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Cultured Meat, Sustainability and Your Dedication to Safety
*Image of cultured meat burger provided by Mosa Meat 

Food scientists, food & beverage manufacturers, and consumers are advancing sustainable ways to feed a growing population that focus on minimizing negative environmental impacts. A multi-solution approach is key, with lifestyle choices like meatless Mondays, flexitarianism, veganism, and reducing food waste as examples of how consumers contribute to sustainable ways of eating. As a science and technology company with over 350 years of experience in regulated industries, we are here to support food scientists and manufacturers in developing & implementing current and future ways of eating, such as sustainable food packaging, alternative proteins & cultured meat and seafood to ensure we can protect our planet while safely feeding its people.

Cultured Meat

Global consumption of meat is growing exponentially. This is driven by the increasing population and Increasing consumption per capita. The production of meat doubled in the 30-year period from 1988 to 2018, and production is expected to continue to grow. By 2050, global meat consumption is projected to reach between 460 million and 570 million tons. If consumption continues to grow at this rate, by 2050 when the global population will be nearly 10 billion, there is a distinct possibility that the population will surpass the current food production capacity. The methods used traditionally to produce meat by farming animals are environmentally unsustainable. It uses more energy, water, and land to produce than any other food source, additionally, meat production is a large source of greenhouse gas emissions and as a result, plays a major role in climate change.

Image of a cheeseburger

To address these issues and to create a sustainable, tasty alternative to traditionally farmed meat, cultured meat, or fish – grown using in-vitro cell cultures of animal cells, rather than on a farm – offers that alternative.  

The concept of cultured meat was introduced in the early 2000s and has gone from strength to strength. While most efforts in the space focus on common meats such as pork, beef, and chicken, some companies have focused on high end or exotic meats including Elk, Lamb, Bison, and the prized Wagyu strain of beef. However, meat is not the only target for these innovative companies as some are working on grouper, Salmon, other fish species and seafood.


Cultured meat and seafood are produced in a clean, sterile environment – and therefore inherently less prone to contamination, such as viruses and bacteria.  However, rigorous safety tests will be demanded from start to finish – from the validation of everything that enters the bioreactor to determining the nutritional content and safety of the final product.

Our Cultured Meat Cell Culture Media Offerings Include:

  • Customer, standard basal, and new formulation manufacturing
  • Dry powder and liquid media options that scale
  • Food safety and quality management system processes

With these stringent regulations, you need to know that partnering with Merck ensures that you have access to the products and services that meet and exceed the latest regulations. For your whole process from R&D, pilot scale up to full-scale manufacturing, we offer the products and solutions designed to solve your toughest challenges.

Get in touch with our cultured meat experts to see how we can support you

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