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# The Challenges of Lab grown Meat

Sghaier Chriki, Marie-Pierre Ellies-Oury, Jean-François Hocquette

► To cite this version:

Sghaier Chriki, Marie-Pierre Ellies-Oury, Jean-François Hocquette. The Challenges of Lab grown Meat. International Meat Secretariat - Economics Workshop, International Meat Secretariat, Oct 2024, Paris, France. **hal-04826658**

HAL Id: hal-04826658

https://isara.hal.science/hal-04826658v1

Submitted on 9 Dec 2024

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# The Challenges of Lab-grown Meat

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**Sghaier Chriki**

Marie-Pierre Ellies Oury

Jean-François Hocquette

Contact
Dr. Sghaier CHRIKI
[schriki@isara.fr](mailto:schriki@isara.fr)
# The Challenges of Lab-grown Meat

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# The Challenges of Lab-grown Meat
# What is Lab-grown meat?

- ☐ **Def.:** "Lab-grown meat refers to meat developed from animal cell culture, and not via traditional raising and slaughter of living animals". (Post et al. 2020)

- ☐ **Other terms:** Cultured meat, Cultivated meat, *In vitro* meat, Cell-based food...

Lab-grown meat,
both used by:

- Academia and

- Media

<table><thead><tr><th rowspan="2">Modifier term<sup>a</sup></th><th colspan="5">Sector</th></tr><tr><th>Authorities</th><th>Industry and developers</th><th>Academia</th><th>Media</th><th></th></tr></thead><tbody><tr><td>animal-free</td><td></td><td></td><td>X</td><td>X</td><td></td></tr><tr><td>artificial</td><td></td><td></td><td>X</td><td>X</td><td></td></tr><tr><td>cell-based</td><td>X</td><td>X</td><td>X</td><td>X</td><td></td></tr><tr><td>cell-cultivated<sup>b</sup></td><td></td><td></td><td>X</td><td></td><td></td></tr><tr><td>cell-cultured</td><td>X</td><td>X</td><td>X</td><td>X</td><td></td></tr><tr><td>cellular</td><td></td><td></td><td>X</td><td>X</td><td></td></tr><tr><td>clean</td><td></td><td>X</td><td></td><td>X</td><td></td></tr><tr><td>cruelty-free</td><td></td><td></td><td></td><td>X</td><td></td></tr><tr><td>cultivated</td><td>X</td><td>X</td><td>X</td><td>X</td><td></td></tr><tr><td>cultured</td><td>X</td><td>X</td><td>X</td><td>X</td><td></td></tr><tr><td>fake</td><td></td><td></td><td>X</td><td>X</td><td></td></tr><tr><td>Frankenmeat</td><td></td><td></td><td></td><td>X</td><td></td></tr><tr><td>healthy</td><td></td><td>X</td><td></td><td>X</td><td></td></tr><tr><td>imitation</td><td></td><td></td><td></td><td>X</td><td></td></tr><tr><td>in vitro</td><td></td><td></td><td>X</td><td>X</td><td></td></tr><tr><td>lab-grown</td><td></td><td></td><td>X</td><td>X</td><td></td></tr></tbody></table>
# How is Lab-grown meat produced?

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Lab-grown meat is produced through the following steps:

(1) **isolation** of primary cells from animals or selection of cell lines

(2) cell proliferation and differentiation for **mass production** of cells

(3) cell and tissue **harvesting**, and

(4) **food processing** and formulation

<figure><img src="image_6.png" /></figure>

meat manufacturing process. Reproduced from Reiss et al. (2021) with permission.

Kim, M., Jung, H., Ellies-Oury, M., Chriki, S., Hocquette, J. & Jo, C., (2024)
"Technological Aspects of Bridging the Gap Between Cell-Based Food and
Conventional Meat", Meat and Muscle Biology 8(1): 17645, 1-25. doi:
[https://doi.org/10.22175/mmb.17645](https://doi.org/10.22175/mmb.17645)

Todhunter et al. (2024) Artificial intelligence and machine
learning applications for cultured meat. *Front. Artif. Intell.*
7:1424012. [https://doi.org/10.3389/frai.2024.1424012](https://doi.org/10.3389/frai.2024.1424012)
<figure><img src="image_7.png" /></figure>

# The Challenges of Lab-grown Meat
What is a challenge?

☐ Def.: Challenge: "*(the situation of *being faced with*) something that *needs great mental or physical effort* in order to be done successfully and therefore tests a person's ability*".

☐ We say: "*Finding a solution to this problem is one of the greatest challenges faced by scientists today*"
What are the challenges that must be overcome
before Lab-grown meat is available on a large scale?

