More and more consumers are open to trying cultivated meat, with younger generations leading the way. As investment and interest in the lab-grown meat market grow, non-animal proteins are predicted to overtake meat in just two decades, creating space for brands to experiment in this space.

With Singapore approving the first cell-based chicken for the mass market, the world is warming up to the idea of lab-grown meats. While sustainable alternatives for beef, chicken, and pork are prevalent, a wave of start-ups are hoping to put cultivated turkey, bull, and lamb on the menu.

Farming animals for cheap meat has proven an incubator for pandemics. With the effects of COVID-19 still at the forefront of people’s minds, how can we drastically curtail the chances of another outbreak, all the while feeding a growing population with diversifying dietary requirements?

Plant-based ‘meats’ have evolved from a mere curiosity to a legitimate alternative at restaurants and supermarkets. Beyond Meat is a pioneer in this space, but as new products emerge, its dominance isn’t guaranteed. So, how can it secure its status as the premier maker of ‘meat analogues’?