Modern cell and tissue culture techniques allow for the production of meat without the need for animal slaughter. During the program, Dr. Nadezhdin, who heads the Research Laboratory of Cellular, Assisted, Reproductive, and DNA Technologies at Research Institute of Pharmacology of Living Systems in Belgorod National Research University (BelSU), emphasized that cultured meat is not just an alternative to traditional livestock farming but also a critical step toward addressing global food challenges.
According to Dr. Nadezhdin, the technological process involves selecting cells, reproducing them, and forming tissues in specialized environments. It is essential to create optimal conditions for cell growth, division, differentiation, and tissue substrate formation. This technology can be applied to various animal species, including traditional meats like beef, poultry, and fish, as well as more exotic varieties. He highlighted the roles of robotics and 3D printing as pivotal in advancing this field.
Dr. Nadezhdin pointed out that a small startup in California has successfully introduced Italian-style meatballs made from cultivated pork to the U.S. market, albeit at more than double the price of traditional meatballs. He noted that Russia began its research into in vitro meat production technologies in 2013, with ongoing studies emerging since then.
However, he stressed the need for a strong industrial partner to anchor these projects: “To truly advance this technology, we need an industrial partner who will select the right animal and then directly participate in the technology’s development. This is challenging within a purely academic context due to the significant resources required.”
Dr. Nadezhdin explained that BelSU has partnered with Agro-Belogorie Group of Companies to develop cultured meat technology. Unfortunately, progress has been delayed due to regional circumstances affecting the establishment of necessary facilities and infrastructure.
When discussing the prospects for widespread adoption of cultured meat technology, Dr. Nadezhdin underscored the importance of advancements in robotics, artificial intelligence, and nuclear energy. He stated that these factors significantly influence society’s overall development pace. The seemingly straightforward process of creating cellular meat is complex and will only flourish in countries committed to advancing robotics and biotechnology for both national and global benefit.
“Cell-based meat technology poses a challenge to society and humanity as a whole. It’s a sophisticated set of technologies, and those who successfully launch it will demonstrate their leadership in this field to the global community,” he remarked.
He further illustrated this point by referencing ambitious space exploration plans:
“For instance, Elon Musk aims to fly to Mars. Would you take a cow to space with you? How many food packets would you need for an astronaut on a ten-year mission? The ability to envision such distant futures is crucial.”
Addressing the topic of regulation and safety concerning cultured meat, Dr. Nadezhdin highlighted the development of the FoodNet action plan in 2022. This plan is one of ten roadmaps under the National Technology Initiative (NTI), which encompasses five key areas: smart agriculture, accelerated breeding, new sources of raw materials, affordable organics, and personalized nutrition. Crafted by experts from the Agency for Strategic Initiatives (ASI), the plan aims to establish a regulatory framework that supports the growth and development of NTI markets, along with a robust project support infrastructure.
Dr. Nadezhdin noted that a conceptual framework for these regulations is currently being developed. Rospotrebnadzor, Russia’s Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing, is actively monitoring international practices. While lab-grown meat products are not yet available on the Russian market, inquiries are already being directed to institutions like the Federal Research Centre of Nutrition and Biotechnology of the Russian Academy of Sciences, which are working on establishing necessary standards. Dr. Nadezhdin emphasized that all new food products must undergo rigorous testing to ensure consumer safety.
“Our country has enormous bioresources – no other country in the world possesses such vast resources. So, it’s unrealistic to suggest that we won’t be able to regulate this sector. We will succeed, and we will also discover more effective technologies,” Dr. Nadezhdin expressed with optimism.
The full episode of the program “A Question of Science: Cultured Meat” is available to watch on the Smotrim platform.
