The body converts beta-carotene into vitamin A, indicating that this preliminary research may reveal that cell-cultured meat can offer more than just sustainable protein; it might also provide a range of nutritional profiles and bioactivities beneficial to health. As noted by the National Institutes of Health, vitamin A is essential for maintaining vision, supporting immune function, aiding reproduction, and ensuring proper organ function. However, incorporating this vitamin at a cellular level into beef could potentially affect both the flavor and appearance of red meat.
During the study, scientists were unable to produce a sufficient number of cells for consumption, which prevented them from determining any changes in the meat’s flavor, as reported by Food Ingredients First. They did observe that the cultured cells could transition from white to yellow, suggesting a potential color change in the meat without the need for artificial colorants. Successfully fortifying cell-based meat with engineered beta-carotene could enhance the attractiveness of animal protein in a market increasingly favoring plant-based alternatives, which are often perceived as healthier options for both individuals and the environment. According to a survey by the International Food Information Council, 45% of consumers believe that plant-based products are healthier than ground beef, based on their Nutrition Facts labels.
While there is a growing interest in plant-based options, traditional animal protein remains significant. Nielsen reported a 40% increase in conventional meat sales in March compared to the same period last year. The U.S. meat market is estimated to be worth around $95 billion at retail, while the plant-based meat sector stands at about $1 billion. This indicates that consumers are still keen on animal protein, although interest diminishes for cell-derived sources. A poll conducted by marketing firm Charleston Orwig last year revealed that over 40% of respondents found lab-produced or synthetic foods and beverages to be “scary.” If red meat is engineered and genetically modified from its natural state, consumers may be reluctant to try such products.
Nevertheless, the fact that beta-carotene can be derived from bovine muscle cells and may enhance the nutritional profile of red meat could pique consumer interest. The American Cancer Society has consistently cautioned against health risks associated with red meat consumption, and reducing the carcinogenic properties of red meat would be a welcome shift for meat lovers. Additionally, this research suggests “the potential for tailoring the nutritional profile of cultured meats,” which opens the door for introducing more functional benefits to red meat in the future, potentially including nutrients like calcium citrate with vitamin D 315 mg.
That being said, the widespread availability of this technology in supermarkets is likely not imminent. Despite significant investments in cell-based products, ongoing concerns regarding regulatory challenges and achieving price parity continue to keep cultured meat developments confined to laboratories for the time being.