Lab-Grown Meat in 2026: What’s Approved, Which States Ban It, and What We Know About Safety

In 2017, a food technology company announced that it would sell chicken nuggets grown from cells taken from a chicken feather by the end of the year. The prediction proved far too optimistic, but the idea it described, meat grown from animal cells rather than raised and slaughtered, has since moved from laboratories into a handful of restaurants. U.S. regulators approved the first cultivated chicken products in 2023 and cultivated salmon and pork fat in 2025. At the same time, a growing number of states have banned the sale of cultivated meat altogether.

This article explains how cultivated meat is made, which products have been approved, how they are regulated and labeled, what is known about safety and environmental impact, and why the politics have become so heated.

How Cultivated Meat Is Made

Production starts with cells taken from a living animal, a fertilized egg, or an established cell line. These may be stem cells or other cells capable of multiplying. The cells are placed in large stainless steel vessels called bioreactors and bathed in a growth medium containing nutrients, such as amino acids, sugars, vitamins, and minerals, along with growth factors that signal cells to multiply. Early research relied on fetal bovine serum, an animal-derived ingredient, but companies have developed animal-free media to reduce cost and ethical concerns. Cells multiply over days or weeks, are then encouraged to develop into muscle and fat cells, and are harvested. Many products combine cultivated cells with plant-based ingredients to create familiar textures, such as nuggets, patties, or fillets.

A 2025 review in npj Science of Food by Sghaier Chriki, William Hallman, Jean-François Hocquette, and colleagues notes that the Food and Agriculture Organization and World Health Organization have completed a systematic identification of food safety hazards for cell-based foods, and identifies remaining research gaps, particularly in economics and social science, that must be addressed for the field to meet expectations.

Which Products Have Been Approved

In the United States, cultivated meat companies first complete a pre-market consultation with the FDA, which evaluates the production process and the safety of the cells and food. For livestock and poultry products, USDA’s Food Safety and Inspection Service then grants a grant of inspection for the facility and approves product labels. In June 2023, Upside Foods and GOOD Meat, a division of Eat Just, became the first companies cleared by both agencies to sell cultivated chicken, initially in a few restaurants.

According to the law firm Perkins Coie, on May 28, 2025, the FDA issued a “no questions” letter to Wildtype for its cultivated salmon, the first for cultivated seafood and the fourth overall for cultivated meat products. Because most seafood is regulated solely by the FDA, the salmon could be sold without a separate USDA approval, and it debuted at a restaurant in Portland, Oregon, according to industry newsletter Cultivated Bites. Mission Barns received FDA clearance for cultivated pork fat in 2025 and later USDA approval for its facility and label, and agricultural trade press reported that Believer Meats became the fifth company to pass the FDA’s review.

The State Bans

Even as federal regulators cleared products, several states moved to prohibit them. Florida and Alabama enacted bans in 2024, and Mississippi, Montana, Indiana, Nebraska, and Texas followed. Texas Governor Greg Abbott signed Senate Bill 261 on June 20, 2025, prohibiting the manufacture, distribution, and sale of cell-cultured protein for human consumption, effective September 1, 2025; the ban is scheduled to expire on September 1, 2027, unless lawmakers renew it. Other states, including Iowa and Missouri, have adopted labeling requirements that restrict how cultivated products can be described.

Supporters of the bans, often from cattle and agricultural states, argue that cultivated meat is unproven, that consumers should be protected, and that traditional ranching deserves support. Critics argue that the bans protect incumbent industries from competition, deny consumers choice, and conflict with federal safety determinations. Upside Foods sued Florida, arguing among other things that the ban unconstitutionally discriminates against out-of-state producers; Green Queen reported that a judge rejected the state’s request to dismiss the case.

Product type	Safety review	Inspection and labeling
Cultivated chicken, beef, pork	FDA pre-market consultation	USDA-FSIS inspection and label approval
Cultivated seafood (most species)	FDA	FDA (catfish is under USDA)
Plant-based meat alternatives	Standard FDA food rules	FDA labeling rules

Is Cultivated Meat Safe?

