Pros And Cons of Lab-Grown Cell-Cultured Meat

Lab-grown meat, also called cell-cultured meat, clean meat, cell-based meat has its own pros and cons.

Pros

Sustainable

Cell cultured meat is a sustainable solution. There are no two ways about it. This means using less water to yield meat, and less methane gas is released into the environment. Overall, it is a much cleaner solution compared to factory farming.

Animals suffer less

One can indeed produce cell-cultured meat from animals that do not end up getting slaughtered. But, the reality is that most of the animals that will be utilized for R&D purposes are animals that are already on the slaughter lines. That being said, there’s a future where you can eat meat without having to kill animals for every bite you take.

Fewer bacteria

Since lab-grown meat is produced in a sterile environment, there’s the chance of producing fewer bacteria. The meat that you get to eat will be totally free from a lot of potential diseases. Lots of drugs and antibiotics that are generally utilized to treat ill livestock animals will not be required any longer.

Cons

It will take a long time to start producing large quantities

Most companies in the industry claim that there’s a long way to go from creating lab-grown meat. Some companies state that they will start manufacturing cultured meat by the next year. But, this is an unclear statement as there’s no warranty about the quantity types that will be released into the market.

Expensive to manufacture

As of now, there are companies that are in the R&D phase of making cell-cultured meat. They need to spend even more before seeing any major advancement in this field. As of 2018 Summer, there was only $700 Million invested in cellular agriculture firms.

Verdict

On the whole, there are advantages and drawbacks to every new technology that emerges. The ideal thing to consider with such new technologies is that of a realistic approach as it is the most sensible thing to do.

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