Upside Foods CEO Uma Valeti. Upside Foods is one of the biggest companies in the cultivated meats space, having raised hundreds of millions of dollars to continue research and development. (Brian L. Frank for NPR)
The Food and Drug Administration has taken a first step towards allowing the sale of cultivated “no kill” meat in the U.S, giving a safety nod to Upside Foods, a San Francisco based start-up. The company produces meat grown from animal cells, without slaughtering the animal.
“The world is experiencing a food revolution and the FDA is committed to supporting innovation in the food supply,” wrote FDA Commissioner Robert Califf and director of the Center for Food Safety and Applied Nutrition Susan Mayne.
The FDA reviewed more than 100 pages of documentation from Upside Foods, and has now completed its pre-market consultation. The agency says it “has no further questions” about the firm’s conclusion that the products are safe to eat. This removes a key regulatory hurdle and could bring Upside Foods one step closer to selling its products in the U.S. The next steps are to work with the U.S. Department of Agriculture on labeling and inspection.
Upside Foods was co-founded by Uma Valeti, a cardiologist who dreamt of producing meat in a different way. Instead of raising livestock on farms and killing them in slaughterhouses, Valeti wanted to find a way to “grow” meat in a production facility, by culturing animal cells.
The concept for what’s now called “cultivated” meat came to Valeti when he was working with heart attack patients at the Mayo Clinic more than 15 years ago, growing human heart cells in a lab. It should be possible to grow meat with similar science, he realized.
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Scientists could extract cells from an animal via a needle biopsy, place them in tanks, feed them the nutrients they need to proliferate, including fats, sugar, amino acids and vitamins, and end up with meat.
It has taken years of experimentation by a crew of biologists, biochemists and engineers to turn that concept into a product ready to eat. “People said it was science fiction,” Valeti told me as we toured the company’s new 70,000-square-foot facility. If it gets a green light to start selling its meat, Upside’s production facility in Emeryville, Calif., will be able to produce over 50,000 pounds of cultivated meat products per year. “This is real,” Valeti says.
We suited up for the tour in gowns, goggles and hair nets to maintain food safety protocols and walked past shiny, brewery-style, stainless steel tanks reaching from floor to ceiling.
The lobby at Upside Foods is a dining area where one can see meat being produced through windows in a wall. (Brian L. Frank for NPR)
But these tanks — called cultivators in this industry — “brew” meat, not beer. We saw the cell bank where the animal cell samples are stored, the pipes that pump nutrients into the tanks, and finally the raw meat as it emerged from the production facility.
The process had a futuristic vibe but by the end of the tour, it felt somehow ordinary to me — like a kind of hydroponic gardening.
The facility’s glass walls look out into a busy upscale neighborhood, filled with restaurants, apartments and offices. Valeti says the glass walls are intentional — to signal transparency. “To create a paradigm change, people should be able to walk through and see and believe it,” he says.
Upside Foods could have lots of competition once cultivated meats enter the market. More than 80 companies (PDF) are staking a future in the space. For instance, Good Meat, part of Eat Just, Inc., will serve its cultivated chicken at the COP-27 climate conference this week, after debuting its product in Singapore. Also, Sci-Fi Foods, founded by self-proclaimed “burger-obsessed food lovers” aims to blend cultivated beef with a plant-based recipe to produce a hybrid burger that, they say, will be better for the planet.
Scientists say beef has an especially large environmental impact because it requires a lot of land to graze animals and is a leading source of methane emissions. By comparison, it takes much less land and grain to raise chickens. However, concentrated poultry operations are linked to water pollution.
Valeti’s leap from cardiology to food innovation was inspired by a belief that there was a better way to bring meat to the table.
He recalls working in a campus dining hall in medical school. He was sent to a slaughterhouse where he saw hundreds of chickens hanging on a production line. “They were literally moving past at blazing speed, they’d be upside down with blood everywhere,” Valeti recalls. “That was an image that just stayed in my head.”
He became a vegetarian, but he knew many people are resolute carnivores. Despite calls from climate change scientists to eat less meat, the globe is demanding more of it. Americans now eat more than 220 pounds of meat per person, per year, compared to 193 pounds a year in the early 1980s.
After his aha moment in the cardiology lab, Valeti became convinced he could develop a viable technique for cultivating meat from animal cells. “Once I got that idea into my head it was nearly impossible to get out,” Valeti recalls.
Upside Foods CEO Uma Valeti (right) prepares to sample a recently cooked chicken breast. (Brian L. Frank for NPR)
He began raising money and started Upside (formerly called Memphis Meats) in 2015. At the time his two children were young, and his wife, also a doctor, was supportive of the decision despite the risks involved in a start-up.
He’s won over plenty of investors along the way, including Bill Gates and venture capitalist John Doerr, and the company is now valued at more than a billion dollars. Some of the largest companies involved in traditional meat production, including Tyson and Cargill, have also invested.
Though the idea of meat grown in tanks elicits an “ick” response from many people, the emerging industry sees market potential. According to consumer research, 88% of Gen Z consumers in the U.S. say they’d be somewhat open to trying cultivated meat (PDF), compared with about 72% of baby boomers.
“We feel super bullish on the prospects for plant-based meat as well as cultivated meat,” says Bruce Friedrich of the Good Food Institute which tracks investment trends (PDF) and lobbies for alternative proteins.
Climate-conscious consumers would be likely early adopters, Friedrich says, but for the market to really take off, the products need to taste great and be cost-competitive, he says. “Until they get there, they’re going to stay niche,” Friedrich predicts. “Price and taste are why people make their food decisions.”
When I asked Valeti about price parity with conventional meat he said the goal is to be price-competitive. “It will take time to build,” Valeti acknowledged. As for taste, he says his team is ready to wow consumers.
Chicken breast is prepared at Upside Foods. Upside Foods is one of the biggest companies in the cultivated meats space, having raised upwards of $1 billion to continue research and development. (Brian L. Frank for NPR)
A visit to the test kitchen
During our visit, we stopped in the company’s state-of-the-art test kitchen for a taste of Upside Foods’ chicken. I was asked to sign a waiver before tasting it, because it’s not yet legal to sell cell-cultured meat in the U.S.
I was served a piece of their chicken, pan-fried in a white-wine butter sauce. My first reaction: “It’s delicious.” (Isn’t everything in wine-butter sauce?) And the texture was chewy, closely replicating the texture of chicken breast (minus bones, and tough bits or gristle.) “It tastes like chicken,” I said, to which Valeti quickly replied, “It is chicken!”
It took Valeti and his team years to develop the technology behind these tasty bites. A key challenge was creating the feed for the cells. Cells need a mix of proteins, carbohydrates and fats (just as animals do) but, designing the exact formulation was part alchemy, and a lot of trial and error.
The feed needed to maximize growth, but also produce a good taste, texture and nutritional value. He quickly realized no single scientist had the skills to figure this out alone.
A muscle biologist can focus on growth, but he brought in nutritional biochemists and engineers to tackle the competing challenges linked to taste and growth. “We had to develop a multidisciplinary team of scientists,” Valeti says.
