Lab-grown meat has been on the menu in some countries for a good few years, notably Singapore, where it has been available since 2020, followed by the United States and Israel. But so far it has failed to break onto the menus in the UK… at least for human consumption. In July 2024, regulators in the UK permitted lab-grown meat to be used in pet food for the first time, and now the Food Standards Agency (FSA) is reportedly seeking ways to speed up the process of approving lab-grown meat for humans too.
According to the BBC, “Lab-grown meat could be on sale in the UK for human consumption for the first time within two years.” The article, published on 10th March 2025, also suggests the FSA are seeking to approve other lab-grown foods, such as dairy and sugar.
Still Plenty of Resistance to ‘Frankenfoods’
The question remains: are the Great British public ready to turn their backs on the more traditional methods of acquiring meat for their Sunday roasts and instead opt for chicken or beef cultivated in controlled laboratory environments? Judging by the comments on the BBC article, there are plenty of people who are not exactly enamoured by the prospect.
A brief scroll through them shows mixed views on the subject, but there are certainly more negative comments than positive ones. Some point to fears about mislabelling but also just that it “feels wrong” or that it’s “not natural” (without, perhaps, considering that large-scale factory farming such as battery farms are not exactly “natural” either). Others raise concerns about “which mega-corporation holds the patent”, or the “health risks” of consuming such products.
On the flip side, some people suggested they would prefer to eat lab-grown meat than meat that comes from cows pumped full of hormones or chickens kept in cramped conditions that increase the risk of disease. There are plenty of rebuttals of those who say they only want to eat meat that has “roamed around a field”, suggesting that – just maybe – the idea most animals who end up on consumers’ plates were in any way “free range” is optimistic at best!
What Is Lab-Grown Meat?
In our article on lab-grown meat, we go into detail about what it is and discuss whether it’s vegan… or even technically vegetarian. But here are the basics about lab-grown meat:
- Many Names – Lab-grown meat is sometimes referred to as cultured meat, cultivated meat or in vitro meat, but it’s all the same thing.
- Grown Not Made – A sample of animal cells is taken and they are cultured (grown) in test tubes, flasks or vats.
- Identical to Meat on Molecular Level – If you were to assess the meat from an animal and that grown in the lab, they would be identical on a molecular level.
- Potential to Add Beneficial Supplements – Given that the meat is grown in a controlled environment, beneficial nutrients could potentially be added, such as omega-3 fatty acids or certain vitamins.
- Lab-Grown Does Not Mean Genetically Engineered – For those fearful of Dolly the Sheep-style genetic meddling, it should be noted that lab-grown meat is not the same as genetically engineered meat. It uses cells from a real animal as a starting point, so unless that animal has been genetically engineered, the lab-grown meat won’t be.
Is Lab-Grown Meat the Future?
Whether lab-grown meat really takes off as the protein of choice for the masses in the coming years or decades is very much open to question. Aside from the many regulatory hurdles that must be overcome, there will need to be a massive PR campaign that educates the general public about how lab-grown meat is made and its potential benefits (to the environment and animal welfare, among others).
Of course, the farming industry wields a lot of power and resources and they are likely to counter any positive messages about cultivated meat with plenty of scaremongering. But ultimately, if people understood how meat is traditionally produced and they learn about cultivated meat production methods, there is a fair chance many people would opt for the latter. That is assuming, of course, that the prices are similar and – crucially – that a lab-grown steak tastes just like the “real” thing.