When USDA greenlighted the sale and distribution of cultivated chicken from Upside Foods and Eat Just in June, it changed the paradigm of what meat is and how it is produced.
But more than six months later, these products remain available only to a handful of diners at one high-end restaurant in San Francisco, with no clear path to a wider market. Making cell-cultivated meat remains difficult and expensive, as companies work to improve their science, build facilities that can make large amounts of products, and create a cost-effective culture medium to feed the cells.
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