The FDA and the U.S. Department of Agriculture are working together on a regulatory framework “to help move these innovative products along into the U.S. market, as long as we’re making sure that everything can be done safely and with appropriate labeling,” Susan Mayne, Director of the Center for Food Safety and Applied Nutrition at the FDA told NPR.
Upside Food’s pre-market consultation was the first to be completed, and the FDA says it will review each company’s submission separately. “We encourage firms to have these conversations with us often and early in their product development phase,” an FDA spokesperson wrote in an email.
A recent executive order from the Biden administration, which calls for advancing innovative solutions in climate change and food security, including “cultivating alternative food sources,” was viewed by many in the nascent cultivated food industry as a sign of increased momentum toward approval. The USDA is currently developing labeling requirements.
One of Upside Foods’ many competitors, Good Meat, will serve its cultivated chicken at the COP-27 climate conference this week, after debuting its product in Singapore. Good Meat is one of the bigger companies in the cultivated meats space. (Brian L. Frank for NPR)
Debates over health and environmental impact
There are debates about whether cultivated meat is healthy — or potentially healthier than conventional meat. “It’s a very nuanced question without a very simple answer,” explains Dana Hunnes, a registered dietitian at UCLA Medical Center. Opinions tend to reflect the range of views about meat in general.
Hunnes says cultivated meat may not appeal to vegans or vegetarians. She points to the healthfulness of plant-based diets, which is the diet she follows, and says some people don’t want to eat meat, no matter how it’s produced. Also, the cultivated meat industry has relied on fetal bovine serum from cows as a growth medium for the cells, though Upside Foods has developed an animal component-free alternative.
But most Americans are meat-eaters, and dieticians say meat is a good source of protein and important micronutrients including B vitamins. Part of the intrigue of cultivated meat is that it can be altered for improved nutrition. For instance, if cells were fed omega-3 fatty acids during the growing process, then, in theory, these heart-healthy fats could be absorbed into the meat.
“It is possible to create a so-called healthier version of the meat,” Hunnes says, though much of this has not yet been explored since the industry is so new.
Scientists at Good Meat work on cell cultures which will be used for the company’s cultivated meats. (Brian L. Frank for NPR)
From a public health perspective, a potential advantage of cultivated meat is the fact that without live animals to catch and spread disease, no antibiotics are needed in production facilities and there’s decreased likelihood of foodborne illness from intestinal pathogens.
For instance, salmonella, a bacteria that lives in animal intestines and is shed through their feces, would not be present in a cultivated meat production facility. “From a food safety standpoint, it probably has a one up” on the traditional meat industry, Hunnes says.
Because this is a new industry, there are potential unknowns. Some scientists say it’s possible that unforeseen biological mechanisms could occur as the meat grows, such as cells multiplying in unpredictable ways. There’s a continued need for research as the industry heads toward commercialization.
Upside Foods CEO Uma Valeti. (Brian L. Frank for NPR)
The first cultivated meat products were produced from cells biopsied directly from live animals. But this process isn’t efficient. Over the last few years, start-ups have worked to identify “immortalized” cell lines, that “can be grown almost indefinitely without having to go back to the animal,” explains David Kaplan, professor of biomedical engineering of Tufts University.
His lab received a $10 million grant from the USDA to help develop the cultured meat industry. “We need more and more,” immortalized cell lines, Kaplan says, as the industry looks to expand to different types of meat, poultry and fish.
Another unknown is the exact climate impact of cultivated meat. Researchers at the University of Oxford modeled the potential climate change impact of cattle compared to cultivated meat. One advantage of cultivated meat is that it will not produce methane emissions, which is a potent greenhouse gas produced by cattle.
But the cultivated meat industry will contribute to CO2 emissions, given that its production facilities will use electricity. The researchers conclude that the relative impact will be determined by whether — or how quickly — the energy used to power the cultivated meat production facilities comes from clean-energy, or decarbonized energy.
Culinary future
For Valeti, the potential benefits of cultivated meat are too important not to try to overcome the obstacles. He sees a future with a better alternative to the current system of producing meat, and he’s determined to create it.
Valeti says, ultimately, as a doctor he might have been able to help a few thousand patients during his career. But, by taking the leap to cultivated meat, with its potential promise to overhaul meat production, he believes he can have a larger impact. “This could literally affect billions of human lives and save potentially trillions of animal lives,” Valeti says.
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While awaiting regulatory approval, he’s moving forward to bring the product to people’s plates. He has signed a partnership with Dominique Crenn, the co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, who has agreed to provide culinary consulting and recipe development and — once the new product is approved for market — to serve Upside’s cultivated chicken at her restaurant.
Copyright 2022 NPR. To see more, visit https://www.npr.org.
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Foods CEO Uma Valeti. Upside Foods is one of the biggest companies in the cultivated meats space, having raised hundreds of millions of dollars to continue research and development.","description":"???Cultivated Meat,??? is a traditional meat alternative which is cell-derived meat that???s grown in a lab. The meats are on the verge of being approved by the FDA for consumption in the United States and it is the hope of those involved in the space that it can replace factory farming and help offset climate change in the future by reducing greenhouse gases. \n\nUpside Meats CEO, Uma Valeti. Upside Meats is one of the biggest companies in the cultivated meats space, having raised upwards of a $ billion to continue research and development.","title":"Upside Foods CEO, Uma Valeti. Upside Foods is one of the biggest companies in the cultivated meats space, having raised hundreds of millions of dollars to continue research and development.","credit":"Brian L. Frank for NPR","status":"inherit","altTag":"a man in a lab coat and glasses poses for a portrait","fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_news_11932328":{"type":"authors","id":"byline_news_11932328","meta":{"override":true},"slug":"byline_news_11932328","name":"Allison Aubrey","isLoading":false}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"news","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"news_11932328":{"type":"posts","id":"news_11932328","meta":{"index":"posts_1716263798","site":"news","id":"11932328","found":true},"guestAuthors":[],"slug":"fda-gives-nod-to-no-kill-meat","title":"FDA Gives Safety Nod to 'No Kill' Meat, Bringing It Closer to Sale in the U.S.","publishDate":1668718266,"format":"standard","headTitle":"FDA Gives Safety Nod to ‘No Kill’ Meat, Bringing It Closer to Sale in the U.S. | KQED","labelTerm":{"term":253,"site":"news"},"content":"\u003cp>The Food and Drug Administration has taken a first step towards allowing the sale of cultivated “no kill” meat in the U.S, giving a safety nod to Upside Foods, a San Francisco based start-up. The company produces meat grown from animal cells, without slaughtering the animal.