Millions of Americans have embraced plant-based meat, but how do you feel about real meat that’s grown in a petri dish in a lab? If the taste, texture and everything else exactly resembled traditionally farmed meat, would you try it out? Lab-grown, cell-cultured chicken, beef and pork is set to hit the mass market in just a few years. We breakdown the science and key players behind this new technology.
- Chase Purdy, journalist, author, Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food
Links for more information:
- Lab-grown meat is starting to feel like the real deal
- The Stone: What if We Could Have Meat Without Murder?
- San-Francisco Company Focused on Plant-Based & Lab-Grown Proteins: JUST Egg