Higher Steaks recently produced the first lab-grown bacon of its kind, introducing a cultivated and sustainable version of a popular meat product. The UK-based company recently announced the first prototype of lab-grown bacon, which is made with cultivated animal cells with plant-based meat—a split of about 70% cultivated meat and 30% plant-based meat—and looks just like 100% bacon.
Higher Steaks is also working on lab-grown pork belly, which is about 50-50 cultivated meat and plant-based meat. The slaughter-free meat products have the potential to offer a more ethical, low-impact way for flexitarians to enjoy their favorite breakfasts, lunchtime sandwiches and more.
The demand for sustainable alternatives is now even seeing some of the world's most well-known fast food chains preparing to introduce lab-grown meat products of their very own.
Image Credit: Higher Steaks
Why This Trend Is Growing
- Lab-grown Meat
- The creation of lab-grown bacon showcases the potential for cultivating meat products in a sustainable and ethical way.
- Flexitarian Diet
- Lab-grown bacon and other cultivated meat products provide a new option for flexitarians looking for more ethical, low-impact alternatives to traditional meat.
- Fast Food Innovation
- The interest in lab-grown meat is leading fast food chains to explore introducing their own sustainable meat alternatives, disrupting the traditional fast food industry.
Industries Being Reshaped
- Lab-grown Meat Industry
- The lab-grown bacon breakthrough highlights opportunities for innovation and growth within the cultivated meat industry.
- Plant-based Meat Industry
- The combination of cultivated meat with plant-based meat in lab-grown bacon opens up new possibilities for collaboration between lab-grown and plant-based meat companies.
- Fast Food Industry
- The potential introduction of lab-grown meat products in fast food chains presents a disruptive innovation opportunity within the fast food industry, aligning with the growing consumer demand for sustainable alternatives.