\u003c/p>\n\u003cp>“The world is experiencing a food revolution and the \u003ca href=\"https://www.fda.gov/news-events/press-announcements/fda-spurs-innovation-human-food-animal-cell-culture-technology\">FDA is committed to supporting innovation\u003c/a> in the food supply,” wrote FDA Commissioner Robert Califf and director of the Center for Food Safety and Applied Nutrition Susan Mayne.\u003c/p>\n\u003cp>The FDA reviewed more than 100 pages of documentation from \u003ca href=\"https://upsidefoods.com/\">Upside Foods\u003c/a>, and has now completed its pre-market consultation. The agency says it “has no further questions” about the firm’s conclusion that the products are safe to eat. This removes a key regulatory hurdle and could bring Upside Foods one step closer to selling its products in the U.S. The next steps are to work with the U.S. Department of Agriculture on labeling and inspection.\u003c/p>\n\u003cp>Upside Foods was co-founded by \u003ca href=\"https://gfi.org/team/uma-valeti-m-d/\">Uma Valeti\u003c/a>, a cardiologist who dreamt of producing meat in a different way. Instead of raising livestock on farms and killing them in slaughterhouses, Valeti wanted to find a way to “grow” meat in a production facility, by culturing animal cells.\u003c/p>\n\u003cp>The concept for what’s now called “cultivated” meat came to Valeti when he was working with heart attack patients at the Mayo Clinic more than 15 years ago, growing human heart cells in a lab. It should be possible to grow meat with similar science, he realized.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Scientists could extract cells from an animal via a needle biopsy, place them in tanks, feed them the nutrients they need to proliferate, including fats, sugar, amino acids and vitamins, and end up with meat.\u003c/p>\n\u003cp>It has taken years of experimentation by a crew of biologists, biochemists and engineers to turn that concept into a product ready to eat. “People said it was science fiction,” Valeti told me as we toured the company’s new 70,000-square-foot facility. If it gets a green light to start selling its meat, Upside’s production facility in Emeryville, Calif., will be able to produce over 50,000 pounds of cultivated meat products per year. “This is real,” Valeti says.\u003c/p>\n\u003cp>We suited up for the tour in gowns, goggles and hair nets to maintain food safety protocols and walked past shiny, brewery-style, stainless steel tanks reaching from floor to ceiling.\u003c/p>\n\u003cfigure id=\"attachment_11932331\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11932331\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-800x532.jpg\" alt=\"A lobby of an office with long tables\" width=\"800\" height=\"532\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-2048x1362.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-1920x1277.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lobby at Upside Foods is a dining area where one can see meat being produced through windows in a wall. \u003ccite>(Brian L. Frank for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But these tanks — called cultivators in this industry — “brew” meat, not beer. We saw the cell bank where the animal cell samples are stored, the pipes that pump nutrients into the tanks, and finally the raw meat as it emerged from the production facility.\u003c/p>\n\u003cp>The process had a futuristic vibe but by the end of the tour, it felt somehow ordinary to me — like a kind of hydroponic gardening.\u003c/p>\n\u003cp>The facility’s glass walls look out into a busy upscale neighborhood, filled with restaurants, apartments and offices. Valeti says the glass walls are intentional — to signal transparency. “To create a paradigm change, people should be able to walk through and see and believe it,” he says.\u003c/p>\n\u003cp>Upside Foods could have lots of competition once cultivated meats enter the market. More than \u003ca href=\"https://gfi.org/wp-content/uploads/2022/04/2021-Cultivated-Meat-State-of-the-Industry-Report-1.pdf\">80 companies (PDF)\u003c/a> are staking a future in the space. For instance, \u003ca href=\"https://www.goodmeat.co/\">Good Meat\u003c/a>, part of Eat Just, Inc., will serve its cultivated chicken at the COP-27 climate conference this week, after debuting its product \u003ca href=\"https://www.bloomberg.com/news/articles/2022-06-10/eat-just-to-open-asia-s-largest-cultivated-meat-facility-in-2023\">in Singapore\u003c/a>. Also, \u003ca href=\"https://scififoods.com/\">Sci-Fi Foods\u003c/a>, founded by self-proclaimed “burger-obsessed food lovers” aims to blend cultivated beef with a plant-based recipe to produce a hybrid burger that, they say, will be better for the planet.\u003c/p>\n\u003cfigure id=\"attachment_11932332\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11932332\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254-800x533.jpg\" alt=\"tanks in a factory\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254-1536x1023.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254-1920x1279.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cultivation room at Upside Foods. \u003ccite>(David Kay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The acceleration in investment comes as more consumers connect the dots between what they eat and the environment. An estimated \u003ca href=\"https://www.nature.com/articles/s43016-021-00225-9\">one third of all human-induced greenhouse gas emissions\u003c/a> come from food production and scientists warn it’s nearly impossible to meet climate goals \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/08/748416223/to-slow-global-warming-u-n-warns-agriculture-must-change\">without changing agriculture\u003c/a>.\u003c/p>\n\u003cp>Scientists say beef has an especially \u003ca href=\"https://www.wri.org/insights/6-pressing-questions-about-beef-and-climate-change-answered\">large environmental impact\u003c/a> because it requires a lot of land to graze animals and is a leading source of methane emissions. By comparison, it takes \u003ca href=\"https://www.wri.org/insights/2018-will-see-high-meat-consumption-us-american-diet-shifting\">much less land\u003c/a> and grain to raise chickens. However, concentrated poultry operations are linked to \u003ca href=\"https://stateimpact.npr.org/pennsylvania/2020/05/01/report-finds-poultry-farming-sends-more-pollution-to-chesapeake-bay-than-previously-thought/\">water pollution\u003c/a>.\u003c/p>\n\u003cp>Furthermore, concentrated \u003ca href=\"https://www.epa.gov/npdes/animal-feeding-operations-afos\">animal feeding operations\u003c/a> are a risk factor for the emergence of diseases that spread between animals and people, as a U.N. report from 2020, \u003ca href=\"https://unsdg.un.org/sites/default/files/2020-07/UNEP-Preventing-the-next-pandemic.pdf\">Preventing the Next Pandemic (PDF)\u003c/a>, warned.\u003c/p>\n\u003ch2>A move from medicine to meat\u003c/h2>\n\u003cp>Valeti’s leap from cardiology to food innovation was inspired by a belief that there was a better way to bring meat to the table.\u003c/p>\n\u003cp>He recalls working in a campus dining hall in medical school. He was sent to a slaughterhouse where he saw hundreds of chickens hanging on a production line. “They were literally moving past at blazing speed, they’d be upside down with blood everywhere,” Valeti recalls. “That was an image that just stayed in my head.”\u003c/p>\n\u003cp>He became a vegetarian, but he knew many people are resolute carnivores. Despite calls from climate change scientists to \u003ca href=\"https://www.npr.org/sections/thesalt/2019/01/27/688765872/this-diet-is-better-for-the-planet-but-is-it-better-for-you-too\">eat less meat\u003c/a>, the globe is demanding more of it. Americans now eat \u003ca href=\"https://www.nationalchickencouncil.org/about-the-industry/statistics/per-capita-consumption-of-poultry-and-livestock-1965-to-estimated-2012-in-pounds/\">more than 220 pounds of meat per person, per year\u003c/a>, compared to 193 pounds a year in the early 1980s.\u003c/p>\n\u003cp>After his aha moment in the cardiology lab, Valeti became convinced he could develop a viable technique for cultivating meat from animal cells. “Once I got that idea into my head it was nearly impossible to get out,” Valeti recalls.