- What is it? Cultivated meat is real meat grown from animal cells in controlled conditions, offering the same taste and texture as conventional meat.
- Availability: UK regulators are working on approvals, with products expected in restaurants first and supermarkets by 2027.
- Current use: The UK’s only cultivated meat product so far is a dog treat called 'Chick Bites', launched in 2025.
- Global progress: Countries like Singapore, the US, Israel, and Australia already allow human consumption of cultivated meat.
- Initial products: Expect processed items like burgers and nuggets before whole cuts due to production challenges.
- Pricing: Currently expensive but expected to drop with advancements in production and scaling.
- Labelling: Products will be clearly marked as “cultivated” and undergo strict safety checks.
The UK is behind other countries but making progress through a regulatory sandbox programme. This could mean a future where cultivated meat is a regular option in shops and restaurants.
Lab-grown food could be sold in UK within two years (UK/(Global)) 10/Mar/2025
Where to Find Cultivated Meat Today
Global Cultivated Meat Approval Timeline and UK Regulatory Progress
Right now, you won’t find cultivated meat on the shelves of UK supermarkets or on restaurant menus. The only exception is pet food. In February 2025, British startup Meatly launched Chick Bites - a cultivated meat treat for pets - exclusively at Pets at Home.
As for human consumption, the UK is still working on approvals. The Food Standards Agency (FSA) has launched a two-year regulatory sandbox involving eight companies to speed things up. If all goes to plan, the first cultivated meat products for humans could hit the market by March 2027 [1][7].
Prof Robin May, Chief Scientist at the FSA, highlighted the agency’s cautious yet collaborative approach:
We are working very closely with the companies involved and academic groups to work together to design a regulatory structure that is good for them, but at all costs ensures the safety of these products remains as high as it possibly can.
Countries Where Cultivated Meat Is Already Sold
While the UK is still in the regulatory phase, other countries are already serving cultivated meat to consumers. Four regions have approved it for human consumption: Singapore (2020), the United States (2023), Israel (2024), and Australia/New Zealand (2025).
Singapore led the charge, becoming the first country to allow sales of cultivated meat. The US followed suit in 2023, with companies like UPSIDE Foods and GOOD Meat receiving the green light.
In April 2025, Australian startup Vow gained approval from Food Standards Australia New Zealand (FSANZ) to sell its cultivated quail product, marking the first such approval in the region. Shortly after, in May 2025, US-based Wildtype earned FDA approval to sell cultivated coho salmon. The salmon made its debut at Kann, a Portland, Oregon restaurant.
Meanwhile, the UK is several years behind these markets, though the government has started prioritising regulatory changes to help British companies catch up.
Restaurant Sales vs. Supermarket Sales
Globally, the introduction of cultivated meat has leaned heavily on restaurants rather than supermarkets. This approach allows companies to test their products in smaller quantities and gather feedback before scaling up for retail.
For example, in the US, UPSIDE Foods launched its cultivated chicken at high-end restaurants like Atelier Crenn, giving chefs and diners an early taste of the product. Supermarket sales, however, remain a longer-term goal.
The UK is likely to adopt a similar strategy. Cultivated meat will probably appear in select restaurants first, offering chefs and adventurous diners the chance to try it out. This phased rollout helps manage production costs and refine products based on real-world feedback, laying the groundwork for eventual supermarket distribution.
Product Types You'll See in Supermarkets
Whole Cuts vs. Processed Products
When cultivated meat first hits supermarket shelves, you'll mostly find processed products like sausages, burgers, nuggets, and mince. Why? These are much simpler to produce. Cultivated cells naturally grow in small pieces, which makes them easier to harvest and shape into consistent forms without needing complicated engineering.
Whole cuts, such as steaks or chicken fillets, are a different story. These require more advanced techniques, like edible scaffolds or 3D bioprinting, to arrange the cells into structures that replicate traditional cuts of meat. Since these methods are still evolving, whole cuts are expected to arrive later and will likely be marketed as premium items.
