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Food and beverage automation is undergoing a series of transformations, from more ethical livestock treatment to eliminating artificial ingredients and processes to improving the hygiene of irrigation systems in agriculture. But perhaps the most impactful and paradigm-shifting development in this industry is the emergence of lab-grown meat, which is changing not only how we view meat production and consumption, but also how we view the nature of food automation. Understanding the Cultivated Meat Movement Cultivated meat, also called lab-grown or cultured meat, grows mammalian and fish cells for human consumption in a process similar to biotech drug substance manufacturing. Cultured meat is real meat that is grown from a cell bank of a small number of real animal cells. It doesn’t require animals to be raised, fed, and slaughtered as traditional meat does.    In theory, cultured meat should be more sustainable than traditional animal-slaughtered meat. Bio-cultured meat requires significantly less land and water, has a better yield per pound of feedstock, and produces pure meat protein and/or fat that creates minimal waste and byproducts. A single batch can grow 350 pounds of pure meat protein in less than two weeks with no feathers, beaks, claws, blood, bones, or excrement to dispose of.  Traditional meat raises the animals where few people live and must be transported to a slaughter facility, processed and further transported to market. Cultured meat plants can be built much closer to population centers, reducing travel time and expense. Additionally, because it is grown in a sterile environment, it is cleaner and has a shelf life that is significantly longer than slaughtered meat – as most contaminants that spoil meat are introduced during slaughter processing.  Cultured Meat Automation Intersects with Biotech Automation Growing cultivated meat is a relatively new concept in the biotech marketplace. Although this new industry is … Continued