Cultivated meat is animal meat 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. This production method eliminates the need to raise and farm animals for food.
By the end of 2019, 55 announced early-stage companies around the world were focused on producing cultivated meat and seafood or serving these producers along the value chain, according to the Good Food Institute's 2019 State of the Industry Report.
So far, cultivated meat production facilities have not seen commercial scale. That said, plans are under way:
In August 2019, BlueNalu released a five-stage commercialization strategy that calls for moving the company from pilot-scale research and development to facilities with 150,000 square feet of food production space and the capacity to make 18 million pounds (~8,000 metric tons) of finished cultivated seafood products per year
In September 2020 Mosa Meat's head of operations announced that they will be scaling all the way up to a 200L bioreactor capable of producing 100kg of cultured burgers for each 200L production line.
What will be the largest cultivated meat production capacity, in metric tons per year, of a single facility by January 1, 2030?
This question will resolves as the highest reported production capacity, in metric tons per year, of a single physical facility that produces cultivated meat products by January 1, 2030.
The following types of evidence would decide the question:
A company publication (such as a press release) or a credible media report which reports the estimated maximum amount in metric tons that a single company produced within a 365 day time period.
Statements by other credible sources (such as independent credible outside analysts, governments, inter-governmental agencies) further qualify
Resolution requires the cultivated meat production facility to be operational, but it need not run at maximum production capacity. For a product to be deemed a "cultivated meat product", it must contain at least 20% cultivated meat by weight (where cultivated meat is here defined as meat that is grown primarily or entirely in cell culture, rather than in an animal’s body).
The production process may involve any medium, such as scaffolding techniques, cultivators or bioreactors. It may be further co-owned or co-operated by multiple organizations.