This is the first time I’ve heard of lab grown meat actually being consumption ready. All the other stories pictured it more as a proof of concept, which I guess it still kinda is but it is important to do some field testing.
I’m for lab grown meat, but as we transition to it, somebody will have to get rid of all those extra cows, pigs, chickens etc, and I will make the sacrifice and volunteer to help do it, one steak, chop, sausage and wing at a time.
Good to see some progress there, it’s not going to make a huge difference at this stage but if it helps progress a more ethical meat option it will be useful in the long run.
I feel there will be a way in the future to market lab grown meat as plastic free meat. You know all these living things we farm probably have just as many micro-plastics in them as we have in us.
The CEO of Vow, George Peppou, is taking a very different approach from these competitors. Rather than asking customers to pay $71 a kg for frozen shredded “chicken”, he says the company is embracing the high cost of cultivating cells by creating products to match the price.
“We selected going with these very high end products, very high end positioning … as a way of trying to shape and influence food culture as much as possible,” he says. While foie gras prices fluctuate significantly, at the time of writing Vow’s Forged foie was cheaper than the real deal.
I like this, just like how Tesla’s first release was a roadster - it’s not supposed to replace a Camry, why make a Camry with half the range and 4 times the price?
Start at the expensive end, match the quality and then work down.Now just need to do better than Tesla.
…I hope they don’t let Elon Musk buy them
Bets on when this breaks free and starts terrorising the countryside? This IS Australia, after all…
Rabbits, Cane Toads and Artificial Meat in a three way knife fight, winner gets stomped by the Emus.
Anyone tried it? How does lab grown compare with veggie? Beyond wasnt that great.
I have tried a tiny sample of what was meant to be a hamburger pattie/mince thing. It was not big enough to really judge - but it gave an idea.
It tasted different, the texture was definitely different to what you know. But it wasn’t bad. I think we’d get used to it. They said they were nowhere near making a steak be similar.
Cool, how long ago was this? It seems like there will be a fair bit of time between strange mince and familiar steak. The exotic faux gras is a smart move in this early game if they can pull it off, because the texture doesn’t have to match a structured muscle.
Cool, how long ago was this?
A couple of years ago at a University Open Day.