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Outline

1. Technological issues

2. Food safety

3. Social issues and consumer acceptance

4. Regulatory aspects

5. Conclusions
Technological issues (1/2)

There are still many technical challenges to overcome in order to efficiently produce lab-grown meat on a large-scale:

- obtaining seed cells and maintaining stable cell functions

- the use of **large bioreactors** to produce cells at scale, likely introducing new challenges not encountered when producing cells using smaller bioreactors

- **using three-dimensional culture technologies** such as scaffold* culture or 3D printing to build the three-dimensional structure of cell-based food

<figure><img src="image_9.png" /><figcaption>Lab-scale expansion</figcaption></figure>

<figure><img src="image_10.png" /><figcaption>Industry-scale expansion</figcaption></figure>

Zheng et al. (2024)
https://doi.org/10.1080/10408398.2024.2315447

<footnote>*Scaffolds*: aim to replicate *in vitro* the chemical, mechanical, and morphological characteristics of the extracellular matrix (ECM) found in living organisms (Kim et al. 2024 – Muscle and Meat Biology)</footnote>
Technological issues (2/2)

There are still many technical challenges to overcome in order to efficiently produce lab-grown meat on a large-scale:

- reduce production costs by developing animal-free medium (without FBS, 99% of the cost), while maintaining good cell growth

- high edible quality similar or superior to that of conventional meat (taste, texture and nutritional value)

<figure><img src="image_11.png" /></figure>

Adi et al. (2024). Designing cultivated meat: Overcoming challenges in the production process and developing sustainable packaging solutions. Trends in Food Science & Technology, 152 (2024) 104675. https://doi.org/10.1016/j.tifs.2024.104675
Outline

1. Technological issues

2. Food safety

3. Social issues and consumer acceptance

4. Regulatory aspects

5. Conclusions
Why should food safety come first?

1. "If it isn't safe, it isn't food"

2. If safety is not assured, there is no point of discussing the potential benefits of the products

3. If food safety is neglected / underestimated, these products will not have a future

→ **FAO/WHO** have organized an expert consultation on the [food safety aspects of cell-based food](#) in **Singapore** in **November 2022**

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# Lab-grown meat safety research priorities (FAO-WHO)

## Hazard identification based on 4 production phases

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FAO & WHO. 2023. Food safety aspects of cell-based food. Rome. https://doi.org/10.4060/cc4855en

**Conclusion of this report:** most of the hazards identified are **like those found in conventionally produced foods**, including microbiological, physical, and chemical contaminants, additives, and residues. Although some of the **materials, inputs, and equipment** used for cell-based food production **may be new**, the approaches to food safety assessment and risk mitigation necessary to produce safe cell-based foods are **very similar to those used for conventionally produced food**.
Outline

1. Technological issues

2. Food safety

3. Social issues and consumer acceptance

4. Regulatory aspects

5. Conclusions
# Consumer acceptance: variable from country to country

## What do you think of lab-grown meat?

Same study
with the same Survey

Liu et al., Foods 2021

https://doi.org/10.3390/foods10020353

Chriki et al., Foods, 2021

https://doi.org/10.3390/foods10112588

Hocquette et al., Meat Science 2022

https://doi.org/10.1016/j.meatsci.2022.108776

Kombolo et al., Frontiers in Nutrition 2023

https://doi.org/10.3389/fnut.2023.127655

Liu et al., Frontiers in Nutrition 2023

https://doi.org/10.3389/fnut.2023.1043618

Jacobs et al., Frontiers in Nutrition 2024

https://doi.org/10.3389/fnut.2024.1401715

Chriki et al., JFS, under review

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# Majority of consumers don't want to pay more for lab-grown meat

How much would you be willing to pay for lab-grown meat compared to conventional meat?

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Results from: France, Brazil, China...
> 15 000 answers

Liu et al., Foods 2021
https://doi.org/10.3390/foods10020353

Chriki et al., Foods, 2021
https://doi.org/10.3390/foods10112588

Hocquette et al., Meat Science 2022
https://doi.org/10.1016/j.meatsci.2022.108776

Kombolo et al., Frontiers in Nutrition 2023
https://doi.org/10.3389/fnut.2023.1127655
# Potential profiles of lab-grown meat adopters

However, from the scientific literature we can define a potential profile of a lab-grown meat adopter:

- Young

- Women

- High-educated

- Familiar with the subject

- Meat-eaters

- Ready to reduce their consumption of conventional meat

- Low income (expectation of cheaper meat)

<figure><img src="image_20.png" /></figure>
Outline

1. Technological issues

2. Food safety

3. Social issues and consumer acceptance

4. Regulatory aspects

5. Conclusions
Status of regulation worldwide

☐ **Progress in the lab-grown** meat industry requires overcoming another big challenge: regulatory approval

☐ **2020:** Singapore was the first (2020) regulatory authority in the world to authorize the marketing of lab-grown meat

☐ **2023:** the USDA granted approval for Upside Foods and Good Meat to sell their lab-grown chicken products in the United States

☐ **2024:** Israel also granted approval for Aleph Farms

☐ The Netherlands is the first country within the European Union (EU) to pass legislation allowing pre-approval tasting of lab-grown meat, even before receiving EU novel food approval

→ It is expected that regulatory approvals will come on a country-by-country basis
According to consumers, should this new product be called 'meat' when it is marketed?

