Presented below is a general overview of how cell based meat is made; processes may vary based on the company and intellectual property.
Currently, all cell based meat companies are in the Research and Development phase with only prototypes being cultivated.
R&D Phase Overview:
Cells are sourced from a tissue biopsy.
Cells are placed in a petri dish, a controlled and sterile environment. Here, they are given a nutrient rich solution called cell culture medium in order to proliferate and differentiate, subsequently forming muscle tissue.
Once enough muscle tissue is formed, you can call it meat.
Add some flavoring, breadcrumbs, and voila… chicken nugget!
Small Scale / Restaurants (~2021) Phase Overview:
Bioreactors are needed to scale up and produce muscle tissue faster and in greater quantities.
At this scale and price, cell based meat is viable for select restaurants.
Commercial Scale (~2025) Phase Overview:
There are technological advancements of tissue biopsy, cell culture medium, and bioreactors necessary to commercialize cell based meat on a scale that can feed the world.
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