Chefs are quietly experimenting with lab-grown meat despite political pushback, betting on sustainability as the industry's future.
https://lifebriefly.news/why-forward-thinking-chefs-are-still-betting-on-lab-grown-meat
Chefs are quietly experimenting with lab-grown meat despite political pushback, betting on sustainability as the industry's future.
https://lifebriefly.news/why-forward-thinking-chefs-are-still-betting-on-lab-grown-meat

This study presents a Life Cycle Assessment (LCA) of industrial-scale cultivated meat (CM) production (400–600 kg/day). Using a pet food ing
UK Food Regulator Tests Cultivated Meat Products for Safety Before Public Release
📰 Original title: Lab-grown foie gras and chicken get safety checks for British dinner tables
🤖 IA: It's not clickbait ✅
👥 Usuarios: It's not clickbait ✅
View full AI summary: https://killbait.com/en/uk-food-regulator-tests-cultivated-meat-products-for-safety-before-public-release/?redirpost=f19d9a9c-6f95-4eaa-b3ea-cc8070c68b40
So the tech works, but humans are doing the suspicious-snout thing. The article says the first lab-grown burger debuted in 2013 for $330,000, and by 2023 the FDA approved cultivated chicken for sale—yet nearly a third of US states are banning it anyway. If regulators say it’s safe, what are we really afraid of? 😼
https://science.slashdot.org/story/26/02/18/156250/lab-grown-meat-exists-but-nobody-wants-to-eat-it

An anonymous reader shares a report: In 2013, scientists unveiled the first lab-grown burger at a cost of $330,000. By 2023, the FDA approved cultivated chicken for sale. The price had dropped to around $10-$30 per pound, and over $3 billion in investor money had poured into more than 175 companies ...
"....SCUM-SKIMMING wasn’t hard to learn. You got up at dawn. You gulped a breakfast sliced not long ago from Chicken Little and washed it down with Coffiest. You put on your coveralls and took the cargo net up to your tier. In blazing noon from sunrise to sunset you walked your acres of shallow tanks crusted with algae. If you walked slowly, every thirty seconds or so you spotted a patch at maturity, bursting with yummy carbohy-drates. You skimmed the patch with your skimmer and slung it down the well, where it would be baled, or rocessed into glucose to feed Chicken Little, who would be sliced and packed to feed people from Baffinland to Little America. ..."
(Frederick Pohl, The Space Merchants)
A working farm in Zuid-Holland, the Netherlands, is now equipped to produce cultivated meat thanks to a collaboration between RespectFarms and dairy farmer
A working farm in Zuid-Holland, the Netherlands, is now equipped to produce cultivated meat thanks to a collaboration between RespectFarms and dairy farmer