this post was submitted on 29 Mar 2025
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If you're referencing how cultured meat used to require amniotic fluids to grow meat, those days are long-since passed and there are multiple companies that have proven methodology for production, the only thing preventing large-scale cultured-meat operations is commercial investment and public sentiment.
Your skepticism here is a product of the pushback against lab-grown meat, they have injected endless lies and hyperbolic ideas into the public discourse because it threatens the beef industry, which is currently our least efficient protein source by far, so as the climate changes and as our tarifs turn into gulag-like isolation from the international market, you're basically going to have to choose between $40.00 burgers and laboratory-grown beef that tastes the same but is healthier and cheaper.
Since humans are so easily swayed by the most pathetic arguments and propaganda campaigns, and are so incredibly to make scared, disgusted or hateful of literally anything, I don't expect to see lab-grown meat in my lifetime sadly.
I mean, I hope I'm wrong, but my point is that without more information, I would have to see some actual data to compare this stuff. I am however aware that we won't get reliable data until large-scale production is both possible, and profitable.
It's the same scepticism I have when a new building material says it's much better for the environment, but then it turns out it's either not possible to upscale to the point that it's actually environmentally friendly, because it uses a very limited by-product from a different production. Or it turns out they don't count the materials needed for the underlying construction to make it possible to use, because it's not directly part of the material.
I just want some proper articles about this stuff, with actual numbers and calculations made public, instead of a picture shared on some social media.
It's a commercial venture, so a lot of it is kept behind some level of secrecy because this is capitalism baybeeeee. That said, if you are actually interested in the numbers, you can probably look up organizations like The Good Food Institute who are giving millions in grants to scientific methods for alternative protein sources and they have a public outreach where you can read up on their science and scientists, but if you want technical specs... well, see every other technology like AI, microprocessors, the formulas for popular snacks and and sodas.
I reckon it doesn't taste as well, but even if it tasted exactly the same, I would still prefer normal meat. It needs to taste better if you want me to eat it.
Just a serious question here because I'm concerned about public attitudes.
Why exactly do you assume it doesn't taste as well? (Assuming we're talking about current generation cultured meats)
It just seems like a natural way to think: an imitation is worse than the original.
But I never tried it, and maybe I will, but I would probably prefer normal meat anyway.