The race to commercialise cell-based meat is heating up, with the UK and Australia emerging as key players in this transformative industry. As global demand for sustainable food sources grows, cell-based meat promises significant environmental and economic benefits. In this opinion piece, Vijay Kumar, senior scientist of cultivated meat at British tech and innovation company CPI, explores the progress both nations have made in advancing cultivated meat technology.

Summers in the UK and Australia are often seen through the lens of great sporting rivalries – whether in the pool at the Olympic Games or on the cricket field during the prestigious Ashes series. Yet these two nations are also racing to commercialise what could become a foundational industry of the future: cultivated meat.

The environmental and economic promise of cultivated meat

Cultivated meat offers well-documented benefits, from advancing net-zero goals to bolstering food security. In Europe, meat, eggs and dairy account for approximately 83% of greenhouse gases produced by the food sector. Additionally, the UK's Independent Committee on Climate Change recommends reducing meat and dairy consumption by 20% to meet the national net-zero target by 2050, contributing to food security, healthy diets, biodiversity and resilience.

The alt-protein market is projected to grow significantly in the coming years, with Europe and the UK expected to reach £6.8 billion by 2025. Currently, meat and dairy alternatives only represent a small fraction of the market share (0.7% for meat and 3% for dairy), indicating a substantial growth opportunity. This sector’s expansion presents the UK and other nations with the chance to lead in a new industry, boosting exports and creating jobs.

UK and Australia: Different strengths, common goal

How close are the UK and Australia to commercialising cultured meat? Having worked with innovative start-ups in both countries, I’ve seen their distinct approaches firsthand. The UK stands out for its world-class academic institutions and research talent, while Australia’s entrepreneurial spirit and drive to market new technologies, especially in cultivated meat, are equally impressive.

Last month, Australian start-up Vow became the world’s third to sell cultivated meat, with approval from Singapore’s regulatory authorities. In Australia, I worked at Magic Valley, a company pioneering the use of induced pluripotent stem cell (iPSC) technology and bioreactors to create cultivated meat free from animal-derived additives. This technology can produce multiple tissue types from a small animal skin sample and enables large-scale production, with iPSCs able to proliferate indefinitely at fast rates.

In the UK, progress has been significant too, with Meatly's cell-based pet food approved for sale in July – the first such approval in Europe. While it’s not yet cultivated burgers, this marks a meaningful step forward.

The challenge of scaling up and the path forward

With over 100 UK companies working on cultured meat, regulatory authorities are gearing up for the influx of products entering the market. The UK’s established food producers and unparalleled research infrastructure make it an exciting place to be as the sector advances. But the challenge lies in scaling up production for mass consumption. Resources like CPI’s Novel Food Innovation Centre provide critical support, but industrial-scale production remains a complex task.

A competitive future with everything to play for

To unlock cultivated meat’s potential, collaboration is essential. While the race to commercialise is competitive, success will require combining investments in advanced science, equipment, and expertise. Currently, Australia may lead in getting products to market, but the UK’s potential is vast.

In the race for cultured meat, we could call it a 'dead heat' for now. Like in a tied cricket match, there’s still everything to play for as both nations work towards making cultivated meat a mainstream reality.

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