Cell-cultured meat targets the high-end food market.

Cultivated meat, also known as lab-grown meat or cell-based meat, is becoming a promising alternative to traditional livestock farming, providing innovative solutions to global issues such as environmental sustainability, animal ethics, and food security. This technology involves culturing animal cells in a controlled laboratory environment to produce real meat products without the need to slaughter livestock. According to a recent report by the Nikkei, cell-cultured foods are currently mainly focused on beef and chicken, but with technological advancements, more and more startups are targeting the high-end food market - from rare eel to luxurious caviar and foie gras, these traditionally extravagant delicacies are being made in laboratories and planned for mass production.