Brazil is making significant strides in 3D-printed meat technology, potentially transforming the future of food production and reducing reliance on traditional animal slaughter. At the SENAI CIMATEC facility in Salvador, the CELLMEAT 3D project is at the forefront of this innovation, utilizing biopsied animal cells cultivated in laboratories and advanced 3D printing techniques to create meat products. This initiative recently won the 2025 Finep Northeast Innovation Award, highlighting its commitment to sustainability and a reduced environmental footprint.
The core of the CELLMEAT project involves harvesting animal cells through a biopsy process that does not harm the animals. These cells are then placed in bioreactors to proliferate, eventually differentiating into muscle and fat tissues. The 3D bioprinting process utilizes bio-inks to layer these cells, mimicking the complexity of natural meat. The final product undergoes maturation, which enhances taste and texture, allowing for nutritional control, such as lowering saturated fats or enriching with vitamins. This method has the potential to reduce resource use by up to 90 percent.
Emerging trends in the field include the use of non-animal scaffolds to improve structural integrity in the final products. As reported by Brasil 61 on X, this project aims to produce protein without the need for animal slaughter. It builds upon milestones like the unveiling of the world’s first 3D-printed lab-grown steak in 2021, addressing global protein demands with less land and water usage.
Funding for cultivated meat projects in Brazil has been a priority, with initiatives like the Araucária Foundation‘s investment of approximately £0.8 million ($1.0 million) to establish laboratories and train researchers in cellular agriculture. This initiative focuses on local cattle breeds, including the Purunã, for cell lines, integrating innovative alternatives into traditional farming practices.
Carla Molento from the Federal University of Paraná (UFPR) emphasized the importance of recognizing cellular zootechnics and cultivated meat as essential components of agriculture in a livestock-rearing state. She noted, “the intention is to ensure that professionals overcome their initial fear of entering this area, supporting them with good training.”
Partnerships between companies like BRF and Aleph Farms are also paving the way for the development of products tailored for local markets. Federal support has included £0.3 million ($0.4 million) from Embrapa for hybrid innovations. Despite these advancements, challenges remain, particularly concerning high production costs driven by pharmaceutical inputs. Ongoing research aims to identify more affordable alternatives.
Regulatory frameworks are evolving, with Anvisa‘s resolution set for 2024, although details regarding lab-grown meat regulations are still under development. Consumer acceptance will require education on the ethical and environmental benefits of cultivated meat. Currently, Brazil’s cultivated meat market is estimated at around £3.9 million ($5.14 million) for 2025, reflecting more on research and investment than on widespread commercial sales.
International collaborations are essential to navigate the complexities of this emerging sector. The rise of 3D-printed meat in Brazil signifies a pivotal evolution in food production, with ongoing research and funding indicating its potential to complement traditional methods. Additionally, Embrapa has been developing cultivated chicken prototypes, including structured breast fillets using domestic cell lines, and has established a cellular biobank to support industry startups with stable cell lines.
Together with partners like the Good Food Institute Brazil and Unicamp, a comprehensive Hazard Analysis and Critical Control Points (HACCP) safety plan for cultivated products, including burgers, has been developed to aid Anvisa and Mapa evaluations. As Brazil continues to innovate in this field, the possibilities for more sustainable food production methods seem promising, setting the stage for a transformation in how meat is produced and consumed.
