Cell-cultured meat may soon be available in the United States as an alternative to conventional meat. Companies manufacturing cell-cultured meat say it’s an environmentally friendly, safer alternative to meat raised on farms. However, not much is known about the risks and benefits of this new food product.
![Lab-Grown Meat: What is it? Lab-Grown](https://images.contentstack.io/v3/assets/blte41c17d7f8dda379/blt3f9dfc638d921b20/5cdc5d80a5f398820b46eb18/cultured-cell-lab-meat.jpg?format=pjpg&quality=70&auto=webp&width=1200&disable=upscale)
Key takeaways:
- Cell-cultured meat is grown in a laboratory, not on a farm like conventional meat.
- Lab-grown meat has gained more attention after the U.S. Food and Drug Administration (FDA) announced UPSIDE Foods, a company that makes these products, met the agency’s safety requirements.
- Although cell-cultured meat is considered “real” because it’s grown from cells retrieved from an animal, little information exists about its risks and benefits.
- Still, lab-grown meat companies plan to market their products as soon as they meet the required approvals from government food safety agencies.
![Lab-Grown Meat: What is it? Lab-Grown Meat: What is it? AdobeStock 279772026](https://mytechdecisions.com/wp-content/uploads/2019/10/AdobeStock_279772026.jpeg)
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