Beyond Meat offers a more readily available and affordable alternative to traditional meat with a focus on plant-based ingredients and established distribution. Lab-grown meat holds promise for reducing animal suffering and potentially environmental impact, but faces challenges in cost, regulation, and widespread availability.
| Attribute | Lab-Grown Meat (Cellular Agriculture) | Beyond Meat Plant-Based Meat |
|---|---|---|
| Production Method | Produced from animal cell culture, not from raising and slaughtering animals. Distinct from plant-based alternatives. | Plant-based, using heating, cooling, and pressure to create the fibrous texture of meat from plant-based proteins. |
| Primary Ingredients | Animal stem cells cultured in bioreactors using a nutrient-rich cell feed (media) containing amino acids, sugars, vitamins, minerals, and water. | Proteins, fats, minerals, flavors and colors, and carbohydrates from plant-based sources like peas, beans, potatoes, and brown rice. Some products contain rice protein, methylcellulose, potato starch, apple extract, sunflower lecithin, and beet juice. The newest versions include avocado oil, fava beans, and lentils. |
| Nutritional Profile | Under investigation, intended to be nutritionally comparable to traditional meat. Can be produced with lower levels of saturated fat. | Good source of protein. No cholesterol, hormones, or GMOs. Lower in saturated fat compared to traditional meat. Some versions have 60% less saturated fat than previous versions. Contains vitamins and minerals. The Beyond Burger IV has calcium, iron, and potassium. Contains fiber. Sodium content can be high, but the company has been working to reduce it. |
| Environmental Impact | Potentially more environmentally friendly (less land, water, fewer greenhouse gases) but some studies suggest higher impact depending on production methods. Emissions could be significantly lower with renewable energy. | Generally, plant-based meats have a significantly reduced environmental impact compared to animal-based products. Uses less land and water. Generates fewer greenhouse gas emissions. Requires less energy. However, some experts note the importance of considering the full range of environmental factors, including the sourcing of ingredients like soy and coconut oil, to avoid overlooking potential trade-offs. |
| Animal Welfare | Aims to reduce animal suffering but currently relies on stem cells from live animals. Some processes use fetal bovine serum (FBS), though alternatives are being developed. | Animal-free and vegan. Shifting to plant-based meat can positively affect animal welfare. |
| Taste and Texture | Limited data. Some compare the taste to a McDonald's hamburger, others describe it as savory and rich. Researchers are working on lab-grown fat to improve flavor and texture. | Designed to mimic the taste and texture of animal-based meat. The company uses a process of heating, cooling, and pressure to create the fibrous texture of meat. Some reviewers note a "bean-y" undertone or that it tastes like a well-seasoned turkey burger. |
| Cooking Performance | Information is limited, but researchers are exploring methods to fine-tune the texture of cultured fat to resemble real-life fat within meat. | Browns and sears similarly to ground beef. The new recipe browns better due to avocado oil's higher smoke point. |
| Availability and Distribution | Not yet widely available. Available in Singapore, Israel, the US, and the UK. As of November 2024, Singapore was the only place where you can buy cultivated meat. | Available in over 190,000 grocery stores, restaurants, hotels, and universities in over 80 countries worldwide. |
| Price per Pound/Serving | Currently high. A 2021 analysis estimated US$17 to $23 per pound. The first lab-grown burger cost over US$300,000 in 2013. SuperMeat can now produce cultivated chicken at $11.79 per pound. | More expensive than 80/20 ground beef, but sometimes comparable to leaner ground beef. |
| Regulatory Approval Status | Singapore approved lab-grown chicken in 2020. The U.S. FDA and USDA jointly regulate lab-grown meat in the United States. In June 2023, the USDA issued grants of inspection to UPSIDE Foods and GOOD Meat. Israel has approved the sale of Aleph Farms' Black Angus Petit Steaks. | Not specified in the search results. |
| Shelf Life and Storage Requirements | Can generally be stored in the fridge for approximately three to five days, similar to traditional fresh meat. It should be stored in a refrigerator at 40 0 F (4 0 C) or lower. Once opened, it should be consumed within two days. | Keep refrigerated until ready to cook. Use within 3 days of opening. If purchased frozen, thaw in the fridge and use within 10 days. If kept frozen, use by the date printed on the pack. Plant-based meat will generally last in the fridge, unopened, for at least a week to 10 days, depending on the brand. |
| Allergen Information | Not widely available, but the culture media may induce allergic reactions in some consumers. | Contains pea protein. People with severe allergies to legumes like peanuts should be cautious when introducing pea protein into their diet. Free from soy and gluten. |