The UK is poised to allow the commercial sale of lab-grown meat for human consumption within the next two years.

Companies within the sector have already developed products such as meatballs, animal fat, and other food items, although they have reported challenges in obtaining approval from the Food Standards Agency (FSA).

To facilitate the approval process, a team of scientists and regulatory experts is set to gather rigorous scientific evidence regarding these products and their production methods.

The term 'cell-cultivated products' (CCPs) refers to food items cultivated from small animal cells in artificial conditions without the need for traditional livestock farming.

Production methods for lab-grown hamburgers, steaks, sausages, and salmon are claimed to require significantly less land and aim to reduce greenhouse gas emissions associated with conventional livestock farming.

Furthermore, the nutrient composition of cell-cultivated meat can be modified to potentially offer healthier alternatives to traditional animal-derived products.

Although vegetables can also be produced using cell-cultivation techniques, economic factors have led most industry players to focus predominantly on meat and seafood products.

Critics of CCPs argue that their development represents a shift away from natural foods, coinciding with growing concerns about the prevalence of ultra-processed foods in diets.

Additionally, traditional livestock farmers express concerns about the potential impact on their livelihoods.

Currently, the UK has permitted the use of CCP meat only in animal feed.

In contrast, Singapore, Israel, and certain regions of the United States have already approved these products for human consumption.

The UK is recognized as a leader in the production of CCPs, and the authorities are now working to catch up with the regulatory approvals.

The FSA's program is reviewing eight CCP manufacturers, which includes British as well as American, Dutch, French, and Australian companies.