Written by Dr. Martha Smith Blackmore

Imagine biting into a real beef juicy burger, but instead of coming from a cow on a farm, it was cultivated in a bioreactor using cutting-edge technology. Sounds futuristic, right? Well, it’s here—or almost here! Cellular agriculture is poised to revolutionize food production, and it’s not as wild as you might think! In fact, if you’ve ever given a diabetic patient recombinant insulin, you’re already using this technology.

Welcome to the world of cellular agriculture, where animal proteins are grown directly from cells without the need to raise, feed, or slaughter animals. This innovation is about to shake up not only our food systems but also the veterinary profession, animal welfare, and environmental sustainability. So, let’s break it down—because who said science can’t be fun?

Bioreactors: From Brewing Beer to Growing Burgers

If you’re wondering how this all works, think of a bioreactor like a fancy fermentation tank—similar to the ones used in brewing beer, but instead of yeast, we’re growing animal cells. These cells are given the right nutrients, temperature, and environment to multiply and develop into something edible. Voilà! You’ve got your burger, sausage, chicken nugget, or even seafood, without any animal ever setting foot on a farm.

For years, we’ve used similar technologies to create life-saving products. Take insulin, for example. It was one of the first success stories of cellular agriculture, made using precision fermentation—a process that’s strikingly similar to beer brewing! So, if you’ve ever thought about how that insulin got into your syringe, you’ve been interacting with cellular agriculture this whole time.

Why Should the Veterinary World Care?

Now, you might be thinking, "Great, but what does this have to do with veterinary medicine?" A lot, actually! Cellular agriculture holds the promise to fundamentally alter how we produce food and the role we play as veterinary professionals.

• Animal Welfare: Let’s face it—one of the most significant upsides of cellular agriculture is reducing the need for animal farming, which could mean fewer animals subjected to intensive farming conditions. Imagine a future where fewer cows, pigs, and chickens are raised in stressful environments—because their proteins are grown in labs. This could transform animal welfare in ways we’ve never dreamed of.

• Veterinary Workload: Large-scale, industrial farming is no easy task for veterinarians. We manage huge herds, often with limited resources and time, addressing everything from reproductive issues to preventive care. While cell ag won’t make veterinarians obsolete (don’t worry!), it could reduce the pressure on large animal vets, allowing more time to focus on smaller-scale, higher-quality care.

• Food Safety and Security: Growing animal proteins in a lab also means fewer food safety risks. No need to worry about E. coli, Salmonella, or Campylobacter lurking in the intestines of lab-grown meat—it’s produced in sterile, controlled environments. No gut, no gut bugs! Plus, as global populations soar, producing food this way could offer a reliable, scalable solution to feed billions without putting further strain on our planet’s resources.

International Competition: Keeping the U.S. in the Game

Speaking of resources, here’s where things get interesting on a global scale. Countries worldwide are already investing heavily in cellular agriculture technology. Singapore, for instance, was the first to approve lab-grown meat for sale, and Israel has several start-ups focused on cultivating animal proteins. If the U.S. doesn’t step up and support this growing sector, we could fall behind in the global food game.

For us to remain competitive, we need to lead the charge in research and innovation. And guess who’s going to be part of that? Veterinarians! Our unique understanding of animal biology positions us to be at the forefront of this exciting new frontier.

Busting the Myths

Let’s debunk some of the common misconceptions about cellular agriculture:

• Myth 1: It’s unnatural. Well, recombinant insulin wasn’t exactly "natural" either, but it’s saving lives every day. Precision fermentation and bioreactor-based food production aren’t that different—they’re just more high-tech.

• Myth 2: It’s bad for the environment. While traditional farming practices can develop less negative environmental impacts through carbon sequestration and habitat preservation. But there are still arehefty costs—greenhouse gas emissions, water usage, and deforestation. Yes, cellular agriculture is still developing, but its potential to reduce these negative impacts is huge. Sure, it takes energy and specialized equipment, but ongoing research is helping to refine this tech into something more sustainable for the long haul.

• Myth 3: It’ll replace traditional farming. This one’s important—it’s not about replacing farmers. Cellular agriculture is a supplement, not a substitute. It’s another tool in the toolbox to ensure we meet future food demands while supporting animal welfare and global sustainability.

The Future is Now

Cellular agriculture is still in its early stages, but the potential is undeniable. As veterinary professionals, we can play a pivotal role in shaping this industry, ensuring it’s developed ethically, safely, and sustainably. By staying informed and involved, we can be part of a future where food production is efficient, humane, and beneficial for the planet.

So, next time you think about the future of food, remember: it’s not all science fiction—it’s science fact. And we’ve already got the blueprint in our hands (and our beers!).