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Alberta

US approves chicken made from cultivated cells, the nation’s first ‘lab-grown’ meat

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For the first time, U.S. regulators on Wednesday approved the sale of chicken made from animal cells, allowing two California companies to offer “lab-grown” meat to the nation’s restaurant tables and eventually, supermarket shelves.

The Agriculture Department gave the green light to Upside Foods and Good Meat, firms that had been racing to be the first in the U.S. to sell meat that doesn’t come from slaughtered animals — what’s now being referred to as “cell-cultivated” or “cultured” meat as it emerges from the laboratory and arrives on dinner plates.

The move launches a new era of meat production aimed at eliminating harm to animals and drastically reducing the environmental impacts of grazing, growing feed for animals and animal waste.

“Instead of all of that land and all of that water that’s used to feed all of these animals that are slaughtered, we can do it in a different way,” said Josh Tetrick, co-founder and chief executive of Eat Just, which operates Good Meat.

The companies received approvals for federal inspections required to sell meat and poultry in the U.S. The action came months after the U.S. Food and Drug Administration deemed that products from both companies are safe to eat. A manufacturing company called Joinn Biologics, which works with Good Meat, was also cleared to make the products.

Cultivated meat is grown in steel tanks, using cells that come from a living animal, a fertilized egg or a special bank of stored cells. In Upside’s case, it comes out in large sheets that are then formed into shapes like chicken cutlets and sausages. Good Meat, which already sells cultivated meat in Singapore, the first country to allow it, turns masses of chicken cells into cutlets, nuggets, shredded meat and satays.

But don’t look for this novel meat in U.S. grocery stores anytime soon. Cultivated chicken is much more expensive than meat from whole, farmed birds and cannot yet be produced on the scale of traditional meat, said Ricardo San Martin, director of the Alt:Meat Lab at University of California Berkeley.

The companies plan to serve the new food first in exclusive restaurants: Upside has partnered with a San Francisco restaurant called Bar Crenn, while Good Meat dishes will be served at a Washington, D.C., restaurant run by chef and owner Jose Andrés.

Company officials are quick to note the products are meat, not substitutes like the Impossible Burger or offerings from Beyond Meat, which are made from plant proteins and other ingredients.

Globally, more than 150 companies are focusing on meat from cells, not only chicken but pork, lamb, fish and beef, which scientists say has the biggest impact on the environment.

Upside, based in Berkeley, operates a 70,000-square-foot building in nearby Emeryville. On a recent Tuesday, visitors entered a gleaming commercial kitchen where chef Jess Weaver was sauteeing a cultivated chicken filet in a white wine butter sauce with tomatoes, capers and green onions.

The finished chicken breast product was slightly paler than the grocery store version. Otherwise it looked, cooked, smelled and tasted like any other pan-fried poultry.

“The most common response we get is, ‘Oh, it tastes like chicken,’” said Amy Chen, Upside’s chief operating officer.

Good Meat, based in Alameda, operates a 100,000-square-foot plant, where chef Zach Tyndall dished up a smoked chicken salad on a sunny June afternoon. He followed it with a chicken “thigh” served on a bed of potato puree with a mushroom-vegetable demi-glace and tiny purple cauliflower florets. The Good Meat chicken product will come pre-cooked, requiring only heating to use in a range of dishes.

Chen acknowledged that many consumers are skeptical, even squeamish, about the thought of eating chicken grown from cells.

“We call it the ‘ick factor,’” she said.

The sentiment was echoed in a recent poll conducted by The Associated Press-NORC Center for Public Affairs Research. Half of U.S. adults said that they are unlikely to try meat grown using cells from animals. When asked to choose from a list of reasons for their reluctance, most who said they’d be unlikely to try it said “it just sounds weird.” About half said they don’t think it would be safe.

But once people understand how the meat is made, they’re more accepting, Chen said. And once they taste it, they’re usually sold.

“It is the meat that you’ve always known and loved,” she said.

Cultivated meat begins with cells. Upside experts take cells from live animals, choosing those most likely to taste good and to reproduce quickly and consistently, forming high-quality meat, Chen said. Good Meat products are created from a master cell bank formed from a commercially available chicken cell line.

Once the cell lines are selected, they’re combined with a broth-like mixture that includes the amino acids, fatty acids, sugars, salts, vitamins and other elements cells need to grow. Inside the tanks, called cultivators, the cells grow, proliferating quickly. At Upside, muscle and connective tissue cells grow together, forming large sheets. After about three weeks, the sheets of poultry cells are removed from the tanks and formed into cutlets, sausages or other foods. Good Meat cells grow into large masses, which are shaped into a range of meat products.

