The global cellular agriculture market size was valued at USD 133.4 billion in 2021. It is projected to reach USD 515.24 billion by 2030, growing at a CAGR of 16.2% during the forecast period (2022–2030).
A combination of biotechnology, tissue engineering, synthetic biology, and molecular biology are utilized in cellular agriculture to create and design new methods of producing proteins, fats, and tissues. Cellular agriculture primarily focuses on producing agricultural products from cell cultures. Most of the industry focuses on animal products such as meat, milk, and eggs produced in cell culture rather than raising and slaughtering farmed livestock. This is because raising and slaughtering farmed livestock is associated with substantial global problems, including adverse effects on the environment (for example, the production of meat) and animal welfare. There is a sector of the biobased economy known as cellular agriculture. The concept of cultured meat is the most well-known example of cellular agriculture.
Livestock accounts for approximately 14.5 percent of the world's total greenhouse gas emissions. One-third of the nation's total carbon emissions can be attributed to the food industry. The monumental task of providing daily sustenance for the world's ever-increasing population presents formidable challenges. Every step of the food chain, from cutting down trees to transporting food, managing waste, to storing food, all of these activities leaves a significant carbon footprint.
|Market Size||USD 515.24 billion by 2030|
|Fastest Growing Market||North America|
|Largest Market||Asia Pacific|
|Report Coverage||Revenue Forecast, Competitive Landscape, Growth Factors, Environment & Regulatory Landscape and Trends|
In recent times, the global livestock industry has been subjected to increased scrutiny due to the scale of its impacts on human health, the environment, and ethical issues. Because of these worries and projections that the demand for protein products will continue to rise over the coming decades, there is an urgent need for methods of producing more environmentally friendly, nutritious, and considerate animal welfare. Protein analogy, which are proteins that are not derived from animals, already goes some way toward achieving this goal. However, the desire to consume meat and foods derived from animals has led to the development of cellular agriculture. It aims to produce animal proteins using fewer animals and less material derived from animals than the livestock industry currently does by employing culturing techniques.
This strategy aims to satisfy consumers' desire to consume meat while simultaneously reducing the impact of food production on the environment, ensuring global food security, and consuming a diet rich in nutrients. While meat proteins provide the body with essential amino acids, they are also high in cholesterol, which has been associated with several serious health issues. This became the primary driver of increased demand for foods containing plant-based protein.
It has been documented that some people have been allergic or intolerant to certain foods for hundreds of years. However, in recent years there has been a rise in the prevalence of food allergies, which has caused tremendous concern among both consumers and manufacturers of food products. Soy and wheat are two of the top eight food allergens in the United States. These two allergens are responsible for most of the country's significant food allergy reactions. Soybeans, for example, have a high nutrient content that includes vitamins, minerals, isoflavones, and proteins; soy's anti-nutritional components may cause health problems such as soy allergy. Those who are allergic to soy may experience symptoms such as hives and itching. Other symptoms include modest intestinal tissue irritation, flatulence, and gas. Other symptoms include bloating and gas.
The extrusion and processing processes are highly valued in the meat substitutes industry. Proteins like wheat, soy, and pea are divided during processing. Protein concentrate with a 46–60% protein content and protein flour with only a 20–40% protein content are the products of traditional dry extraction techniques. The new extrudable fat technology, purchased from Coasun, mimics animal fat.
As a result, plant-based meats can have more realistic fat textures, like marbling. The technology enables running fat through an extruder and then combining it with protein to produce a superior ingredient. The fat and the protein are physically linked together to create a more stable product. Another technology that is used in plant-based meat products is called Prolamin technology. Utilizes plant-based ingredients to improve the texture of plant-based cheese, giving it the ability to melt, bubble, and stretch in the same manner as dairy derived from animals.
Asia-Pacific region dominates the global cellular agriculture market with the highest share. Asia-Pacific can be attributed to consumers' growing awareness of healthy eating practices. The key factors driving growth in the Asia Pacific region include health benefits, animal welfare, environment safety, cost affordability, and the growing variety of plant-based meat products. The awareness through global animal welfare organizations, such as People for the Ethical Treatment for Animals (PETA), has led to people considering a meat-free diet. Non-meat-based meals are already popular in Asia, with tofu used extensively in Asian cuisines and bean-based congees widely consumed in countries such as China. This makes the Asia-Pacific region the potential market for meat substitutes with the highest growth rate.
The global cellular agriculture market is segmented by product type, source, and category.
The tofu segment is dominating the market with the highest share Tofu is also known as soybean curd or bean curd because it is made from soy milk that has been curdled. Iron-rich, fermented soy milk is extracted from cooked soybeans. Tofu has a high nutritional value; it contains significant amounts of iron, potassium, protein, calcium, and vitamin 12, all of which are essential for a healthy vegan diet. For health reasons, environmental sustainability consumers are now paying more attention to vegan food options. Consumers are increasingly concerned about their fat intake and believe that red meat is high in fat, whereas vegetable protein sources used to make burger patties are fat-free.
The wheat segment is dominating the market with the highest share. In response to the rising popularity of low-fat diets, manufacturers of low-fat and high-protein foods prefer wheat protein as a low-fat protein. Furthermore, it is a binder of meatballs, meatloaf, and veggie burgers. Wheat proteins can be used in various food products, including nuggets, burger patties, and sausages, and can be flavored with ginger, garlic, soy sauce, paprika, and fennel. Multiple manufacturers of plant-based proteins across the globe are producing various plant proteins for food and beverage applications. Wheat is a source of antioxidants, vitamins, minerals, and fiber for consumers wanting to avoid allergen sensitivities.
The isolates segment is dominating the market with the highest share. Meat substitutes are available as isolates or in their purest form due to their high protein content, which is widely accepted and preferred by protein food and beverage manufacturers. The various protein isolate sources include soybean, pea, rice, and canola. Due to the health and environmental benefits of protein-rich foods and meat alternatives, there has been a growing awareness of them in recent years. This is driving the demand for protein isolates.