Feeding the future: The evolution, sustainability and acceptability of artificial meat

Abstract:

The global food system is currently confronting a "protein paradox," where the rising demand for animal-sourced proteins intersects with the ecological exhaustion of traditional livestock farming. As of 2026, conventional meat production accounts for approximately 14.5% to 18% of global greenhouse gas emissions and utilizes nearly one-third of the world’s fresh water, rendering the current model unsustainable for a projected population of 9 billion by 2050. This review examines the evolution of artificial meat-an umbrella term encompassing plant-based analogues, fermented proteins, and cell-based (cultured) meat-as a critical solution to this crisis. Technological advancements have facilitated a transition from laboratory-scale experiments to industrial pilot plants utilizing 20,000-liter bioreactors, supported by breakthroughs in serum-free growth media and 3D/4D bioprinting. These innovations allow for "nutritional tuning," such as enhancing omega-3 profiles, and eliminate biological hazards like Salmonella and zoonotic diseases. However, the industry faces significant hurdles, including the "yuck factor" of consumer neophobia, high production costs, and a fragmented global regulatory landscape marked by nomenclature disputes and stringent "Novel Food" frameworks. While life-cycle analyses suggest cultured meat could reduce land use by 99% and water use by up to 96%, its long-term climate superiority depends on the decarbonization of energy grids. This paper synthesizes current data to evaluate the feasibility of cellular agriculture, concluding that while it offers a transformative path for food security and animal welfare, its success remains contingent upon achieving price parity and fostering public trust.