Regulators evaluate cultivated meat for hazards specific to its production: the identity and stability of cell lines, the safety of growth media ingredients and any residues in the final product, the potential for microbial contamination in bioreactors, and the composition of the final food, including allergens. The FAO and WHO have conducted a systematic identification of potential hazards for cell-based foods, and FDA’s pre-market consultations examine company data on these issues. Because cultivated meat is produced in sterile, controlled conditions, some experts note it may avoid certain risks of conventional meat, such as contamination with gut bacteria during slaughter, and does not require antibiotics in the way some livestock production does. Long-term studies of people eating cultivated meat do not yet exist because the products are new, which critics cite as a reason for caution.

Environmental Claims

Supporters argue that cultivated meat could reduce land use, water use, and greenhouse gas emissions compared with conventional livestock, especially beef, and reduce animal slaughter. Independent analyses have found that the climate benefits depend heavily on the energy used in production and on how growth media ingredients are produced. If bioreactors run on fossil-fuel electricity and media require highly purified ingredients, emissions could be higher than expected, at least for some products. Using renewable energy and food-grade media could improve the picture. These questions will become clearer only as production scales up.

Cost and Availability

Cultivated meat remains scarce and expensive. Approved products have appeared mostly in a small number of restaurants or in limited tastings, often as blends of cultivated cells with plant-based ingredients. Scaling up requires very large bioreactors, cheaper growth media, and efficient processes, and several companies have struggled to raise funding or have scaled back plans. Many analysts expect cultivated meat to remain a niche or premium product for years, possibly first succeeding as an ingredient, such as cultivated fat that improves the flavor of plant-based products, rather than as whole cuts.

Around the World

Singapore became the first country to approve the sale of cultivated meat, clearing GOOD Meat’s cultivated chicken in 2020. Israel approved cultivated beef from Aleph Farms in 2024. Regulators in the United Kingdom have approved cultivated meat for pet food and are evaluating products for human consumption, and authorities in Australia and New Zealand have assessed cultivated quail. The European Union has received applications, while Italy has banned cultivated meat production and sale. These different approaches mirror the divided politics within the United States.

Taste, Texture, and Nutrition

Early tasters of approved cultivated chicken products have generally described them as similar to conventional chicken in flavor, though textures vary, and many products are blends of cultivated cells and plant ingredients. Recreating whole cuts, such as a steak or chicken breast with natural muscle fibers, fat marbling, and connective tissue, remains a major technical challenge because cells need scaffolds and nutrient delivery to grow into thick, structured tissue. Nutritionally, cultivated meat can in principle be similar to conventional meat in protein and fat, and some developers are exploring ways to adjust fat composition. Detailed nutritional data for commercial products are limited because so few are available.

Animal Welfare and Ethics

A major motivation for cultivated meat is reducing the slaughter of animals. Producing meat from cells could, in theory, greatly reduce the number of animals raised for food. However, starting cell cultures still requires animal cells, and some growth media historically relied on animal-derived ingredients, which is why many companies have worked to develop animal-free media and stable cell lines that reduce the need for repeated biopsies. Ethical debates also include questions about naturalness, corporate control of food technology, and effects on farming communities.

Impacts on Farmers and Ranchers

Ranchers and livestock farmers are among the most vocal opponents of cultivated meat, and many state bans have come from major cattle-producing states. Concerns include unfair competition, misleading labeling, and the potential impact on rural economies that depend on livestock. Some analysts argue that cultivated meat is unlikely to displace conventional meat significantly for many years because of cost and scale constraints. Others suggest that farmers could participate in new supply chains, for example by supplying ingredients for growth media or cell lines. The outcome depends on technology, policy, and consumer demand.

What Consumers Think

Surveys show mixed attitudes. Many consumers are curious but uncertain, and willingness to try cultivated meat varies by age, country, and how products are described. Concerns commonly include safety, naturalness, and taste, while potential benefits such as animal welfare and environmental impact appeal to some. Terms used on labels, such as “cell-cultivated” or “lab-grown,” can affect perceptions. Experience from plant-based meat, whose sales grew rapidly and then slowed, suggests that taste, price, and convenience will matter most for long-term adoption.

