Lab-grown meat, insects, and plant-based burgers: Is Europe ready to replace traditional steak?

Vegetable burgers are becoming more common in supermarkets, experiments are beginning to be conducted with lab-grown chicken and beef, and there are even insect farms attempting to replace some protein compounds. Because what seemed like science fiction a few years ago is now slowly making its way into our diets. However, are we really ready for meat substitutes to take the place of traditional steak?

A new report from the European Academies' Scientific Advisory Council ( EASAC ) indicates that these alternatives can be key to reducing the environmental impact of food, since livestock farming, for example, accounts for up to 60% of the food system's global greenhouse gas emissions. However, the challenges, scientists maintain, are currently significant: lack of market acceptance, insufficient and very expensive production scale, doubts about the impact on human health, and problems with labeling, which is still unregulated. Due to all these pitfalls, for now, these meat "trompe l'oeils" are no longer part of our daily lives.

"There is a huge gap between our current situation and the future. Currently, between 60% and 66% of protein in Europe comes from animal-based foods, while it is recommended that up to 75% come from plant-based foods. The transition to a more plant-based diet is critical, but it also poses challenges in terms of acceptance and long-term research," says Afric Sullivan, a professor at University College Dublin and a member of the EASAC working group that prepared the report outlining the pros and cons of meat substitutes.

The study focuses on four types of products. First, it analyzes plant-based burgers , such as chickpeas or spinach. These are the most widespread and accepted products among the population, but they are not immune to criticism. "They involve a high level of processing, with high levels of saturated fat and sodium, which are associated with negative outcomes for cardiovascular health," explains Bert Riemer, co-chair of the EASAC Steering Panel on Biosciences and Public Health and Chair of the Working Group. "Several groups are analyzing their impact, and some products are labeled to inform about this, but the system is not universal across Europe or for all types of food."

Biomass fermentation food products, created from bacteria, algae, fungi, or yeast, have also been considered. "For example, fungi have been used as one of the sources for all corn products that have been on the market for a long time and have been well received," Riemer says. "However, they involve high energy costs, and growing these organisms often requires a high water consumption." Still, the report notes that there are interesting developments involving various greenhouse gas-eating bacteria that could offset this limitation, although more investment and research are still needed.

Another product being analyzed is lab-grown meat ; that is, growing meat in Petri dishes from cells extracted from the muscles of living animals , without the animals having to be slaughtered. Currently, this type of meat is only available in markets such as the US, Israel, and Singapore, and has yet to enter European shelves. Still, this novel option still faces significant challenges, such as scalability and price. "For example, chicken currently costs around $30 per kilo, which is probably five, six, or seven times more expensive than it would otherwise be," says Riemer.

Finally, a curious source of protein was analyzed: insects . The scientists involved in the report indicate that, despite their "great potential," they primarily face consumer rejection. "Although they are consumed in considerable quantities worldwide, in Europe it is unlikely that whole crickets or insects will end up on our plates," notes the working group chairman. "They are more likely to be consumed ground up to obtain protein powder, which makes them additives rather than food alternatives."

The researchers indicate that insects could be grown from agricultural waste, a process with low greenhouse gas emissions. "But at the same time, it's difficult to scale up to large quantities and scales," Riemer notes. Furthermore, some studies suggest that people with shellfish and other allergies might experience some form of rejection. "Further studies are needed," the authors note.

The report notes that, although plant-based options have made significant progress, there is still a long way to go to match the taste and texture of traditional meat. Getting a plant-based burger to "bleed" like a beef burger, or a steak to have the same muscle fiber, requires complex technological processes that make the product more expensive. The result: higher prices and skeptical consumers. According to the report, taste, texture, and price are the main barriers to these alternatives becoming mainstream.

Professor Hanna Tuomisto, co-author of the report, warns: "Trust is quickly lost if products are overvalued or mislabeled. We need complete transparency, not just about ingredients, but also about environmental impact and the production process."

Although meat substitutes can provide quality protein, they don't always cover all the nutrients that meat offers, such as iron, zinc, vitamin B12, or vitamin D. For this reason, some experts recommend fortifying them with these vitamins and minerals, although there is still no clear regulation guiding how to do this, the researchers argue.

Furthermore, prolonged consumption of ultra-processed products—such as some plant-based burgers with a long list of additives—raises concerns among nutritionists. Scientific information is still lacking on the long-term effects of lab-grown meat or proteins produced by microbial fermentation.

Mónica Flores, from the Institute of Agrochemistry and Food Technology (IATA-CSIC), who participated in drafting the technological and production issues, praises the report's "impartiality" in the face of such a "complex" topic: "It is a rigorous, scientific study of the current alternatives to meat consumption and what is being worked on."

The future of these alternatives will also depend on us. Young urbanites, more concerned about climate change and animal welfare, are the most willing to try them. But most consumers still prioritize three things: delicious, affordable, and reliable.

For this reason, the report emphasizes clear, evidence-based information campaigns that combat misinformation. "It's not about selling miracles, but about explaining their real benefits and limitations," the report states.