In this report we make a Techno-Economic Analysis (TEA) for the production of cultivated meat (CM) at industrial scale, in 2030, based on primary data from companies. We developed a model for the Cost of Goods Sold (COGS) based on current production technology and costs for inputs, and subsequently explored various avenues for cutting costs when production takes place in full-scale plants, realized in 2030.
We conclude that substantial cost reductions that bring CM production costs close to the benchmark are feasible. This requires a combination of reductions that covers nearly all aspects of the business case.
Parallel to the TEA, a life cycle assessment (LCA) was carried out. There is some overlap in factors that reduce both costs and the environmental footprint: energy efficiency, energy source, efficient use of medium and medium production, and supply chain collaboration.
Corrigendum (November 2021)
In February 2021, we have published the TEA for cultivated meat. In the TEA, we develop a model for the Cost of Goods Sold (COGS) of cultivated meat, based on current production technology and costs for inputs. Then, we explore various scenarios for cutting costs when production takes place in full-scale plants, realised in 2030. In this corrigendum, we correct two errors in our analysis and we provide an additional clarification:
We have added some clarification on what we understand the ‘food grade’ hygiene standard for the production process to be, and why we adopt this standard.
Figure: COGS model of CM ($/kg CM), overview of scenarios (log-scale) (1)
(1) We have adopted a log-scale, for the costs differ by an order of magnitude of ~1,000; depending on the scenarios assumptions.