\u003c/p>\n\u003cfigure id=\"attachment_11932333\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11932333\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-800x533.jpg\" alt=\"two men in an office smile over a plate of grilled chicken\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-1536x1023.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-2048x1364.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-1920x1278.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Upside Foods CEO Uma Valeti (right) prepares to sample a recently cooked chicken breast. \u003ccite>(Brian L. Frank for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He began raising money and started Upside (formerly called \u003ca href=\"https://www.npr.org/sections/thesalt/2020/01/22/798515259/ready-for-meat-grown-from-animal-cells-a-startup-plans-a-pilot-plant\">Memphis Meats\u003c/a>) in 2015. At the time his two children were young, and his wife, also a doctor, was supportive of the decision despite the risks involved in a start-up.\u003c/p>\n\u003cp>He’s won over plenty of investors along the way, including Bill Gates and venture capitalist John Doerr, and the company is now \u003ca href=\"https://www.crunchbase.com/organization/upside-foods/company_financials\">valued\u003c/a> at more than a billion dollars. Some of the largest companies involved in traditional meat production, including Tyson and Cargill, have also invested.\u003c/p>\n\u003cp>Though the idea of meat grown in tanks elicits an “ick” response from many people, the emerging industry sees market potential. According to consumer research, 88% of Gen Z consumers in the U.S. say they’d be somewhat \u003ca href=\"https://gfi.org/wp-content/uploads/2022/04/2021-Cultivated-Meat-State-of-the-Industry-Report-1.pdf\">open to trying cultivated meat (PDF)\u003c/a>, compared with about 72% of baby boomers.\u003c/p>\n\u003cp>“We feel super bullish on the prospects for plant-based meat as well as cultivated meat,” says \u003ca href=\"https://gfi.org/team/bruce-friedrich/\">Bruce Friedrich\u003c/a> of the Good Food Institute which tracks \u003ca href=\"https://gfi.org/wp-content/uploads/2022/04/2021-Cultivated-Meat-State-of-the-Industry-Report-1.pdf\">investment trends (PDF)\u003c/a> and lobbies for alternative proteins.\u003c/p>\n\u003cp>Climate-conscious consumers would be likely early adopters, Friedrich says, but for the market to really take off, the products need to taste great and be cost-competitive, he says. “Until they get there, they’re going to stay niche,” Friedrich predicts. “Price and taste are why people make their food decisions.”\u003c/p>\n\u003cp>When I asked Valeti about price parity with conventional meat he said the goal is to be price-competitive. “It will take time to build,” Valeti acknowledged. As for taste, he says his team is ready to wow consumers.\u003c/p>\n\u003cfigure id=\"attachment_11932334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11932334\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-800x978.jpg\" alt=\"fake chicken breast is prepared\" width=\"800\" height=\"978\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-800x978.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-1020x1247.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-1256x1536.jpg 1256w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-1675x2048.jpg 1675w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-1920x2347.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken breast is prepared at Upside Foods. Upside Foods is one of the biggest companies in the cultivated meats space, having raised upwards of $1 billion to continue research and development. \u003ccite>(Brian L. Frank for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A visit to the test kitchen\u003c/h2>\n\u003cp>During our visit, we stopped in the company’s state-of-the-art test kitchen for a taste of Upside Foods’ chicken. I was asked to sign a waiver before tasting it, because it’s not yet legal to sell cell-cultured meat in the U.S.\u003c/p>\n\u003cp>I was served a piece of their chicken, pan-fried in a white-wine butter sauce. My first reaction: “It’s delicious.” (Isn’t everything in wine-butter sauce?) And the texture was chewy, closely replicating the texture of chicken breast (minus bones, and tough bits or gristle.) “It tastes like chicken,” I said, to which Valeti quickly replied, “It\u003cem> is\u003c/em> chicken!”\u003c/p>\n\u003cp>It took Valeti and his team years to develop the technology behind these tasty bites. A key challenge was creating the feed for the cells. Cells need a mix of proteins, carbohydrates and fats (just as animals do) but, designing the exact formulation was part alchemy, and a lot of trial and error.\u003c/p>\n\u003cp>The feed needed to maximize growth, but also produce a good taste, texture and nutritional value. He quickly realized no single scientist had the skills to figure this out alone.\u003c/p>\n\u003cp>A muscle biologist can focus on growth, but he brought in nutritional biochemists and engineers to tackle the competing challenges linked to taste and growth. “We had to develop a multidisciplinary team of scientists,” Valeti says.\u003c/p>\n\u003cp>The FDA and the U.S. Department of Agriculture are working together on a \u003ca href=\"https://www.usda.gov/media/press-releases/2019/03/07/usda-and-fda-announce-formal-agreement-regulate-cell-cultured-food\">regulatory framework\u003c/a> “to help move these innovative products along into the U.S. market, as long as we’re making sure that everything can be done safely and with appropriate labeling,” Susan Mayne, Director of the Center for Food Safety and Applied Nutrition at the FDA told NPR.\u003c/p>\n\u003cp>Upside Food’s pre-market consultation was the first to be completed, and the FDA says it will review each company’s submission separately. “We encourage firms to have these conversations with us often and early in their product development phase,” an FDA spokesperson wrote in an email.\u003c/p>\n\u003cp>A recent \u003ca href=\"https://www.whitehouse.gov/briefing-room/presidential-actions/2022/09/12/executive-order-on-advancing-biotechnology-and-biomanufacturing-innovation-for-a-sustainable-safe-and-secure-american-bioeconomy/\">executive order\u003c/a> from the Biden administration, which calls for advancing innovative solutions in climate change and food security, including “cultivating alternative food sources,” was viewed by many in the nascent cultivated food industry as a sign of increased momentum toward approval. The USDA is currently developing \u003ca href=\"https://www.usda.gov/media/press-releases/2021/09/02/usda-seeks-comments-labeling-meat-and-poultry-products-derived\">labeling requirements\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_11932335\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11932335\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-800x532.jpg\" alt=\"chicken breast prepared on a grill with tongs\" width=\"800\" height=\"532\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-2048x1362.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-1920x1277.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of Upside Foods’ many competitors, Good Meat, will serve its cultivated chicken at the COP-27 climate conference this week, after debuting its product in Singapore. Good Meat is one of the bigger companies in the cultivated meats space. \u003ccite>(Brian L. Frank for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Debates over health and environmental impact\u003c/h2>\n\u003cp>There are debates about whether cultivated meat is healthy — or potentially healthier than conventional meat. “It’s a very nuanced question without a very simple answer,” explains \u003ca href=\"https://ph.ucla.edu/faculty/hunnes\">Dana Hunnes\u003c/a>, a registered dietitian at UCLA Medical Center. Opinions tend to reflect the range of views about meat in general.\u003c/p>\n\u003cp>Hunnes says cultivated meat may not appeal to vegans or vegetarians. She points to the healthfulness of plant-based diets, which is the diet she follows, and says some people don’t want to eat meat, no matter how it’s produced. Also, the cultivated meat industry has relied on fetal bovine serum from cows as a growth medium for the cells, though Upside Foods has developed an \u003ca href=\"https://www.greenqueen.com.hk/upside-foods-acf-cell-media/\">animal component-free alternative\u003c/a>.