What is the problem with cell-based food?

As the Italian government moves to ban cell-based food, we discuss its role within the food production industry.

In a move significant to the global food manufacturing industry, the Italian government has backed banning use of cell-based food. Citing support for the nation’s rich agricultural heritage, fines of up to €60,000 could be handed out for manufacturers of what the government has deemed “synthetic” food.

It drives a wedge between two schools of thought within the industry. On one hand, cell-based food is helping combat the sustainability issues which cloud over the industry. It represents the future of food manufacturing helping refocus our reliance on livestock for produce. On the other hand, there are concerns it challenges a long-standing industry and its traditions. So, is cell-based food the spark for a new era of food manufacturing, or a mere flash in the pan?

What is cell-based food?

Cell-based food uses ‘animal cell culture’ technology to create edible produce. The process utilises animal cells, extracted from living animals to create a like-for-like meat product. A combination of biotechnology, tissue engineering, molecular biology, and synthetic processes are used to achieve this. Most importantly, this production method eliminates the need for slaughter. From an animal welfare perspective, this is a major coup.

Environmental gains

Food production is responsible for one-quarter of global greenhouse gas emissions. Consequently, a large driver of cell-based food is its minimisation of environmental harm. According to two new studies, when compared to traditional beef production, the benefits of cell-based methods are vast. The studies concluded that cell-based production offers up to 92% less global warming through carbon emissions, 93% less air pollution and uses far less land (95%) and water (78%).

Agricultural security

However, contrary to environmental ethics, other ethical questions are raised when looking at it from an agricultural perspective. Italian agriculture minister, Francesco Lollobrigida has stated that if cell-based food is to establish itself within the industry, it would produce greater unemployment.

In the UK, the food manufacturing industry employs around 4 million people. If Lollobrigida’s claims have weight, then there is a job loss risk that comes from the rise of cultured meats. However, over the last half a century, global food consumption has quadrupled This has seen the world’s population consume twice as much meat as the previous generation. The demand pressures have made alternatives a necessity to meet demand. It also garners an element of job security within the industry.

Scientists from the University of Sheffield have teamed up with agricultural experts and farming groups to conduct studies into cell-based dilemmas. Its research poses the question of whether cultured meat is a threat to UK farmers, or an opportunity.

Dr Alex Sexton, project co-lead and Leverhulme Trust Early Career Research fellow at the University of Sheffield said he wants its research to have a “localised approach”, with input from farmers a key component.

Adding to that, project partner Illtud Dunsford, CEO of Cellular Agriculture Ltd, himself a farmer, believes cell-based and agricultural-based production methods can work in collaboration. He said: “While farmers and cultured meat businesses are seen as rivals, could they help to feed the world sustainably by working together?”

A vegan viewpoint

The recent rise in plant-based foods offers similarities here. As it has grown in prominence, many major manufacturers have begun incorporating plant-based meat alternatives into their product ranges. It’s resulted in a boost in employment figures, with ‘vegan chef’ a prominently emerging job role in the UK as detailed by research from Adzuna. It’s shown that its popularity has benefitted the industry, rather than hindered its existing structures.

With news that 78% of Veganuary 2023 participants plan to permanently change their diet, that growth shows no signs of slowing. It offers a positive boost for the industry regarding employment and commercial opportunities.

In truth, it’s uncertain what cell-based means for the future of the industry. Whether it becomes an important contributor to global food production or fails to build on its current momentum is to be discovered. However, UK farmers need to approach its rise with an open mind. Cell-based foods need not be a threat to British agriculture and can, be a revolutionary step forward for an industry responsible for one-quarter of global emissions.