A new industry is popping up, with over 150 fresh companies aiming to create meat alternatives that taste, feel, and cost like real meat but without the need to raise or kill animals. They are using science to solve the problems linked to traditional meat production and to meet the increasing demand for protein worldwide. Places like Israel, California, and Singapore are leading the charge in this field.

Despite the long history of enjoying meat, more people are realizing the importance of finding greener options. These companies, often known as “cultivated,” “cultured,” or “lab-grown” meat producers, are growing fast. They are collaborating with traditional meat companies, securing investments, and constructing new facilities to produce their products. However, there are significant hurdles to making these alternatives widely available. Lab-grown meat is still costly to produce, and there are scientific challenges, like replicating the appearance and texture of traditional meat cuts. Legal restrictions in many places also pose obstacles to selling these products. Additionally, not everyone is sold on the idea of eating lab-grown meat. Some are curious, but others are not interested. Research suggests that many people in regions where meat is popular are hesitant to try lab-grown meat, citing unfamiliarity or discomfort with the concept. Even within families, some members may prefer traditional meat, regardless of concerns for animal welfare.