\u003c/p>\n\u003cp>But most Americans are meat-eaters, and dieticians say meat is a good source of protein and important micronutrients including B vitamins. Part of the intrigue of cultivated meat is that it can be altered for improved nutrition. For instance, if cells were fed omega-3 fatty acids during the growing process, then, in theory, these heart-healthy fats could be absorbed into the meat.\u003c/p>\n\u003cp>“It is possible to create a so-called healthier version of the meat,” Hunnes says, though much of this has not yet been explored since the industry is so new.\u003c/p>\n\u003cfigure id=\"attachment_11932337\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11932337\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-800x532.jpg\" alt=\"scientists in a lab\" width=\"800\" height=\"532\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-2048x1362.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-1920x1277.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists at Good Meat work on cell cultures which will be used for the company’s cultivated meats. \u003ccite>(Brian L. Frank for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From a public health perspective, a potential advantage of cultivated meat is the fact that without live animals to catch and spread disease, no antibiotics are needed in production facilities and there’s decreased likelihood of foodborne illness from intestinal pathogens.\u003c/p>\n\u003cp>For instance, salmonella, a bacteria that lives in animal intestines and is shed through their feces, would not be present in a cultivated meat production facility. “From a food safety standpoint, it probably has a one up” on the traditional meat industry, Hunnes says.\u003c/p>\n\u003cp>Because this is a new industry, there are potential unknowns. Some scientists say it’s possible that \u003ca href=\"https://ojs.qiu.edu.my/journal/index.php/qijmhs/article/view/48\">unforeseen biological mechanisms \u003c/a>could occur as the meat grows, such as cells multiplying in unpredictable ways. There’s a continued need for research as the industry heads toward commercialization.\u003c/p>\n\u003cfigure id=\"attachment_11932338\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-71_custom-54a2bbfc86d23316472489ee7440320ed2d61e54.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11932338\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-71_custom-54a2bbfc86d23316472489ee7440320ed2d61e54.jpg\" alt=\"a portrait of a man in a lab coat and glasses\" width=\"200\" height=\"300\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-71_custom-54a2bbfc86d23316472489ee7440320ed2d61e54.jpg 200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-71_custom-54a2bbfc86d23316472489ee7440320ed2d61e54-160x240.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Upside Foods CEO Uma Valeti. \u003ccite>(Brian L. Frank for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first cultivated meat products were produced from cells biopsied directly from live animals. But this process isn’t efficient. Over the last few years, start-ups have worked to identify “immortalized” cell lines, that “can be grown almost indefinitely without having to go back to the animal,” explains David Kaplan, professor of biomedical engineering of Tufts University.\u003c/p>\n\u003cp>His lab received a \u003ca href=\"https://now.tufts.edu/2021/10/15/tufts-receives-10-million-grant-help-develop-cultivated-meat\">$10 million grant \u003c/a>from the USDA to help develop the cultured meat industry. “We need more and more,” immortalized cell lines, Kaplan says, as the industry looks to expand to different types of meat, poultry and fish.\u003c/p>\n\u003cp>Another unknown is the exact climate impact of cultivated meat. Researchers at the University of Oxford modeled the \u003ca href=\"https://www.frontiersin.org/articles/10.3389/fsufs.2019.00005/full\">potential climate change impact of cattle compared to cultivated meat\u003c/a>. One advantage of cultivated meat is that it will not produce methane emissions, which is a potent greenhouse gas produced by cattle.\u003c/p>\n\u003cp>But the cultivated meat industry will contribute to CO2 emissions, given that its production facilities will use electricity. The researchers conclude that the relative impact will be determined by whether — or how quickly — the energy used to power the cultivated meat production facilities comes from clean-energy, or decarbonized energy.\u003c/p>\n\u003ch2>Culinary future\u003c/h2>\n\u003cp>For Valeti, the potential benefits of cultivated meat are too important not to try to overcome the obstacles. He sees a future with a better alternative to the current system of producing meat, and he’s determined to create it.\u003c/p>\n\u003cp>Valeti says, ultimately, as a doctor he might have been able to help a few thousand patients during his career. But, by taking the leap to cultivated meat, with its potential promise to overhaul meat production, he believes he can have a larger impact. “This could literally affect billions of human lives and save potentially trillions of animal lives,” Valeti says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While awaiting regulatory approval, he’s moving forward to bring the product to people’s plates. He has signed a partnership with \u003ca href=\"https://www.ateliercrenn.com/\">Dominique Crenn,\u003c/a> the co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, who has agreed to provide culinary consulting and recipe development and — once the new product is approved for market — to serve Upside’s cultivated chicken at her restaurant.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2022 NPR. To see more, visit https://www.npr.org.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=From+science+fiction+to+reality%2C+%27no+kill%27+meat+may+be+coming+soon&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"The meat of the future may be cultured directly from animal cells without slaughtering livestock. It's not yet sold in the U.S., but NPR got a tour of a leading startup and a taste of their chicken.","status":"publish","parent":0,"modified":1721135595,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":49,"wordCount":2587},"headData":{"title":"FDA Gives Safety Nod to 'No Kill' Meat, Bringing It Closer to Sale in the U.S. | KQED","description":"The meat of the future may be cultured directly from animal cells without slaughtering livestock. It's not yet sold in the U.S., but NPR got a tour of a leading startup and a taste of their chicken.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"FDA Gives Safety Nod to 'No Kill' Meat, Bringing It Closer to Sale in the U.S.","datePublished":"2022-11-17T12:51:06-08:00","dateModified":"2024-07-16T06:13:15-07:00","image":"https://ww2.kqed.org/app/uploads/sites/10/2022/11/fmeat_edited-6_enl-5b699886802ca1fd512b4caf26c732115d4723ee-1020x679.jpg","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"authorsData":[{"type":"authors","id":"byline_news_11932328","meta":{"override":true},"slug":"byline_news_11932328","name":"Allison Aubrey","isLoading":false}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/10/2022/11/fmeat_edited-6_enl-5b699886802ca1fd512b4caf26c732115d4723ee-1020x679.jpg","width":1020,"mimeType":"image/jpeg","height":679},"ogImageWidth":"1020","ogImageHeight":"679","twitterImageUrl":"https://ww2.kqed.org/app/uploads/sites/10/2022/11/fmeat_edited-6_enl-5b699886802ca1fd512b4caf26c732115d4723ee-1020x679.jpg","twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/10/2022/11/fmeat_edited-6_enl-5b699886802ca1fd512b4caf26c732115d4723ee-1020x679.jpg","width":1020,"mimeType":"image/jpeg","height":679},"twitterCard":"summary_large_image"},"tagData":{"tags":["Food","science"]}},"sticky":false,"WpOldSlug":"from-science-fiction-to-reality-no-kill-meat-may-be-coming-soon","nprByline":"Allison Aubrey","nprImageAgency":"Brian L. Frank for