Lab-Grown Meat Hits Shelves: Taste, Texture, and Safety

The era of science fiction becoming dinner reality has arrived. With recent regulatory approvals in the United States, cultivated chicken—meat grown from animal cells rather than slaughtered livestock—is making its way to consumer plates. This shift represents one of the most significant changes in food technology in modern history, raising immediate questions about flavor, mouthfeel, and safety standards.

The Historic Approval: UPSIDE Foods and GOOD Meat

In June 2023, the United States became the second country in the world (after Singapore) to approve the sale of lab-grown meat. The U.S. Department of Agriculture (USDA) issued grants of inspection to two California-based companies: UPSIDE Foods and GOOD Meat (a division of Eat Just).

This approval followed a rigorous safety consultation with the Food and Drug Administration (FDA). The regulatory process established a specific framework:

  • The FDA oversees the cell collection, cell banks, and cell growth and differentiation.
  • The USDA oversees the harvesting, processing, packaging, and labeling of the final product.

This dual-agency oversight ensures that the chicken fillets and cutlets produced by these companies meet the same safety standards as conventional poultry found at Kroger or Whole Foods.

Taste and Texture: Does it Eat Like Real Chicken?

The primary hurdle for cultivated meat is the sensory experience. Consumers want to know if it mimics the taste and fibrous texture of traditional poultry. According to early reviews from pilot launches, the results are promising but distinct.

The Flavor Profile

Because cultivated meat is biologically identical to chicken at the cellular level, the flavor profile is effectively the same. It contains the same proteins and fats that create the “chicken” taste when cooked.

  • UPSIDE Foods: Taste testers describe their whole-cut chicken fillet as having a clean, savory flavor that reacts to searing and seasoning exactly like conventional meat.
  • GOOD Meat: Diners report a savory richness that pairs seamlessly with sauces and marinades.

The Texture Challenge

Texture is more complex to replicate. Conventional meat gets its texture from the animal moving, which develops muscle fibers and connective tissue. Cultivated meat is grown in steel tanks. To recreate the bite of a chicken breast, companies use texturizing methods.

  • Scaffolding: Companies use edible structures (often plant-based) to help cells grow in aligned fibers.
  • Mouthfeel: Early reviews indicate that while the meat is fibrous, it is often more tender or “softer” than a traditional chicken breast. It lacks the gristle, bone, and irregular connective tissue found in slaughtered birds.
  • Consistency: The product is uniform. Every bite is identical, which removes the unpredictability of buying conventional meat but might feel “too perfect” to some consumers initially.

Safety Standards: FDA and USDA Oversight

Safety is often the primary concern for shoppers. The production environment for cultivated meat is arguably safer than traditional animal agriculture. The meat is grown in sterile bioreactors that look more like a brewery than a farm.

Elimination of Pathogens

Because there is no slaughter process and no digestive tracts involved, the risk of fecal contamination is eliminated. This significantly reduces the risk of foodborne illnesses such as:

  • Salmonella
  • E. coli
  • Campylobacter

Antibiotic Usage

Traditional poultry farming often relies on antibiotics to keep birds healthy in crowded conditions. Cultivated meat production takes place in a sterile environment, meaning there is generally no need for antibiotics during the growth phase. This addresses a major public health concern regarding antibiotic-resistant bacteria.

From Restaurants to Grocery Stores: Availability Timeline

While the headline is that these products are “hitting shelves,” the rollout is currently limited to select partner restaurants. This is a strategic move to manage limited supply and introduce the product through high-end culinary experiences.

Initial Launch Locations:

  • Bar Crenn (San Francisco): UPSIDE Foods partnered with three-Michelin-star Chef Dominique Crenn to serve their cultivated chicken.
  • China Chilcano (Washington, D.C.): GOOD Meat launched their product at this Jose Andres restaurant.

The Retail Roadmap: Scaling production is the main barrier to seeing packages of UPSIDE chicken at your local Walmart or Costco. Current bioreactors cannot yet produce the volume needed to stock national grocery chains. Industry analysts predict a gradual rollout:

  1. 2024-2025: Continued availability in fine dining and specialty restaurants.
  2. 2026-2027: Small-scale launches in premium grocery stores (similar to how Impossible Foods started).
  3. 2028 and beyond: Broader availability as manufacturing facilities scale up to commercial capacity.

The Price Barrier

Currently, the cost of producing a pound of cultivated chicken is significantly higher than conventional chicken. While exact wholesale prices are proprietary, early restaurant dishes were priced to be comparable to other menu items, often because the companies subsidized the cost.

To compete in the grocery aisle, companies must achieve price parity. This requires massive infrastructure investment. Until they can produce millions of pounds per year, cultivated meat will likely remain a premium product priced similarly to organic or wagyu options.

Current Regulatory Opposition

It is important to note that while the federal government has approved these products, some states are pushing back. In May 2024, Florida Governor Ron DeSantis signed legislation banning the sale of lab-grown meat in Florida. Alabama followed with similar legislation.

These bans are largely driven by agricultural interests aiming to protect the traditional cattle and poultry industries. This creates a fragmented market where federal approval allows sale, but state laws prohibit it, likely leading to future legal battles regarding interstate commerce.

Frequently Asked Questions

Is cultivated chicken vegan? No. It is 100% animal meat grown from animal cells. It is not plant-based like Beyond Meat or Impossible Foods. However, because no animals are slaughtered in the production process, some vegetarians may choose to eat it based on ethical grounds.

Is it genetically modified (GMO)? It depends on the company. Some companies use non-GMO cells, while others may use genetic engineering to help the cells grow indefinitely or produce specific nutrients. UPSIDE Foods, for example, has stated they use gene editing in some of their processes to ensure cell viability.

Does it contain fetal bovine serum (FBS)? In the early days of research, FBS was used as a nutrient medium. However, companies like UPSIDE and GOOD Meat have moved toward serum-free, plant-based nutrient mixtures to feed the cells. This reduces costs and addresses ethical concerns regarding the sourcing of FBS.

Can I cook it the same way as regular chicken? Yes. Because it is cellularly identical to chicken, you must cook it to the same internal temperature (165°F) to ensure safety, and it can be fried, grilled, or roasted just like traditional poultry.