Insights from a scientist: Why lab-grown meat is truly real meat
MANASEE WAGH: About 40 years ago, the first beef burger—grown from cow stem cells in a laboratory setting—hit the frying pan. This landmark achievement in “cultured meat” made news headlines because it sidestepped the cow’s meat entirely. While this endeavor created a $325,000 burger, more than 100 startup companies have since taken up the challenge to perfect not only cultured beef, but also chicken, pork, and fish, in hopes of scaling up the process, lowering the cost, and ultimately bringing cruelty-free meat to your table.
For example, BELIEVER Meats, headquartered in Rehovot, Israel,…