NPR","nprStoryId":"1136186819","nprApiLink":"http://api.npr.org/query?id=1136186819&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/health-shots/2022/11/14/1136186819/cultivated-cultured-meat-heathy-climate-change?ft=nprml&f=1136186819","nprRetrievedStory":"1","nprPubDate":"Tue, 15 Nov 2022 11:10:00 -0500","nprStoryDate":"Mon, 14 Nov 2022 05:00:00 -0500","nprLastModifiedDate":"Tue, 15 Nov 2022 11:10:37 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2022/11/20221114_me_from_science_fiction_to_reality_no_kill_meat_may_be_coming_soon.mp3?orgId=1&topicId=1128&d=428&p=3&story=1136186819&ft=nprml&f=1136186819","nprAudioM3u":"http://api.npr.org/m3u/11136423476-185ab4.m3u?orgId=1&topicId=1128&d=428&p=3&story=1136186819&ft=nprml&f=1136186819","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","path":"/news/11932328/fda-gives-nod-to-no-kill-meat","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2022/11/20221114_me_from_science_fiction_to_reality_no_kill_meat_may_be_coming_soon.mp3?orgId=1&topicId=1128&d=428&p=3&story=1136186819&ft=nprml&f=1136186819","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Food and Drug Administration has taken a first step towards allowing the sale of cultivated “no kill” meat in the U.S, giving a safety nod to Upside Foods, a San Francisco based start-up. The company produces meat grown from animal cells, without slaughtering the animal.\u003c/p>\n\u003cp>“The world is experiencing a food revolution and the \u003ca href=\"https://www.fda.gov/news-events/press-announcements/fda-spurs-innovation-human-food-animal-cell-culture-technology\">FDA is committed to supporting innovation\u003c/a> in the food supply,” wrote FDA Commissioner Robert Califf and director of the Center for Food Safety and Applied Nutrition Susan Mayne.\u003c/p>\n\u003cp>The FDA reviewed more than 100 pages of documentation from \u003ca href=\"https://upsidefoods.com/\">Upside Foods\u003c/a>, and has now completed its pre-market consultation. The agency says it “has no further questions” about the firm’s conclusion that the products are safe to eat. This removes a key regulatory hurdle and could bring Upside Foods one step closer to selling its products in the U.S. The next steps are to work with the U.S. Department of Agriculture on labeling and inspection.\u003c/p>\n\u003cp>Upside Foods was co-founded by \u003ca href=\"https://gfi.org/team/uma-valeti-m-d/\">Uma Valeti\u003c/a>, a cardiologist who dreamt of producing meat in a different way. Instead of raising livestock on farms and killing them in slaughterhouses, Valeti wanted to find a way to “grow” meat in a production facility, by culturing animal cells.\u003c/p>\n\u003cp>The concept for what’s now called “cultivated” meat came to Valeti when he was working with heart attack patients at the Mayo Clinic more than 15 years ago, growing human heart cells in a lab. It should be possible to grow meat with similar science, he realized.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scientists could extract cells from an animal via a needle biopsy, place them in tanks, feed them the nutrients they need to proliferate, including fats, sugar, amino acids and vitamins, and end up with meat.\u003c/p>\n\u003cp>It has taken years of experimentation by a crew of biologists, biochemists and engineers to turn that concept into a product ready to eat. “People said it was science fiction,” Valeti told me as we toured the company’s new 70,000-square-foot facility. If it gets a green light to start selling its meat, Upside’s production facility in Emeryville, Calif., will be able to produce over 50,000 pounds of cultivated meat products per year. “This is real,” Valeti says.\u003c/p>\n\u003cp>We suited up for the tour in gowns, goggles and hair nets to maintain food safety protocols and walked past shiny, brewery-style, stainless steel tanks reaching from floor to ceiling.\u003c/p>\n\u003cfigure id=\"attachment_11932331\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11932331\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-800x532.jpg\" alt=\"A lobby of an office with long tables\" width=\"800\" height=\"532\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-2048x1362.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-10_custom-b9363fef708e8ecf48bf1dad490718569f63cccf-1920x1277.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lobby at Upside Foods is a dining area where one can see meat being produced through windows in a wall. \u003ccite>(Brian L. Frank for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But these tanks — called cultivators in this industry — “brew” meat, not beer. We saw the cell bank where the animal cell samples are stored, the pipes that pump nutrients into the tanks, and finally the raw meat as it emerged from the production facility.\u003c/p>\n\u003cp>The process had a futuristic vibe but by the end of the tour, it felt somehow ordinary to me — like a kind of hydroponic gardening.\u003c/p>\n\u003cp>The facility’s glass walls look out into a busy upscale neighborhood, filled with restaurants, apartments and offices. Valeti says the glass walls are intentional — to signal transparency. “To create a paradigm change, people should be able to walk through and see and believe it,” he says.\u003c/p>\n\u003cp>Upside Foods could have lots of competition once cultivated meats enter the market. More than \u003ca href=\"https://gfi.org/wp-content/uploads/2022/04/2021-Cultivated-Meat-State-of-the-Industry-Report-1.pdf\">80 companies (PDF)\u003c/a> are staking a future in the space. For instance, \u003ca href=\"https://www.goodmeat.co/\">Good Meat\u003c/a>, part of Eat Just, Inc., will serve its cultivated chicken at the COP-27 climate conference this week, after debuting its product \u003ca href=\"https://www.bloomberg.com/news/articles/2022-06-10/eat-just-to-open-asia-s-largest-cultivated-meat-facility-in-2023\">in Singapore\u003c/a>. Also, \u003ca href=\"https://scififoods.com/\">Sci-Fi Foods\u003c/a>, founded by self-proclaimed “burger-obsessed food lovers” aims to blend cultivated beef with a plant-based recipe to produce a hybrid burger that, they say, will be better for the planet.\u003c/p>\n\u003cfigure id=\"attachment_11932332\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11932332\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254-800x533.jpg\" alt=\"tanks in a factory\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254-1536x1023.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254-1920x1279.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/cultivation-room-upside-foods-2-_custom-aa793d289739ebdb2fba45aa3391dbc6734c0254.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cultivation room at Upside Foods. \u003ccite>(David Kay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The acceleration in investment comes as more consumers connect the dots between what they eat and the environment. An estimated \u003ca href=\"https://www.nature.com/articles/s43016-021-00225-9\">one third of all human-induced greenhouse gas emissions\u003c/a> come from food production and scientists warn it’s nearly impossible to meet climate goals \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/08/748416223/to-slow-global-warming-u-n-warns-agriculture-must-change\">without changing agriculture\u003c/a>.\u003c/p>\n\u003cp>Scientists say beef has an especially \u003ca href=\"https://www.wri.org/insights/6-pressing-questions-about-beef-and-climate-change-answered\">large environmental impact\u003c/a> because it requires a lot of land to graze animals and is a leading source of methane emissions. By comparison, it takes \u003ca href=\"https://www.wri.org/insights/2018-will-see-high-meat-consumption-us-american-diet-shifting\">much less land\u003c/a> and grain to raise chickens. However, concentrated poultry operations are linked to \u003ca href=\"https://stateimpact.npr.org/pennsylvania/2020/05/01/report-finds-poultry-farming-sends-more-pollution-to-chesapeake-bay-than-previously-thought/\">water pollution\u003c/a>.\u003c/p>\n\u003cp>Furthermore, concentrated \u003ca href=\"https://www.epa.gov/npdes/animal-feeding-operations-afos\">animal feeding operations\u003c/a> are a risk factor for the emergence of diseases that spread between animals and people, as a U.N. report from 2020, \u003ca href=\"https://unsdg.un.org/sites/default/files/2020-07/UNEP-Preventing-the-next-pandemic.pdf\">Preventing the Next Pandemic (PDF)\u003c/a>, warned.