Both firms emphasized that initial production will be limited. The Emeryville facility can produce up to 50,000 pounds of cultivated meat products a year, though the goal is to expand to 400,000 pounds per year, Upside officials said. Good Meat officials wouldn’t estimate a production goal.

By comparison, the U.S. produces about 50 billion pounds of chicken per year.

It could take a few years before consumers see the products in more restaurants and seven to 10 years before they hit the wider market, said Sebastian Bohn, who specializes in cell-based foods at CRB, a Missouri firm that designs and builds facilities for pharmaceutical, biotech and food companies.

Cost will be another sticking point. Neither Upside nor Good Meat officials would reveal the price of a single chicken cutlet, saying only that it’s been reduced by orders of magnitude since the firms began offering demonstrations. Eventually, the price is expected to mirror high-end organic chicken, which sells for up to $20 per pound.

San Martin said he’s concerned that cultivated meat may wind up being an alternative to traditional meat for rich people, but will do little for the environment if it remains a niche product.

“If some high-end or affluent people want to eat this instead of a chicken, it’s good,” he said. “Will that mean you will feed chicken to poor people? I honestly don’t see it.”

Tetrick said he shares critics’ concerns about the challenges of producing an affordable, novel meat product for the world. But he emphasized that traditional meat production is so damaging to the planet it requires an alternative — preferably one that doesn’t require giving up meat all together.

“I miss meat,” said Tetrick, who grew up in Alabama eating chicken wings and barbecue. “There should be a different way that people can enjoy chicken and beef and pork with their families.”

___

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group. The AP is solely responsible for all content.

Jonel Aleccia And Laura Ungar, The Associated Press












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2025 Federal Election

Next federal government should recognize Alberta’s important role in the federation

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From the Fraser Institute

By Tegan Hill

With the tariff war continuing and the federal election underway, Canadians should understand what the last federal government seemingly did not—a strong Alberta makes for a stronger Canada.

And yet, current federal policies disproportionately and negatively impact the province. The list includes Bill C-69 (which imposes complex, uncertain and onerous review requirements on major energy projects), Bill C-48 (which bans large oil tankers off British Columbia’s northern coast and limits access to Asian markets), an arbitrary cap on oil and gas emissions, numerous other “net-zero” targets, and so on.

Meanwhile, Albertans contribute significantly more to federal revenues and national programs than they receive back in spending on transfers and programs including the Canada Pension Plan (CPP) because Alberta has relatively high rates of employment, higher average incomes and a younger population.

For instance, since 1976 Alberta’s employment rate (the number of employed people as a share of the population 15 years of age and over) has averaged 67.4 per cent compared to 59.7 per cent in the rest of Canada, and annual market income (including employment and investment income) has exceeded that in the other provinces by $10,918 (on average).

As a result, Alberta’s total net contribution to federal finances (total federal taxes and payments paid by Albertans minus federal money spent or transferred to Albertans) was $244.6 billion from 2007 to 2022—more than five times as much as the net contribution from British Columbians or Ontarians. That’s a massive outsized contribution given Alberta’s population, which is smaller than B.C. and much smaller than Ontario.

Albertans’ net contribution to the CPP is particularly significant. From 1981 to 2022, Alberta workers contributed 14.4 per cent (on average) of total CPP payments paid to retirees in Canada while retirees in the province received only 10.0 per cent of the payments. Albertans made a cumulative net contribution to the CPP (the difference between total CPP contributions made by Albertans and CPP benefits paid to retirees in Alberta) of $53.6 billion over the period—approximately six times greater than the net contribution of B.C., the only other net contributing province to the CPP. Indeed, only two of the nine provinces that participate in the CPP contribute more in payroll taxes to the program than their residents receive back in benefits.

So what would happen if Alberta withdrew from the CPP?

For starters, the basic CPP contribution rate of 9.9 per cent (typically deducted from our paycheques) for Canadians outside Alberta (excluding Quebec) would have to increase for the program to remain sustainable. For a new standalone plan in Alberta, the rate would likely be lower, with estimates ranging from 5.85 per cent to 8.2 per cent. In other words, based on these estimates, if Alberta withdrew from the CPP, Alberta workers could receive the same retirement benefits but at a lower cost (i.e. lower payroll tax) than other Canadians while the payroll tax would have to increase for the rest of the country while the benefits remained the same.

