WHY LAB-GROWN MEAT MAY NEVER BE ON THE MENU Laboratory-grown meat has come a long way since 2013 when Google co-founder Sergey Brin bankrolled the first burger made from meat cells grown outside an animal. The patty, which cost about $330,000 to make, stoked an investor appetite for cultured meat and highlighted the technology's perceived potential as a kinder, more climate-friendly way of feeding the world. Even so, key questions over the technology's viability linger, including consumer acceptance, cost, and the practicalities of scaling up laboratory production. Observers are also unsure to what extent non-meat proteins, such as tofu, are becoming a new dietary norm. Financial Times |
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