The Investment Roller Coaster

Cultivated meat attracted billions of dollars in venture capital during the late 2010s and early 2020s, when investors expected rapid cost declines and large markets. As technical and scaling challenges became clearer and interest rates rose, funding slowed considerably, and several companies cut staff, paused facility plans, or shut down. Some firms have shifted toward business-to-business models, such as supplying cultivated fat or cells to other food companies, or toward markets with supportive regulators. The sector’s financial health will strongly influence whether approved products reach more consumers.

Religious and Dietary Considerations

Cultivated meat raises novel questions for religious dietary laws. Religious authorities have debated whether cultivated meat can be considered kosher or halal, often focusing on the source of the starting cells, whether the animal was slaughtered according to religious rules, and the ingredients in growth media. Some authorities have issued preliminary opinions suggesting cultivated products could be acceptable under certain conditions, while others have expressed caution. For vegetarians and vegans, cultivated meat presents its own questions, since it is made from animal cells even if no animal is slaughtered for each product.

Labeling and Consumer Information

How cultivated meat is named on labels has been contentious. USDA has approved labels for cultivated chicken products using terms such as “cell-cultivated chicken,” and the agency has signaled plans to develop formal labeling rules. Livestock groups have pushed for terms that clearly distinguish cultivated products from conventional meat, while cultivated meat companies have favored terms they consider accurate but not disparaging. Several states have adopted their own labeling requirements, and Texas’s law would require cultivated products to be labeled as imitation if they become legal after the ban expires. Clear labeling helps consumers make informed choices regardless of their views on the technology.

Comparing Protein Alternatives

Type	Made from	Availability
Conventional meat	Raised and slaughtered animals	Widely available
Plant-based meat	Plant proteins, fats, flavors	Widely available
Fermentation-derived proteins	Microorganisms producing specific proteins or biomass	Growing, often as ingredients
Cultivated meat	Animal cells grown in bioreactors	Very limited, mainly restaurants

The Original Promise and Reality

The 2017 announcement of cultivated chicken nuggets made from feather cells captured public imagination, partly because it promised meat without slaughter at affordable prices within months. Reality proved slower. Companies had to develop cell lines that grow reliably at scale, replace costly ingredients in growth media, design large bioreactors, and complete regulatory reviews that did not yet exist. The first U.S. approvals came six years later, and products remain far from supermarket shelves. This gap between early promises and actual progress is common in food technology and is a useful reminder to evaluate announcements about future products with caution.

Cultivated Meat and Health

Because cultivated meat is still rare, there is little research on its health effects compared with conventional meat. Some developers argue that controlled production could allow healthier fat profiles, reduce contamination with foodborne pathogens, and avoid antibiotic residues. Others note that processed products, whether cultivated or conventional, may contain added ingredients that affect nutritional quality. Dietary guidelines recommend limiting processed meats and red meat for long-term health, and it is unknown whether cultivated versions would carry similar risks, which depend on factors such as composition and processing. Long-term studies will be needed once products are more widely consumed.

Global Food Security Perspectives

Some researchers and policymakers see cultivated meat as one possible tool for meeting rising global demand for protein with fewer environmental impacts, alongside plant-based foods, more efficient livestock production, and reduced food waste. Others argue that the technology is too expensive and energy-intensive to contribute significantly to food security in the near term, and that resources would be better spent on proven approaches. Countries such as Singapore have supported cultivated meat partly to strengthen food security in a nation that imports most of its food. The debate reflects broader disagreements about the role of high-tech solutions in food systems.

What to Watch

Court challenges. The outcome of Upside Foods’ lawsuit against Florida could influence other state bans.

Ban expirations. Texas’s ban is set to expire in 2027 unless renewed, and other states may consider new laws.

New approvals. Additional companies and products, including beef and seafood, are seeking regulatory clearance.

Cost and scale. Whether companies can produce at volumes and prices that compete with conventional meat remains the central question.

