CULTIVATED MEAT: FROM LAB TO TABLE

Inside the Future of Food: My Experience at the FoodNiche Summit in NYC

I had the privilege of attending the FoodNiche Summit on the beautiful Roosevelt Island in New York City—a dynamic gathering of professionals, leaders, and innovators, particularly focused on the rapidly advancing field of cultivated meat. Set in one of the world’s most food-forward cities, the summit acted as a catalyst for closing the knowledge gap and accelerating innovation toward a healthier food system. It was a fascinating blend of science, sustainability, and culinary creativity.

One of the most compelling sessions explored the full scope of cultivated meat—from the technical evolution of lab-grown meat to the policy frameworks and investment strategies shaping its future. Innovators shared how they’re refining cell cultivation, optimizing growth media, and preparing to scale production—all with the goal of making cultivated meat more accessible and affordable. It was incredible to hear how far this technology has come and how close we are to seeing it become a regular part of our food system.

A major theme that resonated throughout the summit was the impact cultivated meat could have on climate change, public health, and animal welfare. Presenters highlighted its potential to reduce greenhouse gas emissions, minimize antibiotic use, and preserve biodiversity—all while offering the same flavor and nutritional value as conventionally produced meat.

As a food enthusiast and chef blogger, I was especially drawn to the tasting session, and I was honored to be among the first few to sample this groundbreaking innovation. There’s something surreal about biting into a perfectly cooked dumpling filled with flavorful meat—knowing not a single animal was harmed in the process. Experts also emphasized how cultivated meat opens up new culinary possibilities by blending gastronomic creativity with ethical sourcing.

This is my interview with Niyati Gupta CEO and founder of Fork&Good Inc ; one of the early pioneers in developing cultivated meat prototypes

So what does Cultivated meat consist of?

So it’s just muscle cells. So we’re growing muscle cells from a pig but outside of the animal in a tank.

Okay. how does it work ? and is it a long process?

No, it’s just a few weeks. So what we do is we take cells from an animal, just like how Mr. Gabor showed inside (lecture). We create cell lines that we edit , and then these cells grow in tanks, we feed nutrients, like amino acids and glucose, and then we harvest, and then we make it into a food product.

Nice, do you think it’s going to be the next big thing.

Of course, we are using less resources, less land, less water, less feedstock, than animals. And so we think it’s very important to build a more sustainable and more resilient food chain. So we have pork loins and beef lines right now, and we do mostly ground meat.

The last question: how long we can see this in the market?

We’re hoping for regulatory approval next year.

Oh, great.

Yes, I’m always expecting more, but next year, you have a pilot facility, so you won’t see it everywhere, but in a few restaurants in New York, maybe.

I heard the company responsible for this breakthrough called Meadow.

Yes.

And that’s the pioneer for everything.

Exactly.

But what truly stood out at the FoodNiche Summit was the sense of community and shared purpose. Leaders, entrepreneurs, investors, and food lovers alike came together with a unified goal: to reimagine the future of food. The conversations were not only cutting-edge but deeply hopeful—reminding us that food can be a powerful force for good when guided by innovation and intention.

The summit left me feeling energized and optimistic after experiencing a firsthand look at the future of food innovation.

In conclusion, cultivated meat is no longer a distant idea—it’s an emerging reality that may soon appear on grocery store shelves. But the real question is: Would you eat meat grown in a Lab?

And if the passion and progress showcased at the FoodNiche Summit are any indication, that future looks both sustainable and delicious.