To keep costs manageable while delivering familiar flavours, early products may combine cultivated cells or fat with plant-based proteins like soy or pea. For instance, British company Ivy Farm Technologies has announced plans to release a "slaughter-free sausage" as one of its first supermarket offerings [8].
The challenges of production also affect the types of meat products available, as explained below.
Main Cultivated Meat Categories
The kind of cultivated meat you'll find depends on the category.
Chicken is leading the way globally. It's already gained regulatory approval in Singapore and the United States [3].
Beef is a focus for UK regulators, with applications submitted to the Food Standards Agency for products like cultivated steak and Wagyu beef [6]. Initially, expect to see beef mince and burgers, with premium whole cuts following as production scales up.
Seafood is also making waves. In May 2025, Wildtype secured FDA approval in the US for cultivated coho salmon [3]. UK shoppers could soon see similar options, including salmon cubes or fish cakes.
Cultivated fat is emerging as a game-changer, not as a standalone product but as an ingredient. Blending cultivated fat into plant-based products can significantly improve flavour and texture. According to the Good Food Institute Europe, "The first cultivated products to become widely available in Europe are likely to be ingredients like cultivated fat, which can enhance the flavour of plant-based meat" [2].
How to Read Labels and Certifications
UK Regulatory Approval Process
Before Cultivated Meat can make its way to UK supermarket shelves, it must first pass strict scrutiny by the Food Standards Agency (FSA) and Food Standards Scotland (FSS). These regulators categorise Cultivated Meat as "Products of Animal Origin" (POAO) since it originates from animal cells, even though it’s grown without the need for traditional slaughter [1].
Under Regulation (EC) 853/2004, Cultivated Meat doesn’t meet the UK’s current legal definition of "meat", which is defined as edible parts obtained through slaughter [1]. Because of this, labels must clearly differentiate these products from conventional meat to avoid misleading consumers.
In October 2024, the FSA was allocated £1.6 million to develop more efficient safety assessment criteria [6]. However, as of January 2026, no Cultivated Meat product has been authorised for sale to the UK public [4].
"Our new guidance provides clarity for businesses, helping them to understand and correctly demonstrate to UK food regulators how their products are safe." – Dr. Thomas Vincent, Deputy Director of Innovation, FSA [4]
Every product seeking approval must undergo detailed assessments to ensure it doesn’t trigger allergic reactions and that its nutritional profile matches traditional meat [4]. Manufacturers are also required to implement Hazard Analysis and Critical Control Points (HACCP) plans to identify and minimise risks during production [1].
This rigorous regulatory process directly impacts how product labels must communicate key details to consumers.
Common Label Terms and What They Mean
When Cultivated Meat finally becomes available in UK stores, labels will feature specific terms that provide insight into how the product is made. Words like "cultivated" or "cell-cultivated" (e.g., "cultivated chicken" or "cultivated beef") indicate that the meat was grown from animal cells rather than obtained through slaughter [1][3].
Labels must comply with Regulation (EU) 1169/2011, which requires clear ingredient lists, allergen warnings, and nutritional information [1]. Pay close attention to allergen warnings - if you’re allergic to conventional chicken, for instance, you might also react to cultivated chicken, as it is biologically identical to traditional animal tissue [4][5].
| Term | What It Means |
|---|---|
| Cell-Cultivated | Grown from animal cells under controlled conditions. |
| POAO | Products of Animal Origin; the legal classification for Cultivated Meat. |
| Slaughter-Free | A term highlighting that no animals were killed during production. |
| Nutritionally Appropriate | Indicates the product’s nutritional profile aligns with traditional meat. |
Labels must also clearly state the species of animal cells used to ensure transparency and reduce the risk of food fraud [11]. Always check for FSA authorisation on the packaging - this guarantees the product has passed rigorous safety checks [4]. Interestingly, a 2021 survey found that 75% of companies in the industry favour the term "cultivated meat" over alternatives like "cell-based" or "clean meat" [3].