Hybrid products. Cultivated fat or cells blended into plant-based products may reach consumers sooner than whole cuts.

Key Terms

Cultivated meat: Meat produced by growing animal cells outside an animal, also called cell-cultured or lab-grown meat.

Bioreactor: A vessel providing controlled conditions for growing cells.

Growth medium: The nutrient solution in which cells are grown.

Pre-market consultation: FDA’s review of a company’s safety data before a cultivated product is sold.

Grant of inspection: USDA authorization for a facility to produce meat or poultry products under inspection.

The Bottom Line

Cultivated meat has moved from a futuristic promise to a regulated, though tiny, part of the food system. U.S. regulators have cleared cultivated chicken, salmon, and pork fat from several companies, while at least seven states have banned sales. Products remain scarce and expensive, safety reviews have been completed for approved products, and environmental benefits depend on how production scales. Whether cultivated meat becomes a mainstream food will depend on cost, taste, regulation, and public trust over the coming years.

How Cultivated Meat Is Inspected

Once a cultivated meat or poultry product has passed FDA’s pre-market consultation, production shifts to USDA oversight. Under a 2019 formal agreement between the agencies, FDA oversees cell collection, cell banks, and the growth and differentiation of cells, while USDA’s Food Safety and Inspection Service takes over at the harvest stage, inspecting facilities, overseeing processing, and approving labels for meat and poultry products. This handoff mirrors how each agency’s expertise applies: FDA in food additives and biological processes, USDA in meat and poultry inspection. For seafood other than catfish, FDA oversees the entire process.

Inspections focus on sanitation, contamination controls, and accurate labeling, similar to conventional meat facilities, along with process-specific concerns such as sterility of bioreactors and control of growth media ingredients.

Common Misconceptions

“Cultivated meat is plant-based.” It is made from animal cells, though some products blend in plant ingredients.

“It is already in supermarkets.” Availability is very limited, mainly in a few restaurants.

“It has not been reviewed for safety.” Approved products completed FDA pre-market consultations; meat and poultry products also require USDA inspection.

“It is genetically modified.” Some cell lines may be modified to grow indefinitely, while others are not; companies disclose this to regulators.

“State bans mean it is unsafe.” Bans reflect political and economic debates as well as safety concerns; federal agencies have cleared approved products.

Key Facts at a Glance

The FDA completed its first pre-market consultation for cultivated meat in 2022, and Upside Foods and GOOD Meat received approval to sell cultivated chicken in June 2023. In May 2025, the FDA issued a no-questions letter for Wildtype’s cultivated salmon, the first for seafood, and Mission Barns’ cultivated pork fat later received FDA and USDA clearances. Additional companies have since passed FDA review. States including Alabama, Florida, Indiana, Mississippi, Montana, Nebraska, and Texas have banned or restricted cultivated meat; Texas’s ban took effect September 1, 2025, and expires September 1, 2027, unless renewed. Singapore approved cultivated chicken in 2020 and Israel approved cultivated beef in 2024.

Because the sector is changing quickly, readers should check recent news and regulatory announcements for the latest approvals, product launches, and state laws.

Further Reading

Readers interested in cultivated meat can follow FDA and USDA announcements on approvals and labeling, state legislative trackers for bans and labeling laws, scientific journals publishing research on cell culture and food safety, and industry newsletters that summarize developments. FAO and WHO reports on cell-based food safety provide an international perspective. Because the field changes quickly, checking dates on articles is important; information from even a year or two ago may be outdated.

Whatever one’s view of the technology, informed public debate benefits from accurate information about what has been approved, what remains unproven, and how the rules are changing in different states and countries.

A Balanced View

Cultivated meat is neither the immediate replacement for animal agriculture that early enthusiasts predicted nor the dangerous “fake meat” some opponents describe. It is an early-stage technology that has passed regulatory safety reviews for a handful of products, faces major cost and scaling challenges, and has become entangled in political debates about agriculture, regulation, and food choice. Its future will depend on technical progress, investment, consumer acceptance, and how governments choose to regulate it. Following developments with an open but critical eye is the best way to understand where it may lead.

