Once the stuff of science fiction, lab-grown meat could become reality in some restaurants in the United States as early as this year.
Executives at cultivated meat companies are optimistic that meat grown in massive steel vats could be on the menu within months after one company won the go-ahead from a key regulator. In a show of confidence, some of them have signed up high-end chefs like Argentine Francis Mallmann and Spaniard José Andrés to eventually showcase the meats in their high-end eateries.
But to reach its ultimate destination – supermarket shelves – cultivated meat faces big obstacles, five executives told Reuters. Companies must attract more funding to increase production, which would enable them to offer their beef steaks and chicken breasts at a more affordable price. Along the way, they must overcome a reluctance among some consumers to even try lab-grown meat.
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