Today, the technology necessary to culture cells for human consumption in the form of cell cultivated meat is developing at a rapid pace. Milestones to bring these products to market for consumer purchase are being achieved quickly, and media attention has dramatically increased. Still, there are many questions that need to be addressed before cell cultivated meat is ready for the dinner table.

This CAST report supports dietary recommendations to decrease food fat consumption from the present national average of 37% to less than 30% of the total caloric intake. The agricultural and food industries are responding by redesigning fresh and processed foods so that consumers can more readily meet these recommendations.