The commercialization of cultivated meat in restaurants is representing a significant step in the trajectory of this food innovation. As technology advances, we will undoubtedly see an increase in the availability of these products on the market. For the moment, today we could taste a cultivated meat dish if we are in Singapore, the US or Israel.
Singapore was the pioneer in the commercialization of cultivated meat, establishing itself as the first country to approve its sale for human consumption in December 2020. Here, the 1880 social club was the first to offer cultivated meat on its menu, marking a significant milestone in the food industry. The reception from diners was highly positive, highlighting the flavor and texture, identical to traditional meat. Comments also highlighted the importance of sustainability and animal welfare, as factors that positively influenced their perception and enjoyment of the product.
After the 1880 restaurant, it was Huber’s Bistro that included different recipes made with cultivated meat from chicken in its menu during a testing campaign. Currently, Singaporeans can purchase cultivated meat products at Huber’s Butchery, the first deli to sell cultivated meat as a retail product.
In Israel, diners who go to The Chicken in Tel Aviv will be able to eat dishes made with cultivated chicken meat, while seeing how it is made. This establishment has become a benchmark for culinary innovation, being the first restaurant in the world to serve cultured chicken meat made by them directly to its customers. The Chicken’s proposal is not only attracting those interested in food technology and sustainability, but also satisfies the most demanding palates, demonstrating that the future of meat can be ethical and delicious.
In the US, the popular Spanish chef José Andrés has been the most visible face of the commercialization of cultivated meat and one of the main figures in gastronomy in betting on this innovation. For his restaurant China Chilcano in Washington, he designed a delicious Peruvian-inspired dish of farm-raised chicken marinated in anticucho sauce and served with native potatoes and yellow chimichurri. This dish has been served as part of the restaurant’s tasting menu.
Also in this country, the fine dining restaurant Atelier Crenn in San Francisco, led by renowned chef Dominique Crenn, has offered dishes that incorporate cultured chicken meat, reflecting its commitment to sustainability and gastronomic innovation.
An opportunity to be at the cutting edge
Restaurants that incorporate cultivated meat into their menus have the opportunity to position themselves as innovative establishments, as well as leaders in sustainability and social responsibility, attracting customers increasingly concerned about the environment and animal welfare. This innovation also provides an opportunity to differentiate itself in a competitive market, offering unique products that not only satisfy the palate but also the values of consumers.
Likewise, by partnering with food technology companies, restaurants can participate in the development of new products and processes, opening up a whole world of possibilities at a gastronomic level. All of these establishments are redefining the concept of culinary innovation and offering consumers an option that promises to transform the way we think about meat in the increasingly near future.
