Meat holds a central place in culinary cultures around the world. Throughout history, it has symbolised identity, celebration, tradition, and development. Its versatility and nutritional value have inspired countless iconic recipes that are now part of the global gastronomic heritage.
Indeed, meat has been, and continues to be, a key ingredient in many of the world’s most emblematic dishes. These meals, deeply rooted in local customs and passed down through generations, reflect not only culinary techniques, but also ways of life, social relations, and historical contexts.
A Culinary Tradition Rooted Across the Globe
In Latin America, for example, the asado represents a social experience that goes beyond food itself. In the United States, the hamburger has become a symbol of modernity and urban culture. In Europe, traditional slow-cooked stews are a staple of many national cuisines. In Asia, dishes like Korean bulgogi or Indian meat curries showcase the integration of meat into complex, deeply rooted recipes.
From a nutritional perspective, meat is an important source of high-quality protein, B vitamins, and essential minerals such as iron and zinc, particularly beneficial for the most vulnerable. According to a report by the Food and Agriculture Organization of the United Nations (FAO), its inclusion in the diet, as part of a balanced and diverse intake, is recognised by numerous international bodies as part of a healthy dietary pattern.
New Models for Sustainable Meat Consumption
Today, in the 21st century, food innovation is opening up new possibilities for how meat is produced, aiming to diversify available options and respond to the challenges of an increasingly globalised food system. Among these alternatives, cultivated meat represents a significant step in the technological evolution of the food industry, aligned with advances in biotechnology, cellular science, and sustainable development.
The result is real meat, with a composition similar to that of conventional meat, but with a stronger environmental commitment. According to The Good Food Institute Europe and the Joint Research Centre (JRC) of the European Commission, cultivated meat is a technologically viable alternative that meets strict criteria for safety, quality, and transparency.
The emergence of these new methods of food production does not seek to replace what already exists, but rather to expand the spectrum of possibilities. Just as the food industry once embraced preservation, refrigeration, and pasteurisation to adapt to social and technological change, today biotechnology enables us to move towards more diverse and resilient food systems.
In this sense, cultivated meat is not intended to replace traditional production methods, but to integrate as an additional option alongside them. It offers greater variety for consumers, encourages innovation, and reinforces the commitment to food that is safe, traceable, and adapted to the needs of both today and tomorrow.
A Future That Tastes Like Meat, but More Sustainable
The history of meat is closely intertwined with the evolution of society. From its most traditional forms to its most innovative expressions, each stage reflects a unique combination of knowledge, values, and expectations. Today, cultivated meat opens a new chapter in this journey, one that preserves the essential nutritional, sensory, and cultural values of meat, while exploring new scientific and technological frontiers.
At BioTech Foods, we believe the future of food is built through continuity and innovation. We are part of this journey, where cultivated meat emerges as yet another tool to enrich the culinary experience, strengthen global food security, and contribute to a more diverse, dynamic, and future-ready food system for the 21st century.
