US-based Eat Just says its product is ethical, clean and green but scientists say it may just be a novelty.
Asia Business CorrespondentYou would never guess that the piece of meat in front of me did not come from a farm. It was made in a laboratory on an industrial estate just a few miles down the road.
But it is still nowhere near being widely available. Cultivated chicken nuggets were briefly on the menu at a private members' club in 2021. After four to six weeks, the material is 'harvested' from the bioreactor. Some vegetable protein is added, then it is moulded, cooked and 3-D printed to give it the necessary shape and texture.
When you compare that to the 4,000kg - 5,000kg of conventional chicken sold weekly - at Huber's alone - it gives you a sense of the scale of the task ahead. Put simply, they will need to increase production enormously to avoid making a loss on each piece of chicken. "But that narrative must be contrasted with the science", he says. "Run the numbers, look at every scientific paper written by people who have no skin in the game, and you'll see the answer is clear."
One study by the University of California, Davis even estimated that the process produces between 4 and 25 times as much carbon dioxide as regular beef. However, East Just has called the study "flawed".
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