In a groundbreaking initiative, the European Space Agency (ESA) has launched an experiment into orbit today, aiming to explore the potential of cultivating lab-grown food in space. The project, which seeks to overcome the challenges of low gravity and heightened radiation levels, could pave the way for producing steaks, mashed potatoes, and desserts from individual cells beyond Earth.
Currently, feeding astronauts aboard the International Space Station (ISS) can cost as much as £20,000 per day. ESA is funding this research in a bid to develop cost-effective food production methods for future space missions, significantly cutting down logistical expenses.
Led by Bedford-based Frontier Space and researchers from Imperial College London, the team envisions establishing a small pilot food production facility on the ISS within two years. Dr. Aqeel Shamsul, CEO of Frontier Space, emphasized the broader vision: “Our dream is to have factories in orbit and on the Moon. Manufacturing off-world is critical if humans are to live and work in space.”
Lab-grown food involves cultivating proteins, fats, and carbohydrates in controlled environments, later assembling them to resemble traditional meals. While lab-grown chicken is already available in the US and Singapore, and lab-grown steak awaits approval in the UK and Israel, the focus in space is primarily on cost reduction rather than environmental benefits.
A key component of the experiment involves precision fermentation, where genetically modified yeast produces food ingredients. A small bioreactor carrying yeast cultures was sent aboard a SpaceX Falcon 9 rocket, orbiting Earth for about three hours before planned recovery off Portugal’s coast. The results will guide the development of a more advanced bioreactor for future missions.
Transforming the lab-grown materials into appetizing meals remains a challenge. Jakub Radzikowski, a culinary designer at Imperial College, is already crafting recipes using naturally occurring fungi proteins, anticipating the eventual regulatory approval for lab-grown ingredients. His goal is to create comforting, globally diverse dishes for astronauts, ranging from Indian curries to French delicacies.
Today’s recipe testing included spicy dumplings and a dipping sauce, with Britain’s first astronaut, Helen Sharman, acting as taster-in-chief. The success of this initiative could bring humanity one step closer to sustainable living in space—and to a future where space menus offer much more than freeze-dried packets.
