Cultivated meat—also known as cell-based or lab-grown meat—is hailed as a potential game-changer in the global protein transition. However, significant challenges remain before it can scale to compete with traditional meat on price, availability, and public acceptance. While the ultimate goal of the industry is to produce affordable cultivated meat that matches or undercuts the price of conventional meat, the road to achieving this is paved with hurdles related to cost, scalability, and regulation. Moreover, a closer examination suggests that the long-term future of cultivated meat may lie in becoming an ingredients market rather than a direct competitor to traditional meat products.

Is Affordable Cultivated Meat Feasible?

The biggest barrier to making cultivated meat affordable is the cost of production, which is currently much higher than that of traditional meat. While early products—such as those already available in select restaurants in Singapore and the United States—are sold at competitive prices, these sales are far from profitable. For cultivated meat companies to break even or turn a profit, the cost of production, particularly that of growth media, must come down dramatically. Growth media, which provides the nutrients for animal cells to grow, is currently one of the most expensive components of the production process.

Another critical challenge is scaling up production. While small-scale production can meet the demands of exclusive restaurants or limited markets, producing cultivated meat for supermarkets or global markets will require significant advancements in bioreactor technology and process optimization. This also demands substantial investment in infrastructure, as well as overcoming regulatory hurdles in countries beyond Singapore and the U.S.

When Will Cultivated Meat Hit Supermarket Shelves?

Despite the growing interest, cultivated meat is still years away from mainstream supermarket availability. For instance, the Dutch company Mosa Meat, one of the pioneers in the field, initially aimed to have cultivated meat burgers in supermarkets by 2023. However, the company recently revised this timeline, pushing the estimate to late 2025. Such delays reflect the technical and regulatory complexities of scaling cultivated meat production.

Supermarket readiness is not just about production volume. Retailers are unlikely to stock cultivated meat unless it can be sold at a competitive price point. For that to happen, production costs must drop significantly, and global regulatory approval must expand. Until then, cultivated meat will remain a niche product, primarily available through exclusive restaurant collaborations.

Is There a Role for Farmers in Cultivated Meat?

One interesting development in the cultivated meat space is the potential inclusion of traditional farmers in the production process. Organizations like RESPECTfarms are exploring the feasibility of producing cultivated meat on existing farms. This approach envisions farmers integrating bioreactors alongside conventional farming operations, allowing them to participate in the protein transition while maintaining their agricultural roles.

For example, Leon Moonen, a livestock farmer in the Netherlands, is actively exploring the potential of producing cultivated meat on his farm. His Crole Hoeve farm focuses on nature grazing and direct meat sales but sees cultivated meat as an opportunity rather than a threat. Collaborating with Mosa Meat and other industry players, Moonen’s vision underscores how farmers could diversify their income while contributing to sustainable food systems.

Investment Trends in the Cultivated Meat Industry

Cultivated meat is attracting significant investment from both traditional players and new entrants. Globally, over 150 companies are now active in the field, with many backed by large food corporations, private equity funds, and even celebrities.

From 2010 to 2022, companies in the alternative protein sector—including plant-based, fermentation-based, and cultivated meat—raised over $14 billion in funding, according to The Good Food Institute (GFI). However, after rapid growth in funding through 2021, the sector saw a slowdown in 2022, with total investments dropping from $5 billion in 2021 to $2.9 billion in 2022.

Major meat companies have also entered the cultivated meat space. Brazilian meat giant JBS is building a cultivated meat production facility in Spain through its subsidiary BioTech Foods. The factory is expected to produce 1,000 tons of cultivated beef per year, with plans to scale up to 4,000 tons annually. JBS is also investing $62 million in a Biotech Innovation Center in Brazil to further develop cultivated meat technologies. Similarly, competitors like BRF and Germany’s PHW Group are investing in startups such as Israel’s SuperMeat and Redefine Meat, signaling the growing integration of cultivated meat within traditional meat supply chains.

Public and government funding is also playing a role. In the Netherlands, €60 million from the National Growth Fundhas been allocated for the development of cultivated meat technologies. This reflects the country’s strategic focus on remaining a leader in food innovation and avoiding a scenario where knowledge and revenues flow to other regions.

Even high-profile investors are taking notice. Actor Leonardo DiCaprio has invested in companies such as Mosa Meat and Aleph Farms, highlighting the growing cultural and financial interest in the cultivated meat sector.

Cultivated Meat as an Ingredients Market

While much of the industry’s current narrative focuses on producing whole cuts of meat or burgers, a more realistic future for cultivated meat may lie in ingredients. Cultivated fat, for example, has already shown significant promise in enhancing the flavor and mouthfeel of plant-based meat products. By acting as a supplier of cultivated ingredients—such as fat cells, flavor-enhancing proteins, or muscle cells—cultivated meat companies could find a profitable niche in the broader protein market.

This approach would allow cultivated meat producers to bypass the high costs and technical challenges of creating whole cuts, instead focusing on scalable components that add value to plant-based or hybrid products. This aligns with the growing market for hybrid meat products, which combine plant-based proteins with small amounts of cultivated cells to deliver a meat-like experience at a lower cost and environmental impact.

The Road Ahead: Challenges and Opportunities

The cultivated meat industry is still in its infancy, facing significant challenges in cost reduction, scaling, and regulatory approval. However, its potential as a disruptor in the protein market cannot be ignored. Whether as a standalone product or as part of hybrid solutions, cultivated meat offers a glimpse into the future of sustainable food production.

For the industry to succeed, a clear focus on scaling production, reducing costs, and innovating around ingredients will be crucial. While the dream of cultivated meat replacing traditional meat entirely may be unrealistic in the short term, its role as an ingredients supplier or as part of hybrid products could provide a more viable pathway to profitability and market acceptance.

As the sector evolves, collaboration between cultivated meat producers, traditional meat companies, and even farmers will be key to creating a sustainable and resilient food system. The next decade will determine whether cultivated meat can fulfill its promise—or remain an expensive niche product.