The energy costs of cultivated meat are getting clearer. It’s looking more like a hybrid car — not an electric vehicle — compared to the gas-powered sedan of conventional meat.
While far from being a readily available food product, cultivated meat catapulted into consumers’ collective consciousness when a restaurant in Singapore a few months ago began serving a plant-based-plus-cultivated-chicken-meat meatballs. Never mind the product’s $23 price tag; consumers (and conventional meat processors) were surprised that the long-promised technology was that close to being a commercial reality.
Along with representing a giant leap toward a new…
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