For the past 20 years, researchers have been trying to produce cultures of animal cells for food consumption. “In vitro meat” is framed as a disruptive innovation, and as a project addressing the many challenges related to animal farming. Where does it come from and who promotes it? What are the technical hurdles to industrial scale-up? The research strategies? And what will be the challenges when bringing it to the market? This note provides some answers.
The notes published in the CEP Analyses series present in 4 pages the main reflections on a topical subject falling within the fields of intervention of the ministère de l'Agriculture et de l'Alimentation. Depending on the issue, they favor a prospective, strategic or evaluative approach.