The impact of meat production and consumption on the environment is widely recognized and there has been much debate about mitigating its effects. Whilst there are many people arguing against eating meat altogether, the growth in the global population is driving increased meat consumption. 

In response, there has been a huge drive by the food industry to find other protein sources such as insects and plant or fungus-based substitutes made with soy, wheat gluten or pea protein.

This drive has also led to the development of cultivated meat as an alternative protein source. Cultivated meat is produced by a process using tissue engineering techniques pioneered in regenerative medicine. In 2013 this innovation led to the development of the first hamburger patty grown directly from animal cells. This was followed by the “world’s first commercial sale of cell-cultured meat” in December 2020 at Singapore restaurant “1880 Singapore”. 

The industry is rapidly developing with new proteins being produced and new technologies for growing meat being developed. As a result the industry is attracting huge investment. Data published by the non-governmental organization Good Food Institute found that in 2021 cultivated meat companies attracted $140 million in Europe. However, cultivated meat is still a long way from being commercially viable, as well as acceptable to consumers. As with many developing technologies getting from lab to market is a major challenge. In such markets, the development of standards can play a vital role in turning innovation into reality. 

In its role as the UK’s National Standards Body, the British Standards Institution (BSI) has begun a conversation with stakeholders from across the cultivated meat industry, and with other relevant bodies, to explore how standardization can support innovation and growth in this area; and consider what new and practical solutions can be put into place to help realize the commercial and environmental potential of this new and exciting industry.

Following a round-table discussion held in partnership with Innovate UK and inviting experts and stakeholders from across all areas of the sector (including IBioIC), BSI published a white paper in February this year examining the challenges and opportunities around the cultivated meat industry. 

You can download the white paper free of charge from the BSI website. If you have any comments or queries, please feel free to contact Sara Walton, Sector Lead, BSI Knowledge (Agri-Food).