The market for lab-grown meat and cultured meat is anticipated to reach USD1.99 billion by 2035, growing at a CAGR of 21.4% between 2025 and 2035, according to a recent market study by Meticulous Research.
One of the most environmentally friendly and sustainable alternatives to conventional meat production is lab-grown beef, which uses 7–45% less energy, 78–96% less greenhouse gas emissions, 99% less land, and 82–96% less water. The increasing concern for animal welfare, the rising demand for processed goods derived from animals, and the rising popularity of allergen-free foods all support the expansion of this sector.
However, it is anticipated that in the near future, the rising vegan population and the strong demand for plant-based proteins may partially constrain the expansion of this market.
Beef, poultry, pork, seafood, and other types of lab-grown meat are among the types of meat that make up the global lab-grown meat market. The market for lab-grown meat is anticipated to be dominated by the beef category in 2025. The popularity of beef products in various quick-service restaurants is primarily responsible for this segment’s large market share. It is also somewhat less expensive than other lab-grown beef products.
Additionally, it is anticipated that during the forecast period, this segment will have the greatest CAGR. This market is expected to grow as a result of rising demand for beef as a significant source of protein, rising awareness of the benefits of consuming protein through high-nutrient foods, and rising consumer preference for beef over other meats due to various illnesses connected to poultry and pork.