From Cell to Shelf: The Promise and Pitfalls of Cultured Meat for Pets

The growing demand for sustainable food sources has led to the development of cultured meat. Cultured meat is produced by growing animal cells in a lab rather than harvesting animals for their meat. While the spotlight has predominantly been on its application in human diets, cultured meat is beginning to carve out a niche in the pet food industry with several ingredient suppliers beginning to release their version of the product.

While this has the potential to reduce the burden on the meat supply chain, there is considerable uncertainty regarding the nutritional adequacy, safety, regulation, and labeling of cultured meat.

Nutritional Considerations

Meat has long been a staple in pet food diets. This is due, in part, to the high palatability and favorable nutrient profile of meat, as the amino acid profile of meat is quite similar to the animal’s requirements. In general, the nutrient composition of cultured meats is poorly defined. Factors such as the culture media, growth conditions, and lack of physiological regulation during growth can shift the nutrient content from what is found in traditional meat.

In addition, the scaffolding material used for the growing cells influences the amino acid concentration of the final product. As a result, the ability of cultured meat to completely replace traditional meat in pet diets is unknown. Regardless, even at relatively low inclusion rates in pet food, cultured meat has the potential to reduce the impact pet diets have on the meat supply chain when the animal agriculture industry must dramatically increase production to support an increasing population and demand for meat.

Food Safety

Food safety is a complex topic and the food safety systems of meat attempt to prevent pathogenic organisms from proliferating. Meat can come in contact with these organisms in a variety of situations, such as contact with digestive or fecal material during slaughter or contact with dirty equipment during processing, to name a few. Prior to cooking, unsafe handling or exposure to uncontrolled conditions can result in the transfer or proliferation of these organisms, which can result in disease in humans and pets when consumed.

Cultured meat is often thought to lessen these food safety risks by reducing the risk of animal disease, antibiotic-resistant pathogens, and exposure to chemical hazards. However, this is not always the case, and cultured meat presents novel food safety challenges that are not generally present in meat. For example, compounds created by the cells during culture, the growth media, chemicals added to the media, and other materials used during the production of cultured meat may present food safety concerns in both the short and long term.

As cultured meat becomes more readily available, it is important to combine good food safety practices with safety studies to mitigate this risk.

Regulatory Issues

Regulatory approval is a primary challenge for cultured meat in pet food. In many regions, the regulatory frameworks governing food safety and animal feed are stringent, and cultured meat must undergo rigorous testing to ensure it is safe for consumption. This testing is quite expensive and typically requires several years of work and safety studies before a new ingredient is approved for use in pet food, though the discontinuation of the MOU has the potential to change this. As cultured meat is a relatively new product, regulatory agencies are still developing guidelines specifically for its production and use in animal feed.

In addition to regulatory approval, cultured meat is facing legislative challenges in some states. Earlier this year several states have introduced or passed (Florida and Alabama) legislation banning the manufacture or sale of cell-cultured meat in the state, with several other states considering a similar ban. Time will tell how this plays out in the long run, but these bans have the potential to stop cultured meat before it gets started.

Naming and Labeling

Similar to the regulatory challenges, the labeling of cultured meat products is not fully defined. While it is likely to vary somewhat based on production methods, labeling is crucial for consumer acceptance and the success of this ingredient in pet foods. Today, more than ever, consumers are conscious of the ingredients that go into their pet’s food and are seeking out products with ingredient declarations that they understand.

While proponents of cultured meat have sought to align the name to that of a traditional meal, opponents have been fighting for a clearer differentiation. In a world where the name of an ingredient carries an increasing amount of weight, the outcome of product labeling will certainly impact the success of this in pet food and beyond.

The Future of Cultured Meat

While there is a lot of hype about cultured meat, both positive and negative, it is unlikely to completely replace meat in the diets of pets. A large proportion of the population incorporates meat into their diets for cultural, palatability, cost, and nutrition reasons, and this is unlikely to change with the addition of novel analogues. Instead, it is likely to complement meat consumption in groups who are looking for novel alternatives to reduce their meat consumption. The same is likely true in pet food, where cultured meat is likely to complement meat rather than replace it in pet diets.

While niche diets that completely eliminate animal protein are beginning to show up in the market, their market share is small and this is unlikely to occur in mainstream products. Additionally, some forms of cultured meat are still cost-prohibitive, and significant advancements in their production are needed before these products get into the hands of consumers.

Regardless of what becomes of cultured meat, the scientific and technological advancements of the last century that paved the way for this innovation will continue to fuel innovation in animal agriculture and beyond as we solve the problem of feeding an ever-increasing population. If you are interested in developing novel protein ingredients for use in pet food, or would like to bring a vegan pet diet to market, contact BSM Partners’ team of experts who can help you get your idea across the finish line.

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About the Author

Dr. Chuck Zumbaugh works at BSM Partners as an Assistant Manager in Nutrition Services. He has experience in biochemistry, chemistry, software development, and animal nutrition. Outside of work, he enjoys spending time outdoors with his family in Kansas.