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Regulators in the United States have approved the sale of chicken made from cultivated cells, marking a huge step for the nation’s first “lab-grown” meat. The move comes after Good Meat, a developer of chicken grown from animal cells, announced in March 2023 that it had received a “no-questions” letter from the Food and Drug Administration, which indicated the FDA was satisfied that the product was safe to sell, according to CNN. Upside Foods, another company that makes chicken using cultured cells, received a similar letter from the FDA in November, the outlet reported. At the time, Dr Uma Valeti, the founder and CEO of Upside Foods, called the approval a “watershed moment,” noting it’s “never happened before in the history of humanity”. However, before the lab-grown meat could be made available to US consumers, it required approval from the US Department of Agriculture. With Tuesday’s approval by the Agriculture Department of federal inspections required to sell meat and poultry in the US, the two California companies will be able to make the lab-grown chicken available to restaurants and, later, to supermarkets. The goal of lab-grown meat is both to eliminate harm to animals and to reduce the enivornmental impacts of traditional animal agriculture. “Instead of all of that land and all of that water that’s used to feed all of these animals that are slaughtered, we can do it in a different way,” said Josh Tetrick, co-founder and chief executive of Eat Just, which operates Good Meat. The cultivated meat is made using cells from a living animal and grown in steel tanks. Upside’s lab-grown meat first comes out in large sheets, before it is then formed into recognisable chicken shapes, while Good Meat turns the chicken cells into cutlets, nuggets, shredded meat and satays. Good Meat’s chicken is already available in Singapore, the first country to allow the sale of lab-grown meat. As for when individuals living in the US can expect to see the meat in grocery stores, it will likely be some time, as the lab-grown chicken is more expensive than traditional meat, and cannot yet be produced on the same scale, according to Ricardo San Martin, director of the Alt:Meat Lab at University of California Berkeley. However, those eager to try the cell-cultivated meat will be able to do so in certain restaurants, with Upside partnering with San Francisco restuarant Bar Crenn to make the meat available to consumers, while dishes made with Good Meat will be served at Chef Jose Andrés’ restaurant in Washington, DC. According to Amy Chen, Upside’s chief operating officer, the most common response the company has gotten from people who have tried the meat is that it “tastes like chicken”. Read More Lab-grown meat is worse than real thing for climate. But will it always remain that way? Company creates mammoth meatballs using DNA from extinct animal Lab-grown meat takes one step closer to hitting supermarket shelves

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ALAMEDA, Calif.--(BUSINESS WIRE)--Jun 21, 2023--

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Chicken grown from animal cells, not from slaughtered birds, can now be sold in the U.S. The Agriculture Department issued approvals Wednesday to California firms Upside Foods and Good Meat to sell the products, known as “lab-grown” or “cultivated” meat

Butter chicken is often considered to be one of those dishes that takes ages to prepare and to cook, but this version will give you flavourful results in almost half the time with half the effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Just allow your chicken to marinate overnight so that the meat is more succulent and the flavours can develop.” Ultimate (and speedy) butter chicken Serves: 4 Ingredients: 500g boneless chicken breasts, cut into bite-sized chunks 2 tbsp vegetable, sunflower or rapeseed oil 2 tbsp ghee 1 tbsp Tarka (see below) 1 onion, sliced 2 tsp ginger-garlic paste (see below) 1 tbsp garam masala (see below) 400g can plum tomatoes ½ tsp harissa (see below) 1 tsp salt 50ml double cream 1 tsp sugar For the marinade: 100g Greek-style yoghurt 2 tbsp ginger-garlic paste 1 tbsp garam masala ½ tsp harissa 1 tsp salt To serve: Naan 300g rice 1 tbsp chopped fresh coriander, optional For the tarka: 50g black mustard seeds 50g cumin seeds For the garam masala: 35g cumin 28g coriander 11g black peppercorns 6g ginger powder 3g cloves 8g cinnamon 4g star anise 2g nutmeg, grated 2g cardamom For the harissa: 21g paprika 3g coriander 3g caraway 3g cumin 27g chilli powder 27g chilli flakes (red pepper flakes) 5g garlic granules 10g salt For the time-saving ginger-garlic paste: 125g fresh ginger 125g garlic cloves ½ tsp salt 1 tbsp vegetable, sunflower or rapeseed oil Method: 1. For the tarka: This blend uses whole spices; simply mix the seeds together and store in a jar for when you need them. 2. For the garam masala: Put any whole spices into a coffee grinder or pestle and mortar. Grind. Then add in any powdered ingredients and mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 3. For the harissa: Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 4. For the time-saving ginger-garlic: Peel and roughly chop your ginger and garlic and add to your blender with the salt and oil. Blend until you have a smooth paste. Either scoop into a clean jar or bottle and store in the fridge or freeze in ice-cube trays and pop out a cube when you need to cook. 5. For the butter chicken: First make the marinade by combining all the ingredients in a large, non-metallic bowl. Add the chicken and give everything a good stir to combine. Cover and leave in the fridge overnight if you can, or for at least two hours to permeate the meat. 6. When you are ready to cook, heat the oil in a large, heavy-bottomed frying pan over a medium heat. Add the chicken pieces with the marinade, and fry until browned, turning just once and resisting the urge to move them around the pan. They will need about three minutes on each side (you will finish cooking the chicken later in the sauce). Set aside. 7. Give the pan a quick wipe and put it back over the heat. Add the ghee and, when hot, add the tarka and allow the seeds to sizzle and pop for around 30 seconds, being careful not to burn. Next, add in your onion slices and stir to coat them in the spice-infused ghee. Cook gently for about 10 minutes, stirring regularly. Once the onions have started to sweat and become translucent, add in the ginger-garlic paste and cook for about a minute. When the raw smell has disappeared, add in the garam masala. Cook for a further 10 seconds, stirring to ensure nothing sticks to the bottom of the pan and burns. 8. Next, add the tomatoes, harissa and salt. Cook over a low-medium heat for 15 minutes. Turn off the heat and let the mixture cool a little, then, using a stick blender directly into the pan, carefully blend your sauce until it is completely smooth. If you’re finding the sauce is splattering around too much, transfer it into a deeper pan for this step. You can also stir in a little water if the mixture is too thick. 9. Add the cream, sugar and chicken to the pan and give everything a good stir. Simmer for a further 10 minutes to ensure the chicken is thoroughly cooked. Serve with fresh naan bread, rice and chopped coriander scattered over the top. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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