The market for synthetic meat in Italy

Turning cultured meat into a $25 billion global industry by 2030 offers opportunities within and beyond today's food industry.

Dutch scientist Mark Post unveiled the first cultured meat burger on live television in 2013. Two years later, the first four cultured meat companies were founded. Since then, the industry has grown to more than 150 companies on six continents by the end of 2022, backed by $2.6 billion in investment, each aiming to produce cultured meat products. Dozens more companies have sprung up to create technological solutions along the value chain.

The artificial meat market is estimated to touch $450 billion by 2040, but Italy may not be part of it, according to a bill presented last March 28 by the Minister of Agriculture and Food Sovereignty, Francesco Lollobrigida, establishing thatthe production of food derived from cell cultures or tissues of vertebrate animals is prohibited in Italy.

A study showed that cultured meat, if produced using renewable energy, could reduce greenhouse gas emissions by up to 92 percent and land use by up to 95 percent compared to conventional beef. In addition, commercial production is expected to occur entirely without antibiotics and fewer foodborne illnesses are expected to occur.

By the end of 2022, there were 150 start-ups located around the world, supporting synthetic meat innovation. Italy has only one, Bruno Cell, which is progressing toward the creation of what could be the first Italian-made synthetic meat. U.S. and Israeli start-ups have reached funding volumes of more than half a billion dollars, reflecting what are the high expectations of this emerging market.

In addition, cultured meat production can further advance through the selection of cell lines from animals that are uncommon due to low meat content, long growth times or limited availability, triggering new dietary regimes that were previously not applicable.