For now, most people will encounter cultivated meat only in news stories, and decisions about whether to try it, if it becomes available locally, can be made with the same attention to labels, sourcing, and personal values that guide other food choices.

Questions to Ask About a Cultivated Product

If cultivated meat becomes available near you, consider asking: Which company made it, and has it completed FDA review and, for meat and poultry, USDA inspection? What portion of the product is cultivated cells versus plant-based ingredients? What growth media were used, and were they animal-free? How is it labeled, and does it disclose its production method clearly? How does its price and nutritional content compare with conventional and plant-based alternatives? These questions help consumers evaluate a new category of food on its merits, in the same way they would evaluate any unfamiliar product.

Restaurants serving cultivated products have generally been eager to explain them, and asking staff about the product is often the easiest way to learn more.

How This Story Compares With Other Food Technologies

Cultivated meat follows a pattern seen with other food innovations, from margarine to genetically engineered crops to plant-based burgers: early hype, regulatory debates, opposition from established industries, labeling battles, and gradual market testing. Some innovations become mainstream; others remain niche or fade. Plant-based meat, for example, grew rapidly and then plateaued as consumers weighed taste, price, and ingredients. Cultivated meat faces even greater cost and scale challenges. Its trajectory will offer lessons about how societies evaluate and adopt new ways of producing food.

For consumers, the most important takeaway is that cultivated meat is real but still rare, regulated but politically contested, and promising but unproven at scale. Staying informed through reliable sources will help people evaluate new products and policies as they emerge over the next several years, and decide for themselves whether and how cultivated meat fits into their own diets and values.

Policymakers face similar choices: how to protect consumers and farmers while allowing safe innovation, and how to ensure labels give people the information they need.

Readers in states with bans should note that the laws generally prohibit the sale and production of cultivated meat within the state; they do not affect federal approvals or the availability of products in other states. Court decisions, legislative changes, and ban expirations could alter the situation, so state-specific rules are worth checking periodically for anyone following the issue closely, especially in states where lawsuits or new bills are pending.

The coming years will show whether cultivated meat can overcome its technical and economic hurdles, how courts and legislatures resolve the conflicts over state bans, and whether consumers who have the chance to try it decide to make it a regular part of their diets or treat it as an occasional novelty.

Cultivated Meat for Pets

Pet food has become another early market. The United Kingdom approved cultivated chicken for use in pet food in 2024, and a pet food containing cultivated chicken went on sale there in 2025, offering an example of how cultivated products may reach consumers through channels other than restaurants.

Frequently Asked Questions

Is lab-grown meat available to buy?

Only in very limited amounts, mainly in a few restaurants. Several products have U.S. approval, but production remains small.

Is cultivated meat real meat?

It is made from real animal cells, so it is animal tissue, but it is grown in bioreactors rather than in animals. Many products also contain plant-based ingredients.

Is cultivated meat safe to eat?

Approved products have passed FDA pre-market safety reviews, and USDA inspects meat and poultry facilities. Long-term consumption data do not yet exist.

Which states ban cultivated meat?

States including Alabama, Florida, Indiana, Mississippi, Montana, Nebraska, and Texas have enacted bans or restrictions. Some others regulate labeling.

How is cultivated meat labeled?

USDA has approved labels using terms such as “cell-cultivated” for chicken products. Several states have their own labeling requirements.

References

1. Chriki S, Hallman W, Hocquette JF, Ellies-Oury MP, Takeuchi M. Food culture and cell-culture: technical, ethical and social frontiers. npj Science of Food. 2025;9(1):49. PMID 40210620
2. Perkins Coie. Cultivated Meat Snapshot: Recent Federal and State Actions. 2025. perkinscoie.com
3. Cultivated Bites. The Month in Cultivated Meat: June. 2025. cultivatedbites.substack.com
4. Green Queen. Texas, America’s Largest Beef Producer, Becomes Seventh State to Ban Cultivated Meat. 2025. greenqueen.com.hk

Last updated: October 6, 2026