Lab-Grown Meat Hits Aussie Menus
Australia has just approved lab-grown meat, but will people actually eat it?
What Is Lab-Grown Meat?
Lab-grown meat, also called "cultivated" or "cell-cultured" meat, is real meat made from animal cells — but no animals need to be slaughtered. Instead, scientists grow the meat in large tanks, similar to brewing beer.
The process starts with collecting cells from an animal (alive or dead). These cells grow in a liquid filled with nutrients, sugars, and amino acids — similar to what helps cells grow inside a living body.
Eventually, the cells multiply into enough material to shape into food products, like mince or foie gras (a rich liver dish).
Australia's First Approved Product
The first lab-grown meat to be approved in Australia is foie gras made from Japanese quail cells. Sydney-based company Vow developed it, and it's set to appear on high-end restaurant menus in Sydney and Melbourne in the coming months.
Food Standards Australia and New Zealand (FSANZ) says the product is safe. Tests show the meat is stable, free from harmful bacteria, and poses no health risks.
It's Not All Smooth Sailing
The technology faces some big challenges:
High energy use: Making lab-grown meat takes a lot of power, so unless it's renewable energy, it’s not always eco-friendly
Expensive to produce: Special equipment and costly nutrients are required
Small scale: The world’s largest lab-grown meat factory (Vow’s in Sydney) still can’t produce enough to feed many people
Will People Actually Eat It?
Consumer trust is a hurdle. Many people, especially younger generations, are curious but unsure about eating meat made in a lab.
Curtin University researcher Professor Dora Marinova says young people care about the environment but still have doubts. "They are open to new diets, but they need the right information to feel confident," she says.
Money Problems in the Industry
The lab-grown meat sector has lost investor interest recently. Some companies are shutting down or merging due to high costs and slow progress.
Vow, for example, had to lay off 25% of its staff earlier this year. They’re now focusing entirely on launching their quail foie gras product and becoming profitable.
The Bottom Line
Lab-grown meat won’t replace traditional meat anytime soon. But it could become a premium, eco-conscious option for curious diners — if the price comes down and public trust grows.
Would you try it?
Source: https://www.abc.net.au/news/2025-06-24/lab-grown-meat-approved-for-sale-australia/105448604