Cultured Meat Market Size & Share, by Meat Type (Poultry, Beef, Pork, Duck, Seafood); End Use (Burgers, Meatballs, Nuggets, Hot Dogs, Sausages) and By Application (Food Service Channels and Food Retail) - Global Supply & Demand Analysis, Growth Forecasts, Statistics Report 2025-2037

Growth Drivers

• Growing Concern for the Slaughtering of Animals: The processing and commercial production of meat products from conventional sources possesses significant environmental costs. Increasing concern for such a cause has raised the need for the adoption of cultured meat, which are known to significantly reduce the environmental costs upon full-scale commercial production. Moreover, upon the adoption of cultured meats, it is also anticipated that the resource-intensive character of conventional meat production, too would be addressed. Cultured meat is produced and developed in a laboratory, under certain specific environment. The cell culture process provides clean meat and only requires sustenance of cultured cells rather than an entire organism.
• Growing Demand for Alternative Protein Sources: Backed by the increasing population worldwide, there is an increasing need to develop alternative food sources that can help balance the total food stock available for consumption. With the advancements in tissue culture technology over the years, scientists and researchers have been able to develop cultured meat. Moreover, the manufacturing process of cultured meat provides the manufacturer greater control on manufacturing the exact quantity that is required for consumption in the end use applications. As a result, lab grown meat also significantly addresses the concern for reducing food wastage, as well as the environmental costs associated for procuring meat from conventional sources. Such factors are anticipated to drive the growth of the global cultured meat market.

Challenges

• High production cost of cultured meat as well as lack of awareness for cultured meat, coupled with the unavailability of proper infrastructure for the production of such products and unavailability of skilled laborers for the manufacturing of cultured meat products are some of the factors anticipated to limit the growth of the global market.