The Future of Meat: How Plant-Based and Cell-Based Analogs Are Changing the Market

From farm to laboratory

Just ten years ago, talk of "test tube meat" was considered science fiction. Today, it's already part of reality: plant-based burgers are appearing on restaurant menus, and cell-based meat startups are receiving billions in investment. The logic is simple: the world is seeking alternatives to traditional animal agriculture, which is associated with high CO₂ emissions, ethical issues, and enormous resource consumption.

Why plant-based meat is gaining momentum

Plant-based alternatives (based on soy, pea, and mushroom protein) have long ceased to be considered "vegan food." Major players—Beyond Meat, Impossible Foods, and Oatly—have brought their products to the mass market.

Pros:

• Availability (they can be produced on an industrial scale),
• Eco-friendliness (less emissions and water consumption),
• Marketing (new lifestyle product).

Cons: The taste and texture are still inferior to real meat, although technology is rapidly improving.

Cell-based meat: meat without animals

Cell-based meat is grown from cells in bioreactors. Essentially, it's the same as meat, but without slaughtering animals. In 2023, lab-grown chicken nuggets and patties were officially sold in Singapore and the US.

The problem is price. Today, a kilogram of this meat costs hundreds of dollars, but experts are confident that within 10-15 years, it will become a mass-market product.

The Russian market: catching up or promising?

While there are still few players in this field in Russia, the trend is gradually catching on. Plant-based meat startups are emerging, and interest from retail and the HoReCa sector is growing. However, demand is still limited—consumers are cautious: "Will this make you full?" and "Is it harmful?" remain key questions.

Ecology and ethics

Proponents of alternative meat emphasize the following figures:

• producing 1 kg of beef requires up to 15,000 liters of water,
• livestock farming is the largest source of methane,
• 70% of agricultural land is used for livestock feed.

Meat analogues allow us to reduce the burden on the planet while maintaining familiar foods in our diet.

The future: synergy, not substitution

Experts agree: traditional meat is here to stay. But its share in the diet will gradually decline. Plant-based and cellular products will occupy the niche of fast food, mass-market food, and the urban middle class. In 20 years, there will likely be three types of meat on the shelves: "farmed," "plant-based," and "cellular."

Result

The future of meat doesn't mean giving up the traditional steak. It means expanding choice: those seeking a more sustainable and ethical option will have an alternative. The winners will be companies that combine taste, affordability, and consumer trust.