<figure><img src="image_21.png" /></figure>

Average of more than 10,000 answers from Brazil (Chriki et al., 2021. Foods, 10,11, 2588 https://doi.org/10.3390/foods10112588),

European and American countries (unpublished results)

→ The **product should be properly labelled**, so as not to mislead consumers
# It is not meat on a biological point of view

<figure><img src="image_22.png" /><figcaption>## Cell-based food production</figcaption></figure>

Addition of missing nutrients.
No study on digestibility

<figure><img src="image_23.png" /><figcaption>## Cell multiplication during animal growth</figcaption></figure>

**What about ageing of cultured cells?**

**Ageing**

(10-30 days for beef)

Muscle

Meat
Outline

1. Technological issues

2. Food safety

3. Social issues and consumer acceptance

4. Regulatory aspects

5. Conclusions
# Conclusions

☐ There are numerous **technological** and **social challenges** to that must be overcome before Lab-grown meat is available on a large scale

☐ **Technical issues:** ex. animal-free medium, high edible quality...

☐ **Food safety:** need to assess the **health long-term effects** of consuming Lab-grown meat on health

☐ **Consumer acceptance:** low willingness to pay, moderate acceptance with a high country effect

☐ The **Regulatory** scenario is evolving slowly...
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ELSEVIER

Contents lists available at ScienceDirect

Animal

The international journal of animal biosciences

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Review: Will “cultured meat” transform our food system towards more sustainability?

Jean-François Hocquette<sup>a,*</sup>, Sghaier Chriki<sup>a,b</sup>, Dominique Fournier<sup>c</sup>, Marie-Pierre Ellies-Oury<sup>a,d</sup>

Meat and Muscle Biology™

Technological Aspects of Bridging the Gap Between
Cell-Based Food and Conventional Meat

Minsu Kim<fnref n="1" />/², Hyun Young Jung<fnref n="1" />, Marie-Pierre Ellies-Oury³,⁴, Sghaier Chriki³
Jean-Francois Hocquette³*, and Cheorun Jo<fnref n="1" />,²,⁶*

<figure><img src="image_26.png" /></figure>

MEAT
AND MUSCLE
BIOLOGY

The Official Journal
of the American Meat Science
Association

<figure><img src="image_27.png" /></figure>

<figure><img src="image_28.png" /></figure>

frontiers

in Nutrition

<figure><img src="image_29.png" /></figure>

foods

<figure><img src="image_30.png" /></figure>

Article

Chinese Consumers' Attitudes and Potential Acceptance toward
Artificial Meat

Jingjing Liu <fnref n="1" />,*, Élise Hocquette ², Marie-Pierre Ellies-Oury <fnref n="1" />,³, Sghaier Chriki ⁴ and Jean-François Hocquette <fnref n="1" />,*,@

Feature Article

Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?

Sghaier Chriki,<fnref n="1" /> Marie-Pierre Ellies-Oury,<fnref n="1" />,II and Jean-François Hocquette II

Analysis of Scientific and Press
Articles Related to Cultured Meat for
a Better Understanding of Its
Perception

Sghaier Chriki<fnref n="1" />*, Marie-Pierre Ellies-Oury²,³, Dominique Fournier⁴, Jingjing Liu³ and Jean-François Hocquette³*

<figure><img src="image_31.png" /></figure>

foods

Article

Brazilian Consumers' Attitudes towards So-Called
"Cell-Based Meat"

Sghaier Chriki <fnref n="1" />,*, Vincent Payet <fnref n="1" />, Sérgio Bertelli Pflanzer ²@, Marie-Pierre Ellies-Oury ³,⁴, Jingjing Liu ⁴, Élise Hocquette <fnref n="1" />, Jonatã Henrique Rezende-de-Souza ²@ and Jean-François Hocquette ⁴

REVIEW
February 2020
2020.00007

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Check for
updates

The Myth of Cultured Meat: A Review

Sghaier Chriki<fnref n="1" />* and Jean-François Hocquette²*

<footnote n="1">¹ISARA, Agroecology and Environment</footnote>

<footnote>‡Bordeaux Sciences Agro, Gradignan, France</footnote>

<footnote>||INRAE, University of Clermont Auverg</footnote>

<footnote n="1">¹ ISARA, Agroecology and Environment Unit, Lyon, France, ² Bordeaux Sciences Agro, Gradignan, France, ³ INRAE, Clermont-Ferrand, VetAgro Sup, Saint Genès Champanelle, France, ⁴ INRAE, SDAR, Montpellier, France</footnote>

<footnote n="1">¹ ISARA, Agroecology and Environment Unit, Lyon, France, ² INRAE, University of Clermont Auvergne, Vetagro Sup, UMR</footnote>
At this stage: Lab-grown meat cannot contribute to a sustainable diet

**Sustainable diets** are defined as “nutritionally adequate, safe and healthy, culturally acceptable, financially affordable and with low environmental impacts” (FAO, WHO, 2019).

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