The food revolution Lab-grown meat will be on our plates soon, but it won’t be what you’re expecting

part of the solution, says Kelvin Ng at the Singapore Agency for Science, 
Technology and Research.
This will increasingly become a consideration elsewhere, says Charles 
Godfray, director of the Oxford Martin School at the University of Oxford 
and co-author of a recent World Economic Forum report on the future of 
meat. “We can feed 7 billion, but by mid-century, food security will be an 
issue.”

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The SFA wouldn’t comment about whether any company has yet 
submitted a novel food for evaluation. Shiok told New
Scientist
that it will 
file one later this year and the SFA says it will process applications in just 
three to six months. Once the regulatory authorities receive an 
application, the key question will be whether the meat is safe to eat. This 
may be trickier than it sounds. One selling point is that it is “clean”: that, 
unlike carcass meat, it won’t be exposed to dangerous bacteria during 
processing. “We don’t have to slaughter animals, so there is less 
susceptibility to contamination from faeces,” says Neta Lavon of Israeli 
company Aleph Farms. But, ironically, cultured meat may be too clean.