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  • Writer's pictureRayki Goh, MSc

Florida's Bold Move Against Lab-Grown (Cultivated) Meat. Will this legislative action stifle progress or safeguard traditional agricultural values?

Florida's legislative bodies are on the brink of enacting a law to ban the production and sale of lab-grown meat. If approved by Governor Ron DeSantis, he could impose fines of up to $500 or even 60-day jail sentences for those who sell or produce lab-grown meat. Is that fair?

Cultivated meat patty

The original article first appeared on Inside Climate News, a non-profit and independent news organization dedicated to reporting on climate, energy, and environmental issues. The original story can be found in the further reading section. The content presented herein reflects our viewpoint and interpretation of the news on the cultivated meat scene.

Dear Food People,


Florida's state legislative bodies have decided to put their foot down on lab-grown meat, pushing forward a bill that, if Governor Ron DeSantis signs off, would officially ban its production and sale. This move could set a precedent, making Florida the first state in the U.S. to enforce such a ban. Imagine that you could get fined up to $500 or even land in jail for 60 days for selling or making this stuff. And Florida might just be the beginning, with Arizona, Alabama, and New Hampshire eyeing similar legislation.


So, why all the fuss? Major players in Florida’s agriculture scene, like the Farm Bureau and the Cattlemen’s Association, argue that this kind of meat shouldn’t really be called meat and are pressing for more safety studies. On the flip side, there are voices concerned that this ban could throw a wet blanket on innovation and deter new food tech ventures from considering Florida as a base. Interestingly, despite the controversy, the bigwigs at federal health agencies have given lab-grown meat the green light, deeming it safe for consumption. However, if Florida’s ban becomes law, it could complicate matters for the cultivated meat sector across the country.


Despite the legislation still allowing for research activities, researchers, particularly those at the University of Florida, are closely monitoring this development as it could potentially impact their ongoing work in this field.


Now, if you haven’t got any idea what lab-grown meat is all about, it’s real meat. But instead of coming from animals raised on farms, it’s grown from animal cells in labs. A small cell sample from an animal initiates the process, which is cultivated in a bioreactor until it develops into muscle and fat tissue. The production of cultivated meat in a bioreactor relies on key ingredients such as glucose for energy, essential amino acids (e.g., glutamine, lysine) for protein biomass, inorganic salts (e.g., calcium chloride) for osmotic balance, vitamins (e.g., riboflavin, folic acid) for cell growth, and buffers to regulate pH. Fetal bovine serum is used for its growth factors, though its animal-derived nature presents challenges for sustainability and cost. Cells are grown in bioreactors under controlled conditions to encourage multiplication, leading to harvested meat similar to traditional meat.

Process of cultivating meat

A significant aspect of research and development is finding alternatives to animal-derived serum to enhance the scalability and sustainability of cultivated meat production. This approach could be a major win for the environment and animal welfare, sidestepping the traditional farm-to-table process. Despite its potential, lab-grown meat is still navigating through its infancy, grappling with challenges like regulatory hurdles and winning over consumers.


Talking dollars and cents, the cost to produce lab-grown meat has dramatically decreased, yet it remains pricier than conventional meat. The aim is to level the playing field by 2030, but it’s a challenging path that requires cutting down on the cost of production inputs and technological advancements. Health-wise, there’s a mix of optimism and unanswered questions. While some worry about the theoretical risks associated with the production process, such as increased cancer risk, others highlight the benefits, like reduced antibiotic use and a minimised risk of foodborne illnesses.


Scaling up production also presents its own set of obstacles, from slashing costs to enhancing efficiency, not to mention the tricky business of navigating evolving regulatory landscapes and making the concept palatable to consumers. Shifting our gaze to Asia, this region is rapidly emerging as a key player in the cultivated meat industry, presenting vast opportunities given its large, meat-loving population. Singapore is leading the charge, having already greenlit the commercial sale of lab-grown meat products. The country’s proactive "30 by 30" policy, aimed at boosting local food production, is a significant booster for alternative protein sources, including cultivated meat.


