Cultivated meat, precision fermentation, and GMO agriculture are expanding globally as regulators, researchers, and farming industries debate long-term impacts on health, food security, and traditional agriculture.
Cultivated meat, precision fermentation, and GMO agriculture are expanding globally as regulators, researchers, and farming industries debate long-term impacts on health, food security, and traditional agriculture.
One thing I’d push back on is the idea that meat has one single flavor. It’s entirely possible that we’ll be able to replicate many different types of sausages and meatballs and ground meats, things like imitation crab or meatloaf or chicken nuggets, while still struggling to mimic whole muscle cuts. Or it may be easy to mimic certain types of flavors like meat-based soups and sauces, or poached/braised meats, while not quite getting there on grilled or roasted meats.
Meanwhile, I can also see a world where lab-grown meat is cost competitive with more expensive meats, like beef or lamb or lobster, while not being able to compete with cheaper meats like chicken.
It doesn’t have to be all or nothing substitution. Sometimes imperfect substitutes can partially replace something and reduce overall demand while the original item still remains available in smaller volumes.