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What Cultivated Meat Will Cost
Why Prices Are High Right Now
In the UK, cultivated meat is expected to hit supermarket shelves with a hefty price tag. The reason? Production costs are through the roof right now [13][12]. A major factor driving these costs is the growth media - the nutrient-rich solution that feeds the cells. At the moment, this media costs hundreds of pounds per litre, but for cultivated meat to become affordable, that figure needs to drop to about $1 (£0.80) per litre [3]. Adding to the expense is the reliance on pharmaceutical-grade ingredients, which are far pricier than food-grade alternatives. Transitioning to food-grade materials is a necessary step to bring costs down [12][9].
Another challenge lies in the bioreactors - the vessels used to grow the meat. Current models, which typically range from 2,000 to 3,500 litres, are far too small to support large-scale production efficiently [12].
"If you think about all those nutrients needed to feed the cells, a lot of those don't exist in industrial scales right now, because they've never needed to." – Amy Chen, COO, Upside Foods [5]
To put things into perspective, back in 2020, the production cost of cultivated meat was estimated at $17 (£13) per pound, compared to just $2 (£1.50) for conventional beef [5]. By the time it reaches the grocery store, that could mean a price of $40 per pound (£31). To make early products more affordable, some companies are working on hybrid options that mix a small percentage of cultivated cells - around 3% - with plant-based ingredients [12].
These challenges, especially the high costs of growth media and small-scale production, highlight the hurdles that need to be overcome for cultivated meat to become more accessible.
How Prices Will Change Over Time
While today's prices may seem daunting, the outlook for cultivated meat costs is much more optimistic. Since 2013, production costs have already dropped significantly [12]. Many companies are now aiming for price parity with conventional meat by 2030 [5][3]. This will be made possible by several advancements, including switching to food-grade growth media, engineering cells to rely on fewer expensive nutrients, and finding ways to reuse growth media [12]. Scaling up bioreactors to around 250,000 litres will also be a game-changer for reducing costs [5].
There’s already promising research suggesting that a widely used stem cell medium could be produced for 97% less than its current commercial price by tweaking its ingredients [9].
"When will [cultured meat] be in the supermarket around the corner? That'll be closer to 10 than to 5 years, I think." – Peter Verstrate, Mosa Meat [3]
The UK government is also stepping in to support the industry. A £12 million investment in the Cellular Agriculture Research Hub (CARMA) aims to accelerate progress and bring down costs [13]. With regulatory approvals moving faster, experts predict that cultivated meat could be available in UK supermarkets by 2027 [7].
All of these developments point to a future where cultivated meat becomes not just a novelty, but an affordable and accessible option for consumers.
How to Prepare for Cultivated Meat Products
Learn About Different Product Types
Getting familiar with the range of cultivated meat products can help you make informed choices when they become available. Initially, you'll likely see processed options like nuggets or burgers, as they're easier to produce than whole cuts [10].
One way to explore these upcoming options is through Cultivated Meat Shop. They offer detailed guides covering everything from cultivated chicken and beef to seafood and even pet food. These resources explain how each type is made and how it compares to traditional meat [14].
Another category to watch for is hybrid products. These combine cultivated animal cells or fats with plant-based proteins, delivering improved taste and texture while keeping costs more affordable [2]. Learning about these formats now will ensure you're ready to identify them when they hit the shelves.
By understanding these products in advance, you'll be better prepared to embrace cultivated meat as it becomes part of everyday shopping.
Join Waitlists and Get Updates
Keeping up with the latest developments is an easy way to stay ahead. Platforms like Cultivated Meat Shop let you join a waitlist for the UK's first direct-to-door cultivated meat delivery service. Signing up means you'll get timely updates on product availability and even sneak peeks at upcoming products through their "Insights & News" section [14].
