Frequently asked questions about cellular agriculture

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Cellular agriculture (CA) encompasses technologies for producing animal products—such as meat, fish, and dairy—directly from cells or microorganisms, without using the whole animal. This can be achieved, for example, through cell culture or innovative fermentation.

Cellular agriculture can reduce the climate impact of meat and dairy production, as well as the use of water and agricultural land and greenhouse gas emissions. As a sustainable source of protein, cellular agriculture contributes to a more sustainable food system, characterized by reduced antibiotic use, enhanced food and water security, a smaller ecological footprint, and greater attention to animal welfare.

A wide variety of products are produced using cellular agriculture: animal proteins that can serve as ingredients, as well as cultured meat, poultry, and fish, and other animal-derived products such as foie gras, eggs, and dairy. Non-food products are also produced.

All food products placed on the market in the European Union (EU) must be safe. The European Food Safety Authority (EFSA) assesses new products—so-called “Novel Foods.” EFSA gathers information and analyses regarding new products (provided by companies and independent analysts) and issues a scientific opinion to the European Commission and national decision-makers concerning the safe authorization of these products for the European market. A product may only be sold throughout the EU once it has been approved.

Market access depends on approval by European regulatory bodies. In the EU, the Novel Food authorization process takes approximately 1–2 years. Consequently, it may take several more years before products are widely available.

Billions of animals are slaughtered for food worldwide each year. Animal suffering also occurs in sectors where animals are not directly killed, such as the dairy and poultry industries. Cellular agriculture, which uses only a small quantity of microorganisms or animal cells, can prevent this.

The initial products will likely be sold in the premium price range, comparable to luxury meat or dairy. As scaling up becomes possible and production becomes more efficient, we expect prices to drop and eventually become competitive with conventional products.

Participation is possible only through producers organizing a tasting. All participants must undergo prior screening and sign a consent form explaining the product’s regulatory status and safety checks. Participation is voluntary, at one’s own risk, and not open to the general public.

Farmers can diversify their activities by contributing to the cultivated agriculture (CA) value chain—for instance, by supplying animal cells or crops for cell nutrition, or by operating pilot and production facilities. In this way, CA complements existing agriculture and livestock farming, offering opportunities for innovation and increased sustainability. RespectFarms is an example of a collaboration with farmers.