![]() ![]() Upside, which was founded in 2015 and is valued at $1 billion, has ambitious plans to partner with more restaurants and create more meat products, from hot dogs to hamburgers to dumplings, over the next few years, Chen said. Like conventional meat producers, both companies will have USDA inspectors oversee their processing before they can start selling to consumers. Good Meat will launch at a restaurant by chef José Andrés in Washington, DC. Upside and Good Meat will start small: Upside estimates that in a few weeks, it will begin selling its chicken filet at Bar Crenn, a high-end restaurant in San Francisco run by three-Michelin-star chef Dominique Crenn, where meals run $300 a pop. Cell-cultivated chicken is much too expensive to compete with conventional boneless chicken breast, which costs as little as $4 per pound. Kenny Torrellaīut if cell-cultivated meat has passed a major regulatory bar, it’s still far from ready for mass consumption. Upside Foods chicken prepared for a tasting. The final product is biologically indistinguishable from the meat of an animal and is wholly different from the plant-based burgers and sausages that have grown in popularity in recent years, like those from Beyond Meat and Impossible Foods, which use only plant ingredients. If that sounds unappetizing (which it does to many consumers, depending on how they’re asked), take a look at the latest Vox investigation into how chickens are farmed.Įarlier this month, the USDA gave Upside and Eat Just approval to label their products “cell-cultivated,” effectively ending a long-running debate over what to call meat grown from animal cells rather than slaughtered animals. Want to eat less meat but don’t know where to start? Sign up for Vox’s five-day newsletter full of practical tips - and food for thought - to incorporate more plant-based food into your diet.Ĭell-cultivated meat is produced by feeding animal cells a mix of nutrients - sugars, amino acids, salts, and vitamins and minerals - in large stainless steel tanks to develop them into fat and muscle tissue. Sign up for the Meat/Less newsletter course ![]() “We appreciate the rigor and thoughtfulness that both the FDA and USDA have applied during this historic two-agency regulatory process.” “This announcement that we’re now able to produce and sell cultivated meat in the United States is a major moment for our company, the industry, and the food system,” said Josh Tetrick, CEO of Eat Just, the company that operates Good Meat, in a press release. “It’s a watershed moment for us to just rethink the future of food.” “This is the moment where the science fiction becomes reality,” Amy Chen, chief operating officer of Upside, told Vox. The FDA, which is also involved in regulating the nascent industry, recently gave approval to both companies as well. The green light from the USDA represents the final step in a multi-year regulatory process to bring slaughter-free meat to the dinner table. Today, the United States Department of Agriculture (USDA) granted approval to two California-based startups - Upside Foods and Good Meat - to sell their lab-grown or “cell-cultivated” chicken, a historic first in the US. ![]()
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