Cell-based meat – also known as “fake meat,” “clean-meat,” “farm-free meat,” “cultured meat,” “lab-grown meat,” “artificial meat,” and more. Many groups have been discussing what to call this product since its invention. Each one has implications not only about the product itself, but also the alternatives: farm-free versus farmed meat? Fake meat versus real meat? Clean meat versus…dirty meat?
The discussion so far
Some cellular agriculture startups, including Mosa Meats and Memphis Meats, have already rejected the term “clean meat.” They do not want to imply that conventionally grown meat is “dirty” or “unclean,” since it pits these companies against the meat industry. The Animal Agriculture Alliance agrees. While the Alliance welcomes innovation to the marketplace to help provide protein to a growing and hungry world, they want to ensure companies/organizations do not disparage meat to promote alternatives.
Can we call it meat?
Choosing a term
We may not have a consensus for a while. However, we must call it something in order to talk about it. The cellular agriculture industry likes the term “cultured meat”. They think it has the same connotation as popular artisanal, cultured beers. Personally, I find it reminiscent of culturing bacteria in microbiology, complete with yellow latex gloves, clear petri dishes, and the smell of agar. Therefore, I will be referring to it as “cell-based meat” instead. I think it is a more accurate and more neutral term than some of the others.