In fact, the cultured meat market is estimated to reach an eye-watering $25 billion by 2030 according to McKinsey, but only if it can overcome hurdles such as price parity and consumer acceptance.

To do so, significant innovation in the science behind these products will be crucial for the industry's growth.

In the graphic below from CULT Food Science, Visual Capitalist's Katie Jones and Sabrina Lam provide a visual overview of some of the technologies behind the creation of cultured meat products.

What is Cultured Meat?

To start, cultured meat is defined as a genuine animal meat product that is created by cultivating animal cells in a controlled lab environment—eliminating the need to farm animals for food almost entirely.

"Cultured meat has all the same fat, muscles, and tendons as any animal…All this can be done with little or no greenhouse gas emissions, aside from the electricity you need to power the land where the process is done."

- BILL GATES

Because cultured meat is made of the same cell types and structure found in animal tissue, the sensory and nutritional profiles are like-for-like. Let's dive into how these products are made.