In Spain, meat continues to hold a prominent place in our diet. According to the latest data from the Ministry of Agriculture, Fisheries and Food, in 2023 Spanish households consumed more than 2.2 billion kilos of meat products—2.7% more than the previous year.
This increase, driven by the consumption of fresh meat, translates to a per capita intake of 32.4 kg per year, making our country one of the most carnivorous in Europe, and the seventh in the world. Various organizations, such as the Food and Agriculture Organization of the United Nations (FAO), estimate that this per-person consumption could grow by another 2% by 2032.
But beyond the sheer quantity we consume: what does meat really offer us? Does it make us stronger? What role could cultivated meat play in this equation?
Much More Than Protein
From a nutritional standpoint, meat is a highly valuable food source. It not only provides high-quality proteins that are essential for the formation and maintenance of tissues such as muscles, but also contains key nutrients like heme iron, zinc, phosphorus, and B vitamins like B12 (which is vital for the nervous system and red blood cell production).
All of these nutrients contribute to a strong, resilient, and functional body. Thus, meat plays an essential role in human growth and development, particularly during stages of high nutritional demand such as childhood, adolescence, or old age. In fact, several scientific studies indicate that an adequate intake of proteins and micronutrients from meat may be linked to better muscle health, a stronger immune system, and a lower risk of sarcopenia—a condition characterized by age-related loss of muscle mass.
Cultivated meat: A nutritious revolution
Consumers are increasingly seeking balanced and protein-rich diets, which has driven the industry to develop innovative products. This is where cultivated meat comes into play.
This type of meat retains all the nutritional benefits—proteins, essential amino acids, and minerals—that make meat a strength-enhancing food. Moreover, reports from Nature Food and studies published in Trends in Food Science & Technology indicate that, with advancing technology, cultivated meat offers advantages such as the ability to be designed and adjusted to be even healthier and improve its nutritional profile. For example, it allows for an increased content of healthy fatty acids like omega-3s and enhanced absorption of iron and other minerals.
Does meat make us strongers?
Science seems to say yes, but it also invites us to go further. Cultivated meat represents a logical evolution, as it maintains the nutritional benefits of meat while addressing major 21st-century challenges such as sustainability and food security.