\u003c/p>\n\u003ch2>A move from medicine to meat\u003c/h2>\n\u003cp>Valeti’s leap from cardiology to food innovation was inspired by a belief that there was a better way to bring meat to the table.\u003c/p>\n\u003cp>He recalls working in a campus dining hall in medical school. He was sent to a slaughterhouse where he saw hundreds of chickens hanging on a production line. “They were literally moving past at blazing speed, they’d be upside down with blood everywhere,” Valeti recalls. “That was an image that just stayed in my head.”\u003c/p>\n\u003cp>He became a vegetarian, but he knew many people are resolute carnivores. Despite calls from climate change scientists to \u003ca href=\"https://www.npr.org/sections/thesalt/2019/01/27/688765872/this-diet-is-better-for-the-planet-but-is-it-better-for-you-too\">eat less meat\u003c/a>, the globe is demanding more of it. Americans now eat \u003ca href=\"https://www.nationalchickencouncil.org/about-the-industry/statistics/per-capita-consumption-of-poultry-and-livestock-1965-to-estimated-2012-in-pounds/\">more than 220 pounds of meat per person, per year\u003c/a>, compared to 193 pounds a year in the early 1980s.\u003c/p>\n\u003cp>After his aha moment in the cardiology lab, Valeti became convinced he could develop a viable technique for cultivating meat from animal cells. “Once I got that idea into my head it was nearly impossible to get out,” Valeti recalls.\u003c/p>\n\u003cfigure id=\"attachment_11932333\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11932333\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-800x533.jpg\" alt=\"two men in an office smile over a plate of grilled chicken\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-1536x1023.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-2048x1364.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-8_custom-8d426c3eab1dcbb8d0b1947f62bacb0dc7999c48-1920x1278.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Upside Foods CEO Uma Valeti (right) prepares to sample a recently cooked chicken breast. \u003ccite>(Brian L. Frank for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He began raising money and started Upside (formerly called \u003ca href=\"https://www.npr.org/sections/thesalt/2020/01/22/798515259/ready-for-meat-grown-from-animal-cells-a-startup-plans-a-pilot-plant\">Memphis Meats\u003c/a>) in 2015. At the time his two children were young, and his wife, also a doctor, was supportive of the decision despite the risks involved in a start-up.\u003c/p>\n\u003cp>He’s won over plenty of investors along the way, including Bill Gates and venture capitalist John Doerr, and the company is now \u003ca href=\"https://www.crunchbase.com/organization/upside-foods/company_financials\">valued\u003c/a> at more than a billion dollars. Some of the largest companies involved in traditional meat production, including Tyson and Cargill, have also invested.\u003c/p>\n\u003cp>Though the idea of meat grown in tanks elicits an “ick” response from many people, the emerging industry sees market potential. According to consumer research, 88% of Gen Z consumers in the U.S. say they’d be somewhat \u003ca href=\"https://gfi.org/wp-content/uploads/2022/04/2021-Cultivated-Meat-State-of-the-Industry-Report-1.pdf\">open to trying cultivated meat (PDF)\u003c/a>, compared with about 72% of baby boomers.\u003c/p>\n\u003cp>“We feel super bullish on the prospects for plant-based meat as well as cultivated meat,” says \u003ca href=\"https://gfi.org/team/bruce-friedrich/\">Bruce Friedrich\u003c/a> of the Good Food Institute which tracks \u003ca href=\"https://gfi.org/wp-content/uploads/2022/04/2021-Cultivated-Meat-State-of-the-Industry-Report-1.pdf\">investment trends (PDF)\u003c/a> and lobbies for alternative proteins.\u003c/p>\n\u003cp>Climate-conscious consumers would be likely early adopters, Friedrich says, but for the market to really take off, the products need to taste great and be cost-competitive, he says. “Until they get there, they’re going to stay niche,” Friedrich predicts. “Price and taste are why people make their food decisions.”\u003c/p>\n\u003cp>When I asked Valeti about price parity with conventional meat he said the goal is to be price-competitive. “It will take time to build,” Valeti acknowledged. As for taste, he says his team is ready to wow consumers.\u003c/p>\n\u003cfigure id=\"attachment_11932334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11932334\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-800x978.jpg\" alt=\"fake chicken breast is prepared\" width=\"800\" height=\"978\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-800x978.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-1020x1247.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-1256x1536.jpg 1256w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-1675x2048.jpg 1675w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/trip_meat_4_custom-231578ab77af30396881277aa0d6bc316c65c3c8-1920x2347.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken breast is prepared at Upside Foods. Upside Foods is one of the biggest companies in the cultivated meats space, having raised upwards of $1 billion to continue research and development. \u003ccite>(Brian L. Frank for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A visit to the test kitchen\u003c/h2>\n\u003cp>During our visit, we stopped in the company’s state-of-the-art test kitchen for a taste of Upside Foods’ chicken. I was asked to sign a waiver before tasting it, because it’s not yet legal to sell cell-cultured meat in the U.S.\u003c/p>\n\u003cp>I was served a piece of their chicken, pan-fried in a white-wine butter sauce. My first reaction: “It’s delicious.” (Isn’t everything in wine-butter sauce?) And the texture was chewy, closely replicating the texture of chicken breast (minus bones, and tough bits or gristle.) “It tastes like chicken,” I said, to which Valeti quickly replied, “It\u003cem> is\u003c/em> chicken!”\u003c/p>\n\u003cp>It took Valeti and his team years to develop the technology behind these tasty bites. A key challenge was creating the feed for the cells. Cells need a mix of proteins, carbohydrates and fats (just as animals do) but, designing the exact formulation was part alchemy, and a lot of trial and error.\u003c/p>\n\u003cp>The feed needed to maximize growth, but also produce a good taste, texture and nutritional value. He quickly realized no single scientist had the skills to figure this out alone.\u003c/p>\n\u003cp>A muscle biologist can focus on growth, but he brought in nutritional biochemists and engineers to tackle the competing challenges linked to taste and growth. “We had to develop a multidisciplinary team of scientists,” Valeti says.\u003c/p>\n\u003cp>The FDA and the U.S. Department of Agriculture are working together on a \u003ca href=\"https://www.usda.gov/media/press-releases/2019/03/07/usda-and-fda-announce-formal-agreement-regulate-cell-cultured-food\">regulatory framework\u003c/a> “to help move these innovative products along into the U.S. market, as long as we’re making sure that everything can be done safely and with appropriate labeling,” Susan Mayne, Director of the Center for Food Safety and Applied Nutrition at the FDA told NPR.\u003c/p>\n\u003cp>Upside Food’s pre-market consultation was the first to be completed, and the FDA says it will review each company’s submission separately. “We encourage firms to have these conversations with us often and early in their product development phase,” an FDA spokesperson wrote in an email.\u003c/p>\n\u003cp>A recent \u003ca href=\"https://www.whitehouse.gov/briefing-room/presidential-actions/2022/09/12/executive-order-on-advancing-biotechnology-and-biomanufacturing-innovation-for-a-sustainable-safe-and-secure-american-bioeconomy/\">executive order\u003c/a> from the Biden administration, which calls for advancing innovative solutions in climate change and food security, including “cultivating alternative food sources,” was viewed by many in the nascent cultivated food industry as a sign of increased momentum toward approval. The USDA is currently developing \u003ca href=\"https://www.usda.gov/media/press-releases/2021/09/02/usda-seeks-comments-labeling-meat-and-poultry-products-derived\">labeling requirements\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_11932335\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11932335\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-800x532.jpg\" alt=\"chicken breast prepared on a grill with tongs\" width=\"800\" height=\"532\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-2048x1362.