13-9-2023 (KUALA LUMPUR) Malaysia is set to establish its first lab-grown food manufacturing plant in an effort to address global and local concerns about food security. Cell AgriTech Sdn Bhd, a Malaysian company, will commence operations at its pioneering production facility in Penang next year, initially focusing on cultivated seafood and subsequently expanding to include beef, pork, chicken, and other meats.
Jason Ng, the vice-president of Cell AgriTech, stated that the company’s RM20 million investment would revolutionize the country’s protein sources while positioning Penang as a global leader in cultivated meat production. The process begins with obtaining animal cells through a biopsy, which are then cultured and multiplied into specific cell types, such as muscle and fat cells, using scaffolds that guide their growth into three-dimensional structures. Once the cells reach the desired texture, they are harvested and can be seasoned, cooked, and processed like traditional meat.
Ng highlighted the advantages of cultivated meat production compared to conventional farming. Unlike traditional methods that require vast grazing areas, lab-grown meat can be produced in compact factory settings, saving land and reducing water usage. Furthermore, with the use of renewable energy sources to power production facilities, greenhouse gas emissions can be minimized.
Regarding safety, Ng emphasized that stringent testing would be conducted to ensure the absence of pathogens, contaminants, and impurities, thereby reducing the risk of zoonotic diseases associated with animals. Regulatory bodies such as the Singapore Food Agency and the US Food and Drug Administration play a crucial role in certifying and approving cultivated meat products, ensuring compliance with global safety and quality standards.
Ng acknowledged the importance of taste and texture in cultivated meat production. Efforts are being made to refine the production process, aiming to make lab-grown meat biologically identical to conventional meat. Technological advancements, including 3D printing and improved fat distribution techniques, are being explored to replicate natural meat characteristics.
Dr. Saliza Mohd Elias, a senior lecturer at Universiti Putra Malaysia’s Environmental and Occupational Department, expressed support for cultivated meat production as a sustainable and ethical alternative to conventional livestock farming. She stated that with technological advancements, rigorous safety measures, and strategic collaborations, lab-grown meat has the potential to revolutionize the global food industry while minimizing environmental impact. It is projected to generate fewer emissions, require less land and water, and reduce greenhouse gas emissions by up to 96% compared to conventionally farmed meat.
Dr. Saliza also highlighted the improved waste management associated with cultivated meat production. The primary waste generated during the process can potentially be repurposed into bio-fertilizers or bio-materials, contributing to sustainability and pollution reduction.
However, she noted that the health risks of consuming lab-grown meat are still largely unknown. Concerns have been raised about potential contamination and the process of extracting cells from live animals, considering that the cells do not possess a fully functioning immune system. Nevertheless, it is believed that the extraction method lowers the risk of antibiotic resistance and foodborne illnesses.
Dr. Saliza emphasized that the cost of lab-grown meat depends on technology and quality assurance requirements. Currently, it may be more expensive due to the need for advanced production facilities. Scaling up production is crucial to making cultivated meat widely available and affordable. She also stressed the importance of addressing public perception and acceptance as the industry progresses. Emphasizing the safety, quality, and environmental benefits of lab-grown meat can help dispel concerns related to its association with factory production. Collaboration between companies, research institutions, and regulatory bodies is vital to accelerate the growth of the cultivated meat industry.
