Cultured meat is identical to farmed meat in taste and molecule
Cultured meat is grown in labs with cells from animals. They do not have the environmental costs of factory farmed animals and cause significantly less suffering to animals. Although they still have the health risks of eating meat, they are a far better alternative.
The medium in which they are grown is often animal derived, for ex. with eggs or “fetal bovine serum” which is the liquid in the fetus of a cow. But some companies are trying to create cultured meat free from animal derivatives, like chicken tenders by Berkeley, California, based Upside Foods, or Israel based Aleph Farms in their steaks. Over time, costs will come down and availability will increase. There is so much potential in this technology that Tyson Foods (world’s second largest producer of chicken, cattle, and pigs) is investing in this technology.
“Every big brewery has a little room in the back which is clean, and has people in white lab coats, and they’re not ‘lab-grown’ beer,” argues Michael Selden, the co-founder of a cell-based-fish start-up, Finless Foods. “But we’re for some reason lab-grown fish, even though it really is the exact same thing.” – The Atlantic