Following regulatory progress is another smart move. Cultivated Meat Shop tracks milestones that indicate when these products might appear in supermarkets. Joining early not only keeps you informed but also connects you with this growing market.
"Safe innovation is at the heart of this programme. By prioritising consumer safety... we can support growth in innovative sectors." – Professor Robin May, Chief Scientific Advisor, Food Standards Agency [7]
What to Expect Next
Cultivated Meat is edging closer to becoming a regular feature on UK supermarket shelves, thanks to the Food Standards Agency's regulatory sandbox programme, which runs until February 2027. This initiative is designed to speed up safety assessments, making it easier for these products to reach consumers. Initially, you'll likely see processed options like burgers, nuggets, and sausages. These are often combined with plant-based ingredients to keep costs manageable while maintaining that familiar meat taste.
The potential benefits of Cultivated Meat are striking. It could reduce the environmental impact of meat production by up to 92%, require 90% less land, and cut air pollution by 94% [2]. Produced in sterile conditions, it eliminates risks from pathogens such as E. coli and removes the need for antibiotics entirely [2][10]. What's more, the production process takes weeks rather than months or years, offering a reliable, weather-independent food source [12].
As interest in this field grows, staying updated is key. For the latest on product releases, regulatory progress, and availability, you can check out resources like Cultivated Meat Shop.
The industry has already made impressive strides, with production costs dropping by over 1,000 times since 2013 [12]. The journey towards making these products widely available is becoming more tangible.
Whether you're drawn to it for its environmental benefits, health considerations, or its innovative approach, Cultivated Meat represents a forward-thinking shift in how we produce protein. By familiarising yourself with the basics now, you'll be well-prepared to make informed decisions when these products hit your local store shelves.
FAQs
What impact will cultivated meat have on traditional farming in the UK?
Cultivated meat could bring a fresh perspective to traditional farming in the UK by reducing the reliance on conventional livestock. This shift might lead to notable changes in how land is used, with less need for grazing areas. Freed-up farmland could be repurposed for initiatives like rewilding, carbon sequestration, or growing alternative crops.
For livestock farmers, the transition may come with challenges, such as reduced demand for their products. However, it also opens doors to new opportunities. Farmers could, for example, supply essential materials for cultivated meat production, like bioprocess inputs, or even convert their facilities to support cell-culture operations. Additionally, the growth of this industry might create jobs within its supply chain, offering rural communities a chance to participate in a more sustainable food system.
While the rise of cultivated meat is set to disrupt traditional farming practices, it also brings the potential for innovation and diversification. This evolution could support a lower-carbon future and reshape the economic landscape of rural areas across the UK.
What environmental advantages does cultivated meat offer?
Switching to cultivated meat brings considerable environmental advantages over traditional livestock farming. It requires up to 99% less land and 82–96% less water, which means natural habitats can be preserved, and the strain on freshwater supplies is significantly reduced. On top of that, greenhouse gas emissions drop by as much as 96% compared to beef, while energy consumption is up to 45% lower than conventional European beef production.
Another key benefit is that cultivated meat eliminates the use of antibiotics in farming, which helps tackle the growing issue of antimicrobial resistance. It also avoids the environmental impacts of large-scale feed crops and animal waste, such as soil degradation, nutrient runoff, and water pollution - while safeguarding wildlife habitats. For consumers in the UK, embracing cultivated meat in the future could align with national climate targets and encourage a more sustainable way of eating.
Does cultivated meat taste the same as traditional meat?
Cultivated meat is created using the same muscle, fat, and connective tissue cells found in conventional meat. This means it’s crafted to match the flavour, texture, and overall experience of eating traditional meat. In fact, early tastings across Europe have shown that many people struggle to spot any difference between the two.
With advancements in technology, producers are fine-tuning methods to mirror the exact characteristics of traditional meat, from its rich taste to its succulent texture. While some of the first products may use plant-based ingredients to aid the production process, the ultimate aim is for cultivated meat to be nearly identical to the meat we’ve grown accustomed to.
