Inside the tanks, called cultivators, the cells grow, proliferating quickly. Once the cell lines are selected, they’re combined with a broth-like mixture that includes the amino acids, fatty acids, sugars, salts, vitamins and other elements cells need to grow. Good Meat products are created from a master cell bank formed from a commercially available chicken cell line. Upside experts take cells from live animals, choosing those most likely to taste good and to reproduce quickly and consistently, forming high-quality meat, Chen said. “It is the meat that you’ve always known and loved,” she said.Ĭultivated meat begins with cells. And once they taste it, they’re usually sold. Learning to cook with plant-based ‘meats’īut once people understand how the meat is made, they’re more accepting, Chen said. When asked to choose from a list of reasons for their reluctance, most who said they’d be unlikely to try it said “it just sounds weird.” About half said they don’t think it would be safe. adults said that they are unlikely to try meat grown using cells from animals. The sentiment was echoed in a recent poll conducted by The Associated Press-NORC Center for Public Affairs Research. The Good Meat chicken product will come pre-cooked, requiring only heating to use in a range of dishes.Ĭhen acknowledged that many consumers are skeptical, even squeamish, about the thought of eating chicken grown from cells. He followed it with a chicken “thigh” served on a bed of potato puree with a mushroom-vegetable demi-glace and tiny purple cauliflower florets.
Good Meat, based in Alameda, operates a 100,000-square-foot plant, where chef Zach Tyndall dished up a smoked chicken salad on a sunny June afternoon. “The most common response we get is, ‘Oh, it tastes like chicken,’” said Amy Chen, Upside’s chief operating officer. Otherwise it looked, cooked, smelled and tasted like any other pan-fried poultry. The finished chicken breast product was slightly paler than the grocery store version. On a recent Tuesday, visitors entered a gleaming commercial kitchen where chef Jess Weaver was sauteeing a cultivated chicken filet in a white wine butter sauce with tomatoes, capers and green onions.
Upside, based in Berkeley, operates a 70,000-square-foot building in nearby Emeryville. Globally, more than 150 companies are focusing on meat from cells, not only chicken but pork, lamb, fish and beef, which scientists say has the biggest impact on the environment. The companies plan to serve the new food first in exclusive restaurants: Upside has partnered with a San Francisco restaurant called Bar Crenn, while Good Meat dishes will be served at a Washington, D.C., restaurant run by chef and owner Jose Andrés.Ĭompany officials are quick to note the products are meat, not substitutes like the Impossible Burger or offerings from Beyond Meat, which are made from plant proteins and other ingredients. Good Meat, which already sells cultivated meat in Singapore, the first country to allow it, turns masses of chicken cells into cutlets, nuggets, shredded meat and satays. In Upside’s case, it comes out in large sheets that are then formed into shapes like chicken cutlets and sausages. A manufacturing company called Joinn Biologics, which works with Good Meat, was also cleared to make the products.Ĭultivated meat is grown in steel tanks, using cells that come from a living animal, a fertilized egg or a special bank of stored cells. Food and Drug Administration deemed that products from both companies are safe to eat. The companies received approvals for federal inspections required to sell meat and poultry in the U.S. “Instead of all of that land and all of that water that’s used to feed all of these animals that are slaughtered, we can do it in a different way,” said Josh Tetrick, co-founder and chief executive of Eat Just, which operates Good Meat.
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