How to feed the world in 2050 – the growing potential of cultivated meat

The demand for protein, in all its forms, is expected to grow significantly as the global population will reach over nine billion by 2050. At the same time environmental implications of meat mass production become more and more visible.

Subsequently, there is a sharp increase in the number of companies and investments focusing on meat alternatives such as plant-based meat and cultivated meat. BV4 has investigated to understand what the future of cultivated meat holds. The analysis includes in-depth research, the market’s future composition as well as macro-trends driving it. 

Here are some key elements of the report:

• The annual worldwide growth rate of the cultivated meat sector is projected to be around 19 percent in this decade.

• In 2021, EUR 1,3 bn were fundraised by startups in the cultivated meat industry through 79 deals. This represented a record in terms of funding on a yearly basis. Bottom line, there have been EUR 2,6 bn fundraised through 241 transactions over the 113 startups active within that field.

• Consumer's adoption willingness remains hard to evaluate: younger generations seem more keen to embrace and try the products while older generations show more resistance.

• There are still major technical challenges from a mass production viability. As of now, assuming that cultivated meat will be on everybody's plates in the next three years, is an illusion. Singapore has been the first country to approve a cultivated meat product, others are expected to follow – particularly the U.S.

• In the long run, cultivated meat could reduce carbon emissions by up to 92% should renewable energy be used

What is cultivated meat?

‍Cultivated meat, also known as cultured meat, is genuine animal meat (including seafood and organ meats) that is produced by cultivating animal cells directly. Cultivated meat is made of the same cell types arranged in the same or similar structure as animal tissues, thus replicating the sensory and nutritional profiles of conventional meat. 

You can download the full report here.