Other Asian nations are also on the move, setting the stage for regulations, though commercial sales are yet to begin. Malaysia, in particular, is emerging as a promising hub for cultivated meat, thanks to its biomanufacturing capabilities and favourable production costs. What’s really interesting is the higher acceptance rate of such novel food technologies among Asian consumers, especially when compared to the U.S. Yet, the industry in Asia faces familiar challenges: cost reduction, productivity enhancements, stable supply chains, and regulatory navigation. Collaboration between Eastern and Western entities is vital for technological exchange and industry growth.


In terms of popularity, seafood, chicken, and pork are leading the charge in Asia, reflecting regional dietary preferences, with a significant interest in beef in certain areas. Despite Singapore’s pioneering status, the availability of cultivated meat products remains limited, primarily due to production scaling and cost reduction challenges.


Lab-grown meat stands at the crossroads of innovation and tradition, embodying a forward-thinking approach to environmental stewardship, animal welfare, and global food security. Its proponents advocate for its potential to revolutionize meat consumption, emphasizing sustainability and health benefits. Conversely, traditional agricultural interests, exemplified by entities such as Florida's Farm Bureau and Cattlemen's Association, view this nascent technology as a disruptive force, raising concerns over its safety, definitional clarity, and the implications for conventional meat production. This divergence of opinion has culminated in legislative efforts, particularly in Florida, aimed at curbing the production and sale of lab-grown meat, in a bid to safeguard heritage farming practices and food production norms.


Amidst this debate, a notable discrepancy emerges between federal endorsements of lab-grown meat's safety and state-level initiatives to restrict it, posing a complex landscape for companies and researchers within the domain. Despite legislative barriers to commercial activities, research endeavours are permitted, though not without apprehension among academics and scientists, such as those at the University of Florida, regarding the future of cultivated meat studies.


This scenario in the U.S. contrasts sharply with developments in Asia, where regulatory environments and consumer sentiment more warmly embrace lab-grown meat. This regional variation underscores the global divergence in perspectives on food technology innovation and regulatory strategies, adding layers to the ongoing dialogue on how best to navigate the future of food production and consumption.


It's a fascinating time for the food industry, with innovation at its heart. And hey, feel free to drop us a message at if you've got something to say or a question to ask. Let's keep the conversation going and make food sustainability a part of our daily habits together.


Further Reading:

1. A*STAR. (2022) ‘Serving up Cultivated Meat and Seafood for Singapore’, A*STAR News. Available at:

2. Faunalytics. (2023) ‘The State of Cultivated Meat in Asia’, Faunalytics. Available at:

3. Florida Phoenix. (2024) ‘Florida Now Poised to Become the First State in the Nation to Ban Lab-Grown Meat’, Florida Phoenix. Available at:

4. GFI. (2022) ‘Reducing the Price of Alternative Proteins’, GFI. Available at:

5. Inside Climate News (2024) Across the Nation, Lawmakers Aim to Ban Lab-Grown Meat. Available at:

6. Landgeist. (2021) ‘Most Popular Type of Meat in Asia’, Landgeist. Available at:

7. VOA News. (2023) ‘Lab-Grown Meat Industry Makes Progress But Faces Supply, Public Acceptance Hurdles’, VOA News. Available at:

8. Vegconomist. (2023) ‘Southeast Asian Cultivated Meat Market’, Vegconomist. Available at:

9. What Is Cultivated Meat. (No date) ‘Process’, What Is Cultivated Meat. Available at:

10. Zidaric, T., Milojevic, M., Vajda, J., Vihar, B., & Maver, U. (2020). Cultured meat: Meat industry hand in hand with biomedical production methods. Food Engineering Reviews, 12, 498-519


The information provided in our articles is for educational and entertainment purposes only. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or another qualified healthcare provider with any questions you may have regarding a medical condition. The content on our website, including articles, is not meant to endorse or promote any specific medical treatments, products, or procedures. The information provided is based on general knowledge and research at the time of writing. Medical practices and knowledge are constantly evolving, and what may have been accurate at the time of publication may not be current or applicable today.


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