-2022.
  • Consumer considerations in commercialising cultured meat.
  • The regulatory landscape with a focus on the US and EU.
  • 10-year and 20-year market forecast of the global cultured meat industry segmented by geographical markets.
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Table of Contents
1.EXECUTIVE SUMMARY
1.1.Cultured meat
1.2.A brief history of meat substitutes
1.3.The challenge of feeding a growing population
1.4.The environmental impact of animal agriculture
1.5.The world is unlikely to become vegetarian
1.6.The potential of cultured meat
1.7.The state of cultured meat
1.8.How is cultured meat made?
1.9.The four main factors in cultured meat production
1.10.1) Starter cells
1.11.2) Growth medium
1.12.3) Bioreactors
1.13.Innovation in bioreactor technology
1.14.4) Scaffolds and structures
1.15.Challenges in scaffolding
1.16.Challenges of scale up
1.17.The cultured meat industry is expanding
1.18.The emergence of a cultured meat value chain
1.19.Cultured meat producers by animal cells used
1.20.Cultured meat demonstration products
1.21.Evaluating a cultured meat company
1.22.Leading investments in cultured meat industry
1.23.Cultured meat industry total funding by region and key companies
1.24.Cultured meat market forecast by region, 2023-2033
2.INTRODUCTION
2.1.1.Chapter overview
2.2.The meat industry: An overview
2.2.1.The meat industry - An overview
2.2.2.The American meat industry - An overview
2.2.3.Meat production across the world
2.2.4.Demand in the developed world has mostly stagnated
2.2.5.Demand in the developing world is growing
2.2.6.Chicken is taking the lead
2.2.7.An overview of the seafood industry
2.3.Sustainability issues in the meat industry
2.3.1.The challenge of feeding a growing population
2.3.2.The challenge of feeding a growing population
2.3.3.Meat is an inefficient source of nutrition
2.3.4.The environmental impact of animal agriculture
2.3.5.Beef has the highest environmental impact
2.3.6.UN climate report and COP27
2.3.7.Public health risks
2.3.8.COVID-19: The latest zoonotic disease stemming from the meat industry
2.3.9.The problem with seafood
2.4.Alternative proteins
2.4.1.The world is unlikely to become vegetarian
2.4.2.A brief history of meat substitutes
2.4.3.Plant-based meat
2.4.4.Challenges of plant-based meat
2.4.5.Structured and unstructured meat
2.4.6.Fermentation derived proteins
2.5.Cultured Meat
2.5.1.Cultured meat
2.5.2.The potential of cultured meat
2.5.3.The state of cultured meat
2.5.4.GOOD Meat by Eat Just - the first commercial product
2.5.5.Interest in cultured meat is growing
2.5.6."Cultured meat", "cultivated meat", or "clean meat"?
2.5.7.The environmental impact of cultured meat
2.5.8.The environmental impact of cultured meat
2.5.9.The first cultured meat products
2.5.10.When will cultured meat be widely available?
2.5.11.Challenges facing the cultured meat industry
3.WHAT IS MEAT?
3.1.Chapter overview
3.2.The structure of meat
3.3.The structure of meat
3.4.Myocytes or myotubes
3.5.Myogenesis
3.6.Connective tissue - Fibroblasts and chondrocytes
3.7.Adipocytes
3.8.The importance of fat in meat
3.9.The extracellular matrix (ECM)
3.10.Texture in meat
3.11.The taste of meat
3.12.The nutritional profile of meat
3.13.Nutrient profiles of animal and plant-based proteins
4.MAKING CULTURED MEAT: A TECHNOLOGY OVERVIEW
4.1.1.How is cultured meat made?
4.1.2.The four main factors in cultured meat production
4.1.3.Each component of cultured meat production is interdependent
4.2.Starter cells
4.2.1.Starter cells
4.2.2.Creating meat from cultured cells
4.2.3.Choosing the right starter cells
4.2.4.Embryonic stem cells
4.2.5.Induced pluripotent stem cells (iPSCs)
4.2.6.Mesenchymal stem cells (MSCs)
4.2.7.Myosatellite cells
4.2.8.Starter cell choice in making cultured meat
4.2.9.Myoblasts
4.2.10.Cultured fat
4.2.11.Beyond fat and muscle
4.2.12.Beyond fat and meat: Other case studies
4.2.13.Cell line banking
4.2.14.Cell line development - A key differentiator
4.2.15.Genetic engineering: A dirty word or a necessity?