Finally, despite any claims to the contrary, according to Statistics Canada, Alberta’s demographic advantage, which fuels its outsized contribution to the CPP, will only widen in the years ahead. Alberta will likely maintain relatively high employment rates and continue to welcome workers from across Canada and around the world. And considering Alberta recorded the highest average inflation-adjusted economic growth in Canada since 1981, with Albertans’ inflation-adjusted market income exceeding the average of the other provinces every year since 1971, Albertans will likely continue to pay an outsized portion for the CPP. Of course, the idea for Alberta to withdraw from the CPP and create its own provincial plan isn’t new. In 2001, several notable public figures, including Stephen Harper, wrote the famous Alberta “firewall” letter suggesting the province should take control of its future after being marginalized by the federal government.

The next federal government—whoever that may be—should understand Alberta’s crucial role in the federation. For a stronger Canada, especially during uncertain times, Ottawa should support a strong Alberta including its energy industry.

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Alberta

Province announces plans for nine new ‘urgent care centres’ – redirecting 200,000 hospital visits

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Expanding urgent care across Alberta

If passed, Budget 2025 includes $17 million in planning funds to support the development of urgent care facilities across the province.

As Alberta’s population grows, so does the demand for health care. In response, the government is making significant investments to ensure every Albertan has access to high-quality care close to home. Currently, more than 35 per cent of emergency department visits are for non-life-threatening conditions that could be treated at urgent care centres. By expanding these centres, Alberta’s government is enhancing the health care system and improving access to timely care.

If passed, Budget 2025 includes $15 million to support plans for eight new urgent care centres and an additional $2 million in planning funds for an integrated primary and urgent care facility in Airdrie. These investments will help redirect up to 200,000 lower-acuity emergency department visits annually, freeing up capacity for life-threatening cases, reducing wait times and improving access to care for Albertans.

 

 

“More people are choosing to call Alberta home, which is why we are taking action to build capacity across the health care system. Urgent care centres help bridge the gap between primary care and emergency departments, providing timely care for non-life-threatening conditions.”

Adriana LaGrange, Minister of Health

“Our team at Infrastructure is fully committed to leading the important task of planning these eight new urgent care facilities across the province. Investments into facilities like these help strengthen our communities by alleviating strains on emergency departments and enhance access to care. I am looking forward to the important work ahead.”

Martin Long, Minister of Infrastructure

The locations for the eight new urgent care centres were selected based on current and projected increases in demand for lower-acuity care at emergency departments. The new facilities will be in west Edmonton, south Edmonton, Westview (Stony Plain/Spruce Grove), east Calgary, Lethbridge, Medicine Hat, Cold Lake and Fort McMurray.

“Too many Albertans, especially those living in rural communities, are travelling significant distances to receive care. Advancing plans for new urgent care centres will build capacity across the health care system.”

Justin Wright, parliamentary secretary for rural health (south)

“Additional urgent care centres across Alberta will give Albertans more options for accessing the right level of care when it’s needed. This is a necessary and substantial investment that will eventually ease some of the pressures on our emergency departments.”

Dr. Chris Eagle, chief executive officer, Acute Care Alberta

The remaining $2 million will support planning for One Health Airdrie’s integrated primary and urgent care facility. The operating model, approved last fall, will see One Health Airdrie as the primary care operator, while urgent care services will be publicly funded and operated by a provider selected through a competitive process.

“Our new Airdrie facility, offering integrated primary and urgent care, will provide same-day access to approximately 30,000 primary care patients and increase urgent care capacity by around 200 per cent, benefiting the entire community and surrounding areas. We are very excited.”

Dr. Julian Kyne, physician, One Health Airdrie

Alberta’s government will continue to make smart, strategic investments in health facilities to support the delivery of publicly funded health programs and services to ensure Albertans have access to the care they need, when and where they need it.

Budget 2025 is meeting the challenge faced by Alberta with continued investments in education and health, lower taxes for families and a focus on the economy.

Quick facts

  • The $2 million in planning funds for One Health Airdrie are part of a total $24-million investment to advance planning on several health capital initiatives across the province through Budget 2025.
  • Alberta’s population is growing, and visits to emergency departments are projected to increase by 27 per cent by 2038.
  • Last year, Alberta’s government provided $8.4 million for renovations to the existing Airdrie Community Health Centre.

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