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Lab-produced meat - Pros and Cons

As you may know, the European Union is considering authorizing the marketing of laboratory-produced meat .

Don't worry, Spilucco 's mission is to support traditions and small artisanal producers, so we can assure you that you will never find synthetic meat on our virtual shelves, but given the impact it could have on the environment, food industry and ethics we like it to clarify.

A few months ago, the spokesperson of the EU Commission, Stefan De Keersmaecker, spoke of an "ok for food produced in laboratories, as long as it respects our nutritional standards". The approach was however precautionary, requiring additional studies to evaluate the safety of these products.

This decision represents an important step forward in sustainable food production and can lead to several benefits, but there are also some controversies to consider.

One of the main advantages of meat produced in vitro is the reduction of environmental impact . Traditional meat production requires a large amount of land, water and animal feed, as well as emitting a large amount of greenhouse gases. In contrast, lab-produced meat requires much less water and land and produces significantly fewer CO2 emissions. Furthermore, lab-grown meat can be produced more efficiently and can therefore be sold at more competitive prices.

Another benefit is the reduction in antibiotic use and the risk of contamination by antibiotic-resistant bacteria. Farm animals are often treated with antibiotics to prevent disease, but this can lead to the emergence of antibiotic-resistant bacteria. Since synthetic meat does not require its use, it is not exposed to these types of contamination.

Finally, there are ethical reasons that can motivate the development of alternative food products to animal meat. In particular, it can represent a valid alternative for all those people who decide to adopt a vegan, vegetarian or cruelty free lifestyle for reasons related to animal welfare.

However, there are some controversies . Some people believe that lab-grown meat may be less safe and nutritious than traditional meat due to the use of potentially harmful chemicals during production.

However, analyzes have shown that synthetic meat is safe for human consumption and has a microbiological and chemical profile similar to or better than traditional meat, and contains proteins, fats, vitamins and minerals capable of meeting human nutritional requirements.

Furthermore, there is concern that laboratory-produced meat could completely replace traditional meat and endanger the survival of farmers. Lab-produced meat could become so cheap that it becomes more affordable than traditional meat, and this could lead to the closure of many livestock farms. This could have a significant impact on rural communities and small producers who depend on animal farming.

For us at Spilucco you know how important small artisan producers and their products are, so we are sure we can support them in this challenge too!

To conclude, we think that the choice between synthetic meat and traditional meat is purely personal, it seems that there are no health risks and perhaps it could bring some environmental benefits.

But honestly, I believe that the flavor of a beautiful Florentine steak cooked on the grill and accompanied by a glass of wine , or that of a local salted ham can never be reproduced in the laboratory.

As long as you are looking for the true flavors of meat, our online shop with organic, traditional and artisanal products will be here for you!


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