Lab-Grown Meat: The Future of Poultry on Your Plate

The increasing global demand for protein, together with environmental degradation, animal welfare concerns, and food safety risks associated with conventional poultry farming, has motivated research into lab‑grown (cultured) poultry. This review (or article) explores the state of the art in cultured‐meat technology applied to poultry: from cell sourcing and culture media, to scaffolding, bioreactor design, tissue vascularization, and challenges in mimicking texture and flavor. It discusses the potential advantages of lab‑grown poultry—reduced greenhouse gas emissions, lower land and water use, elimination of slaughter, and improved safety control—and weighs these against the technical, regulatory, economic, and consumer‑acceptance obstacles. The article concludes by projecting a pathway toward commercialization, outlining necessary innovations and policy frameworks, and evaluating the prospects for lab‑grown poultry becoming a mainstream component of the human diet.