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-11_custom-43543ba672fed685d53a8e98946ca9b5421e0c87-1920x1277.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of Upside Foods’ many competitors, Good Meat, will serve its cultivated chicken at the COP-27 climate conference this week, after debuting its product in Singapore. Good Meat is one of the bigger companies in the cultivated meats space. \u003ccite>(Brian L. Frank for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Debates over health and environmental impact\u003c/h2>\n\u003cp>There are debates about whether cultivated meat is healthy — or potentially healthier than conventional meat. “It’s a very nuanced question without a very simple answer,” explains \u003ca href=\"https://ph.ucla.edu/faculty/hunnes\">Dana Hunnes\u003c/a>, a registered dietitian at UCLA Medical Center. Opinions tend to reflect the range of views about meat in general.\u003c/p>\n\u003cp>Hunnes says cultivated meat may not appeal to vegans or vegetarians. She points to the healthfulness of plant-based diets, which is the diet she follows, and says some people don’t want to eat meat, no matter how it’s produced. Also, the cultivated meat industry has relied on fetal bovine serum from cows as a growth medium for the cells, though Upside Foods has developed an \u003ca href=\"https://www.greenqueen.com.hk/upside-foods-acf-cell-media/\">animal component-free alternative\u003c/a>.\u003c/p>\n\u003cp>But most Americans are meat-eaters, and dieticians say meat is a good source of protein and important micronutrients including B vitamins. Part of the intrigue of cultivated meat is that it can be altered for improved nutrition. For instance, if cells were fed omega-3 fatty acids during the growing process, then, in theory, these heart-healthy fats could be absorbed into the meat.\u003c/p>\n\u003cp>“It is possible to create a so-called healthier version of the meat,” Hunnes says, though much of this has not yet been explored since the industry is so new.\u003c/p>\n\u003cfigure id=\"attachment_11932337\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11932337\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-800x532.jpg\" alt=\"scientists in a lab\" width=\"800\" height=\"532\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-2048x1362.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-5_custom-9f241d331200a3e8e91c0e4c0a3f889603b48b58-1920x1277.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists at Good Meat work on cell cultures which will be used for the company’s cultivated meats. \u003ccite>(Brian L. Frank for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From a public health perspective, a potential advantage of cultivated meat is the fact that without live animals to catch and spread disease, no antibiotics are needed in production facilities and there’s decreased likelihood of foodborne illness from intestinal pathogens.\u003c/p>\n\u003cp>For instance, salmonella, a bacteria that lives in animal intestines and is shed through their feces, would not be present in a cultivated meat production facility. “From a food safety standpoint, it probably has a one up” on the traditional meat industry, Hunnes says.\u003c/p>\n\u003cp>Because this is a new industry, there are potential unknowns. Some scientists say it’s possible that \u003ca href=\"https://ojs.qiu.edu.my/journal/index.php/qijmhs/article/view/48\">unforeseen biological mechanisms \u003c/a>could occur as the meat grows, such as cells multiplying in unpredictable ways. There’s a continued need for research as the industry heads toward commercialization.\u003c/p>\n\u003cfigure id=\"attachment_11932338\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-71_custom-54a2bbfc86d23316472489ee7440320ed2d61e54.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11932338\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/11/homemt_edited-71_custom-54a2bbfc86d23316472489ee7440320ed2d61e54.jpg\" alt=\"a portrait of a man in a lab coat and glasses\" width=\"200\" height=\"300\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-71_custom-54a2bbfc86d23316472489ee7440320ed2d61e54.jpg 200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/11/homemt_edited-71_custom-54a2bbfc86d23316472489ee7440320ed2d61e54-160x240.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Upside Foods CEO Uma Valeti. \u003ccite>(Brian L. Frank for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first cultivated meat products were produced from cells biopsied directly from live animals. But this process isn’t efficient. Over the last few years, start-ups have worked to identify “immortalized” cell lines, that “can be grown almost indefinitely without having to go back to the animal,” explains David Kaplan, professor of biomedical engineering of Tufts University.\u003c/p>\n\u003cp>His lab received a \u003ca href=\"https://now.tufts.edu/2021/10/15/tufts-receives-10-million-grant-help-develop-cultivated-meat\">$10 million grant \u003c/a>from the USDA to help develop the cultured meat industry. “We need more and more,” immortalized cell lines, Kaplan says, as the industry looks to expand to different types of meat, poultry and fish.\u003c/p>\n\u003cp>Another unknown is the exact climate impact of cultivated meat. Researchers at the University of Oxford modeled the \u003ca href=\"https://www.frontiersin.org/articles/10.3389/fsufs.2019.00005/full\">potential climate change impact of cattle compared to cultivated meat\u003c/a>. One advantage of cultivated meat is that it will not produce methane emissions, which is a potent greenhouse gas produced by cattle.\u003c/p>\n\u003cp>But the cultivated meat industry will contribute to CO2 emissions, given that its production facilities will use electricity. The researchers conclude that the relative impact will be determined by whether — or how quickly — the energy used to power the cultivated meat production facilities comes from clean-energy, or decarbonized energy.\u003c/p>\n\u003ch2>Culinary future\u003c/h2>\n\u003cp>For Valeti, the potential benefits of cultivated meat are too important not to try to overcome the obstacles. He sees a future with a better alternative to the current system of producing meat, and he’s determined to create it.\u003c/p>\n\u003cp>Valeti says, ultimately, as a doctor he might have been able to help a few thousand patients during his career. But, by taking the leap to cultivated meat, with its potential promise to overhaul meat production, he believes he can have a larger impact. “This could literally affect billions of human lives and save potentially trillions of animal lives,” Valeti says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While awaiting regulatory approval, he’s moving forward to bring the product to people’s plates. He has signed a partnership with \u003ca href=\"https://www.ateliercrenn.com/\">Dominique Crenn,\u003c/a> the co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, who has agreed to provide culinary consulting and recipe development and — once the new product is approved for market — to serve Upside’s cultivated chicken at her restaurant.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2022 NPR. To see more, visit https://www.npr.org.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=From+science+fiction+to+reality%2C+%27no+kill%27+meat+may+be+coming+soon&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11932328/fda-gives-nod-to-no-kill-meat","authors":["byline_news_11932328"],"categories":["news_8","news_356"],"tags":["news_333","news_3187"],"affiliates":["news_253"],"featImg":"news_11932330","label":"news_253","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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