Cultivated Meat and the Future of Food Systems: Promise, Progress, and Challenges

ABSTRACT Cultivated meat represents a substitute for traditional livestock farming through the external cultivation of animal cells. The technology is still in its infancy and requires continued research and development to achieve commercial viability. This analysis offers an overview of cultivated meat's current standing by examining its nutritional value and safety and comparing it with traditional meat options. The study examines both commercial viability and regulatory hurdles for market entry as well as consumer acceptance and psychological obstacles to adoption. The discussion encompasses food safety concerns, production costs, market opportunities, global regulatory approaches, and industry‐leading company trends in the cultivated meat field. The analysis presents key technological challenges and solutions while examining changes in consumer mindsets, besides sustainability and ethical issues, which remain crucial yet evolving aspects of cultivated meat development. The expanding global population has led to cultivated meat being recognized as a vital sustainable solution for future food security.