In the skin of information. What you need to know about the in vitro steaks that could arrive on our plates in 2025

A steak in vitro was recently on the Senators’ menu, not literally, but as part of a report on “clean meat.” The senators are now encouraging more public research on the subject, whereas until now, studies on cellular meat have been almost exclusively funded by the private sector. If so far, it was unanimous against it, we now plan to introduce it on our plates from 2025.

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The very first tasting of cultured meat took place 10 years ago in London, but it is still marketed in only one country: Singapore. And it’s expensive: $14 a tray of breaded chicken nuggets. Everywhere else, patents are multiplying and in the United States, the health authorities have given the green light. In France, a start-up even intends to open a “clean foie gras” manufacturing plant next year.

While some highlight the production of animal proteins which reduces the carbon impact, industrial farming, the consumption of antibiotics and slaughter, others highlight the health and ethical risks. A platform of scientists called in February not to put this steak in vitro too quickly on our plates. “Clean”? That remains to be seen.