So, nothing to do with the nationality of the founder-as-prominently-mentioned-in-the headline, but... cultivated meat seems, actually, to be getting pretty good!
I mean, it's pretty much everywhere already in pet food, where source-disclosures are not mandatory, but one event I recently attended and that was all about "lab meat" (as well as heavy on the wine pairings) definitely catered to humans as well.
And,for a basic cow, lamb or pig steak, science is pretty close to recreating a like-for-like experience! Of course, there are edge cases, such as rendering fat, but abandoning those ideals won't invalidate the basic premise.
And yeah, I know that the Tangerine Savior will now make Existing Livestock Last Forever, but for those of us living in reality, it's good to know there are sustainable alternatives.
My layman's understanding is that making the meat and improving its texture, taste etc are things that are improving over time yes, but are still secondary issues to the actual supply chain of lab-grown meat still being a huge challenge.
The need for constant clean room environments and various other tightly-controlled factors make the total cost and effort of the meat still well above the cost of normal meat, no?
So, nothing to do with the nationality of the founder-as-prominently-mentioned-in-the headline, but... cultivated meat seems, actually, to be getting pretty good!
I mean, it's pretty much everywhere already in pet food, where source-disclosures are not mandatory, but one event I recently attended and that was all about "lab meat" (as well as heavy on the wine pairings) definitely catered to humans as well.
And,for a basic cow, lamb or pig steak, science is pretty close to recreating a like-for-like experience! Of course, there are edge cases, such as rendering fat, but abandoning those ideals won't invalidate the basic premise.
And yeah, I know that the Tangerine Savior will now make Existing Livestock Last Forever, but for those of us living in reality, it's good to know there are sustainable alternatives.
My layman's understanding is that making the meat and improving its texture, taste etc are things that are improving over time yes, but are still secondary issues to the actual supply chain of lab-grown meat still being a huge challenge.
The need for constant clean room environments and various other tightly-controlled factors make the total cost and effort of the meat still well above the cost of normal meat, no?