Cultivated meat is booming right now. Learn more about the movement in this episode of Gastropodcast.
The benefits of lab-grown meat are many, but its costs are just as plentiful. Now, some diners and industry veterans alike are wondering whether sustainable meat is a sustainable business model.On a sunny Tuesday afternoon in May, Gastropod co-hosts Cynthia Graber and Nicola Twilley sat down at a countertop in a test kitchen for a very unusual hamburger: taste test #97 at Bay Area-based company SCiFi Foods.
Lots of coverage of cultivated meat has focused on the scientific challenges, the regulatory approval hurdles, and even the potential ick factor among consumers. But, in reporting its latest episode, “,” Gastropod found that the real story is money. If a burger costs north of $100, it doesn’t really matter whether it tastes good or is more ethical or could help save the planet , because no one is going to choose to regularly buy it over its conventional competitor.
First of all, there’s what you feed them. Unlike other cells grown at scale in factories, like baker’s yeast, you can’t keep animal cells alive on sugar; they need amino acids, which are currently really expensive to produce. But getting them down further? “We’re working with companies to ensure that the production of the upstream raw materials is going to be optimized and they’re going to be cheaper,” says Bianca Lê, a lead scientist at Mission Barns. Exactly how that might happen is proprietary, of course, but it probably involves changing how the amino acids that the growing cells need are produced.
“What’s compelling about seafood is that you can go into the sushi space, where we routinely see really premium products that sell for $50-plus a pound,” says Ben Friedman, the chief growth officer at Wildtype.
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