Status and trends on cultivated meat in Seattle and US?

[Ummnivore]

I've been trying to follow cultivated / lab-grown meat discussions for a while now but it seems the narrative keep shifting. Anyone here knows what's the current pulse on this technology across the US but more specifically in Seattle? Are we seeing significant progress on the cost front and the ability to produce it at a larger scale? I'm curious to know if it's becoming genuinely competitive against conventionally grown meat in terms of price and availability. If anyone can send me a credible resource for this, that would be helpful!

 

[clone5teak]

Lab-grown meat is getting better, well I don't know about the taste, haha, but it still costs more and isn't produced on a large scale just yet. In Seattle and across the US, things are moving along, but it isn't quite competitive with traditional meat in terms of price or how easy it is to find.

 

[humanizer03]

From what i've been hearing, the biggest hurdle is the bioreactors. They have to be spotless, because even a tiny contamination can ruin the whole batch. Thats manageable with small reactors, but it's a huge problem when you're talking about the massive ones needed for large-scale production. The cost has to account for that risk, and unless we can cut it down without driving expenses way up, lab-grown meat will stay more of a luxury item than an everyday food.

 

[l@brad0r]

Lab grown meat is getting cheaper and scaling up, but it's still mostly in restaurants or labs