There are a handful of lab-grown meat products that have appeared over the last few years, many of them from Israeli start-up SuperMeat, which just opened the world's first lab-grown meat restaurant called The Chicken. The new restaurant in Tel Aviv serves cultured or cell-based chicken that's made next door in the start-up's production plant—which can even be seen by diners through a large window.
Currently, diners are not required to pay for their meals as the restaurant is focused on collecting feedback for its products. At the restaurant, there are two varieties of SuperMeat’s chicken burger available, both of which have crispy chicken fillets, brioche buns and classic toppings. There are plant-based items like celeriac root salads and white torte with vanilla mousse on the menu.
Lab-Grown Meat Restaurants
The Chicken by SuperMeat Serves Dishes with Cultured Cell-Based Meat
Trend Themes
1. Lab-grown Meat - Disruptive innovation opportunity: Develop new lab-grown meat products and create more restaurants offering cultured or cell-based meat.
2. Cell-based Food Production - Disruptive innovation opportunity: Explore the potential of producing cell-based food in a more efficient and scalable manner to meet growing consumer demand.
3. Plant-based Alternatives - Disruptive innovation opportunity: Develop innovative plant-based alternatives to complement lab-grown meat options and cater to diverse dietary preferences.
Industry Implications
1. Food Technology - Disruptive innovation opportunity: Revolutionize the food industry by investing in research and development of lab-grown meat and cell-based food production.
2. Restaurant and Hospitality - Disruptive innovation opportunity: Embrace the trend of lab-grown meat and cell-based food by offering unique dining experiences and incorporating these innovative products into menus.
3. Plant-based Food Industry - Disruptive innovation opportunity: Collaborate with lab-grown meat companies to create synergistic plant-based alternatives and meet the evolving needs of health-conscious consumers.