Welcome to Business Daily on the BBC.

I'm Reagan Morris, and today we're in California talking about the future of meat.

What exactly is meat and who decides?

What if you could eat a New York-style steak grown in a laboratory?

And the cow doesn't have to die.

The growing global population has a growing appetite for meat.

Will we be able to feed 9 billion people by the year 2050 with our current system of agriculture?

Some believe we need to transform the way we grow and create food.

And today we'll be speaking with some of the entrepreneurs who hope to redefine what we eat,

from the lab to the table.

We make things like eggs or ice cream or butter or mayo out of plants,

and we make meat just out of meat.

You just don't need to kill the animal.

There are certainly a lot of folks here that have many different opinions on what it should be called for us.

We'll let those companies decide what to call their products as long as they don't call it be for meat.

Whatever you call it, protein, clean meat, lab meat, sell meat, slaughter-free meat, or just meat.

It's coming.

Sooner than you might think.

Several companies say they expect to have products commercially available within a few years.

But one California company plans to have lab-grown meat on restaurant menus by the end of this year.

Josh Tetrick is the co-founder and CEO of Just.

You've got a product coming out commercially available by the end of the year.

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