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Notes -
Lab-grown meat one step closer to sale in the US
I'm neither a vegetarian nor an EA animal suffering activist, but I consider this largely a good thing. If we can produce lab-grown meat that costs the same or less than traditionally-raised or industrial-produced meat and is equally tasty and nutritious, I see very little reason not to do so. I've tried the various meat substitutes and, frankly, they just don't taste like meat or have the same texture. This isn't to say they aren't tasty in their own way, they just clearly aren't meat. The best ones I've had barely rise to the level of "gas station sausage patty" in terms of flavor and texture. Likewise cutting down on cattle ranching in the US would alleviate a lot of environmental pressure and gives us the opportunity to rebuild healthy habitat for native wildlife populations.
What does give me pause is the further connotative removal of people from food production. A farmer I know has an anecdote about a well-to-do customer who pulled up to his farm stand to buy some produce and was appalled to find potatoes sitting in a pile on a pallet. The farmer swears the customer, without any trace of irony, asked for "potatoes that hadn't been in the dirt". I'm hunt deer and small game and the bulk of my urbanite coworkers normally react to this somewhere on the spectrum between bafflement and outright disgust, all the while munching on ham-and-cheese sandwiches or a fish taco. (I work in a pretty blue area, so that's probably coloring things.) I can see scenarios in which PETA and other animal suffering activist organizations use lab grown meat as an attack surface to further restrict hunting and fishing activities.
There's at least some niche segments of the market where this won't matter. Some people like meat but want to reduce how frequently they eat it for environmental and ethical concerns. Although given the manufacturing process, I wonder how the emissions for lab grown meat would actually stack up...
Economically though, the whole process is a nightmare because cell culture has been developed for the medical field where costs don't matter, not the consumer market where there's actual competition. I was looking into this awhile back because I had some startup ideas that ran into similar problems as lab grown meat. The generic stuff (amino acids, sugars, lipids, etc) isn't bad, but the big problem is 'growth factors,' or recombinant proteins. In your body, the division of most cell types (and particularly muscle) are strictly controlled to avoid cancerous growths. They're typically quiescent unless certain soluble proteins stimulate receptors on their surface. Growing and purifying a cocktail of these proteins has been horrendously expensive, so people typically use fetal bovine serum (FBS) instead which costs 1500-2000$ per liter, and you use it at a final concentration of 5-10% so...a 10L bioreactor would cost you 2k in FBS alone, and produce about 250g/L or 5lbs of meat.
Obviously things have gotten cheaper (one of those articles mentions a plant-based substitute for FBS which I hadn't heard about previously), and economies of scale, but that paper mentions a floor of ~20$ per pound of meat which is a big ask even for the most motivated millenial-pseudo-vegetarian. Essentially, these people are going to have to develop an entirely new array of techniques tailored towards economic food production rather than medical research. Or just grow yeast instead.
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