Federal Approval vs. Market Reality
The 2023 Green Light: FDA and USDA Approval
In a landmark moment for the alternative protein industry, US regulators cleared the path for lab-grown meat sales in June 2023. This milestone was the result of a two-step regulatory process involving both the Food and Drug Administration (FDA) and the US Department of Agriculture (USDA). First, the FDA assessed the safety of the cell-based product, issuing a 'no questions' letter to two California companies, Upside Foods and Good Meat. Next, the USDA's Food Safety and Inspection Service (FSIS) conducted facility inspections and approved the product labels. This joint oversight paved the way for the two companies to begin producing and selling their cultivated chicken. The US became only the second country in the world, after Singapore, to authorize the sale of cultivated meat.
Brief Restaurant Appearance and Subsequent Pause
Shortly after receiving the federal green light, both Upside Foods and Good Meat introduced their cultivated chicken to a select few high-end restaurants as a limited, initial market rollout. Upside Foods partnered with Michelin-starred restaurant Bar Crenn in San Francisco, while Good Meat collaborated with chef José Andrés' restaurant China Chilcano in Washington, D.C. However, these exclusive offerings were short-lived. By February 2024, reports indicated that sales at these restaurants had been paused. The temporary nature of these sales highlights a key distinction between regulatory approval and commercial viability. The goal was to generate buzz and gather consumer feedback rather than to establish a widespread market presence.
Production Hurdles: Scaling for the Supermarket
Despite achieving regulatory clearance, cultivated meat is currently not available in US supermarkets. The primary reason for this is the immense challenge of scaling production from small pilot facilities to a mass-market, industrial level. The initial batches sold were produced at a significant cost and volume far from what is needed for retail. The industry needs to build extensive infrastructure, including massive bioreactor capacity, to produce meat cost-effectively enough to compete with traditional animal agriculture. For now, claims that lab-grown meat is in grocery stores have been widely debunked by fact-checkers and experts.
The Maze of State-Level Regulation
State Bans and Legal Battles
While federal agencies have given their approval, the path to market is complicated by a growing number of state-level restrictions. Conservative legislatures, often in states with strong agricultural ties, have passed laws aimed at banning or severely restricting the sale and production of cultivated meat. As of 2024 and 2025, states like Florida, Alabama, and Nebraska have enacted outright bans on the product. Companies in the cultivated meat industry are challenging these bans, arguing they violate the US Constitution's Commerce Clause by protecting in-state conventional meat producers from out-of-state competition. A win for Upside Foods in a first-round legal challenge to Florida's ban provides a glimpse into the legal battles ahead.
Patchwork of Labeling Laws
Other states have focused on mandating specific labeling requirements rather than outright bans. In some areas, companies must clearly state that their product contains 'cell-cultured products' or risk misbranding penalties. This patchwork of state regulations, which often conflict with federal guidelines, creates a complex and uncertain environment for companies trying to commercialize their products.
Key State Actions on Cultivated Meat (as of late 2025):
- States with Bans: Florida, Alabama, Nebraska, and others have prohibited the sale or production of cultivated meat.
- States with Labeling Requirements: Iowa, Kansas, and others have passed laws requiring specific disclosures on alternative protein products.
- Ongoing Legal Challenges: The Institute for Justice is representing Upside Foods in its lawsuit against Florida's ban, with a first-round victory for the company already secured.
How Lab-Grown Meat is Made: The Cultivation Process
The production of cultivated meat, also known as cell-based or cultured meat, is a complex process involving several key steps. It does not involve slaughtering animals and is distinct from plant-based alternatives.
The steps typically include:
- Cell Collection: A small, harmless biopsy of cells is taken from a living animal. These cells are then screened and stored in cell banks for future use.
- Cell Growth: The cells are placed in large, sterile vessels called bioreactors. These are temperature-controlled and filled with a nutrient-rich media containing amino acids, vitamins, and sugars to encourage the cells to multiply.
- Differentiation: Once a sufficient number of cells are grown, growth factors and scaffolding—a structure for the cells to attach to—are added to guide the cells into differentiating into specific cell types like muscle and fat.
- Harvesting and Processing: The cells are harvested from the bioreactors and processed into final product forms, such as patties or nuggets, similar to how conventional meat is handled.
Cultivated vs. Conventional Meat: A Side-by-Side Comparison
| Feature | Cultivated Meat | Conventional Meat |
|---|---|---|
| Production Method | Grows real animal cells in a bioreactor with nutrient media. | Raises and slaughters livestock and poultry. |
| Primary Resources | Requires cell culture media, water, and energy for bioreactors. | Requires land, water, feed crops, and energy for livestock. |
| Environmental Impact | Potentially reduces land use, water consumption, and greenhouse gas emissions. | Significant land use, water consumption, and contributor to greenhouse gas emissions. |
| Availability in US | Not currently available for mass-market sale due to production challenges and legal hurdles. | Widely available in supermarkets and restaurants across the country. |
| Cost | High production costs currently make it expensive, though this is expected to decrease with scale. | Highly variable, dependent on market factors, but generally cheaper than initial cultivated meat products. |
The Path Forward for Lab-Grown Meat in the US
The future of cultivated meat in the US is poised between significant potential and considerable challenges. For mass-market availability to become a reality, several hurdles must be overcome. The industry needs to drastically reduce production costs and build the infrastructure to achieve economies of scale. This involves optimizing the cell lines, refining bioreactor designs, and developing more affordable nutrient media.
Consumer acceptance also remains a major unknown. While limited tastings have occurred, the public reaction to widely available lab-grown meat is untested. The industry must effectively communicate the benefits, such as reduced environmental impact and improved animal welfare, while addressing potential concerns about health, safety, and naturalness.
Lastly, the legal landscape needs clarification. Federal agencies have laid out a regulatory framework, but conflicting and restrictive state laws create uncertainty and hinder market entry. Lawsuits challenging these bans will likely continue to shape where and how cultivated meat can be sold in the future.
Conclusion
While federal regulators have given the go-ahead for specific cultivated chicken products from Upside Foods and Good Meat, lab-grown meat sold in the US is not yet a reality for the average consumer. Following a brief period of exclusive restaurant availability, sales have been paused. The path to widespread market entry is currently blocked by commercial scaling difficulties and a complex regulatory environment marked by state-level bans and varying labeling laws. For the time being, cultivated meat remains a futuristic concept rather than a common menu item, with its future availability contingent on technological advancements and legal resolutions.
Learn more about the science behind cultivated meat and the broader alternative protein sector.