4.2.16.Genetic engineering: Potential areas of development
4.2.17.Genetic engineering case study: UPSIDE Foods
4.2.18.Developing cell lines for different species
4.2.19.The unique benefits and challenges of cultured seafood
4.3.Growth medium
4.3.1.Growth medium
4.3.2.What's in growth medium?
4.3.3.The problem with growth medium
4.3.4.Fetal bovine serum (FBS)
4.3.5.Many companies struggle to move beyond FBS
4.3.6.Why is developing serum free media difficult?
4.3.7.What's in serum?
4.3.8.Why is growth medium so expensive?
4.3.9.What's in basal medium?
4.3.10.How cheap could growth medium be in the future?
4.3.11.How cheap could growth medium be in the future?
4.3.12.The seven scenarios for growth medium cost reduction
4.3.13.The seven scenarios for growth medium cost reduction
4.3.14.Costs under the seven scenarios
4.3.15.Are these scenarios realistic?
4.3.16.Decisions in media development
4.3.17.Growth medium optimisation
4.3.18.Innovation in growth media development
4.4.Bioreactors
4.4.1.Bioreactors
4.4.2.A cell culture bioreactor must meet these demands
4.4.3.Comparison between bioreactors
4.4.4.Major types of dynamic bioreactor
4.4.5.Each bioreactor type has advantages and disadvantages
4.4.6.Packed/fixed bed bioreactors
4.4.7.Packed bed bioreactors - The Pall iCELLis bioreactor
4.4.8.Fluidised bed bioreactors
4.4.9.Hollow fibre bioreactors
4.4.10.Disposable bag bioreactors (DBBs)
4.4.11.Disposable bag bioreactors (DBBs)
4.4.12.A comparison of single use bioreactors
4.4.13.Cell seeding in bioreactors
4.4.14.Bioreactor design - Lessons from other industries
4.4.15.Bioreactor optimisation
4.4.16.Innovation in bioreactor technology
4.5.Scaffolds
4.5.1.Scaffolds and structures
4.5.2.Considerations in scaffolds
4.5.3.The importance of the physical environment
4.5.4.Anchorage-dependent cells
4.5.5.Microcarriers
4.5.6.Process considerations for microcarriers
4.5.7.More complex scaffolding
4.5.8.Common polymer options for scaffold materials
4.5.9.Biomaterial considerations in scaffold design
4.5.10.Challenges in scaffolding
4.5.11.3D bioprinting
4.5.12.3D bioprinting of cultured meat
4.5.13.3D printing of cultured meat: Case studies
4.5.14.Cultured meat in space
4.6.Commercial scale-up in cultured meat production
4.6.1.Challenges of scale up
4.6.2.Challenges of scale up: The lack of hardware
4.6.3.Challenges of scale up: Antibiotics
4.6.4.Design considerations in a scaled up plant
4.6.5.Design considerations in a scaled up plant
4.6.6.Bioreactor design considerations with scale
4.6.7.To scale-up or to scale-out?
4.6.8.Cost considerations of scale up - Growth media
4.6.9.The seven scenarios for growth medium cost reduction
4.6.10.Cost considerations of scale up - Growth media
4.6.11.Growth medium cost scenarios with different bioreactors
4.6.12.A scaled up cultured meat facility case study- BlueNalu
4.6.13.BlueNalu's scaled up facility design
4.6.14.Safety concerns in cultured meat
4.6.15.Is cost-effective production possible?
4.6.16.Improving the process economics of cultured meat production
4.6.17.Could genetic engineering help?
5.THE CULTURED MEAT INDUSTRY
5.1.Industry overview
5.1.1.State of the industry
5.1.2.The cultured meat industry is expanding
5.1.3.The emergence of a cultured meat value chain
5.1.4.The challenges of supplying the cultured meat industry
5.1.5.Companies in the cultured meat value chain
5.1.6.Major food companies are acting
5.1.7.Geographical distribution of cultured meat companies*
5.1.8.Geographical distribution of cultured meat producers
5.1.9.Cultured meat producers by animal cells used
5.1.10.Cultured meat producers by animal cells used
5.1.11.Cultured meat demonstration products
5.1.12.Cultured fat: An early market opportunity?
5.1.13.Blended hybrids: the first cultured meat products
5.1.14.Auxiliary markets and products
5.1.15.Evaluating a cultured meat company
5.1.16.Investments into the cultured meat industry by company 2015-2022
5.1.17.Leading investments in cultured meat industry
5.1.18.Cultured meat industry and funding by region
5.1.19.Cultured meat industry total funding by region and key companies
5.1.20.The 10 most well-funded cultured meat companies
5.1.21.GOOD Meat by Eat Just - A viable commercial product?
5.1.22.Eat Just: A turbulent history
5.1.23.The Chicken by SuperMeat - The first restaurant serving cultured meat
5.1.24.The need for collaboration in the industry
5.2.Consumer attitudes to cultured meat
5.2.1.Will people eat a cultured burger?
5.2.2.Will people eat a cultured burger?
5.2.3.Factors impacting consumer acceptance
5.2.4.Consumer concerns around cultured meat
5.2.5.Consumer acceptance - Geographical considerations
5.2.6.Educating regulators and government
5.2.7.Cultured meat and religious restrictions
5.2.8.Could cultured meat find a home in Africa?
5.3.Regulatory landscape
5.3.1.Cultured meat regulations: European Union
5.3.2.EU Novel Food Regulations: Process overview
5.3.3.EU regulations: Labelling requirements
5.3.4.EU labelling regulations and cultured meat
5.3.5.EU regulations: GMOs and GMP guidelines
5.3.6.Are there signs of EU support for cultured meat?
5.3.7.Cultured meat regulations: USA
5.3.8.FDA and USDA joint agreement on cultured meat
5.3.9.FDA and USDA joint agreement on cultured meat
5.3.10.Labelling regulations in the USA
5.3.11.US standards of identity
5.3.12.The importance of labelling
5.3.13.The Alliance for Meat, Poultry and Seafood Innovation
5.3.14.Cultured meat: Similarities and differences between EU and US regulations
5.3.15.Singapore: The first home of cultured meat
5.3.16.Cultured meat regulations: Singapore
5.3.17.Cultured meat regulations: Hong Kong
5.3.18.Cultured meat regulations: China
5.3.19.Cultured meat regulations: Israel
6.CULTURED MEAT MARKET FORECASTS
6.1.Cultured meat market forecast by region, 2023-2033
6.2.Cultured meat market forecast 2021-2033: Regional share
6.3.Cultured meat market forecast: Key factors
6.4.Conventional meat production volume forecast by region
6.5.Global conventional meat production volume forecast by animal
6.6.Global conventional meat market forecast by region
6.7.Global conventional meat market forecast by animal
6.8.The long-term view: Cultured meat market forecast, 2021-2043
6.9.Cultured meat forecast 2021-2043: Structured vs unstructured meat
7.APPENDIX: DATA TABLES AND LIST OF ABBREVIATIONS
7.1.Cultured meat market forecast by region, 2023-2033
7.2.The long-term view: Cultured meat market forecast, 2021-2043
7.3.Cultured meat forecast 2021-2043: Structured vs. unstructured meat
7.4.Conventional meat production forecast by region
7.5.Global conventional meat production forecast by animal
8.COMPANY PROFILES
8.1.Lab farm foods
8.2.Meatable
8.3.Meatable (update)
8.4.Higher steaks
8.5.Future meat technologies (rebranded to Believer Meats)
8.6.Mosa Meat
8.7.Mission barns
8.8.Avant
8.9.Gourmey
8.10.Upside Foods (Memphis Meats)
8.11.Orbillion Bio
8.12.Shiok meats
8.13.Integriculture
8.14.Merck
8.15.Cellularevolution
8.16.Mzansi Meat
8.17.Impossible Foods
8.18.Perfect day
8.19.Clara foods
8.20.Cubiq foods
8.21.Supermeat
8.22.Wildtype
8.23.Finless foods
8.24.Good Meat by Eat Just
8.25.Matrix F.T.
 

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Report Statistics

Slides 253
Forecasts to 2043
ISBN 9781915514424
 

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