Biohackers Connect

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David

shared a link post in group #Biohackers Connect via #The FoodTech Lab

Lab-grown meats is the future? I’ve tried beyond meats burgers and my experience was awful. I get there might be some potiential benefits for biohacking health benefits or good for the environment. But i cant really see this trend seriously take iff unless the taste and texture of the products really match real meat! Has anyone tried any lab grown meat protien products that is almost the same as real meat in terms of taste and texture? #The FoodTech Lab #Biohackers Connect

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Lab-grown meat is getting closer to animal meat, but will it replace it?

The science of lab-grown meat is improving and the product is closer to that of animal flesh, but many meat lovers still don’t want to try it, often citing safety concerns or issues with its texture.

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Jerome Cody

"Consumers are going toward low-cost alternatives; however, the plant-based beef companies are selling at a 2% price premium to conventional meat." https://techcrunch.com/20.. VCs invested $2B in global foodtech startups across 205 deals in Q3 2023, slumping 71% YoY and 13.9% QoQ. The sector has seen a VC funding dip for eight consecutive quarters. Within the foodtech sector, alternative proteins startups raked in $724.2M from 46 deals in Q3. Funding for alternative proteins has dropped significantly from its peak in 2021, primarily due to high prices and difficulty for customers in adapting to the taste of these processed foods. #The FoodTech Lab
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techcrunch.com

Food tech roundup: VC funding declines again in Q3 amid fewer deals | TechCrunch

Food tech investors discuss another consecutive quarter of decline in VC investments into areas like plant-based meat alternatives.

Nikolas Kong

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www.forbes.com

Where’s The Beef -- Substitute? Plant-Based Meat Sales Slip

Explore the challenges and prospects of the plant-based meat industry, including the downturn in sales faced by companies like Beyond Meat and Impossible Foods.

Derek

Labor-intensive lab grown chicken has higher levels of cholesterol and lead than the real thing, publicly available company documentation shows. Even if that sounds remotely desirable, some scientists say the whole energy-intensive endeavor may actually be worse for the environment, especially with chicken, which has the smallest carbon footprint of anything at the local butcher. All of which points to this question: Why exactly are we chasing lab-grown chicken? 🤔 #The FoodTech Lab https://www.bloomberg.com..

www.bloomberg.com

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Todd Smith

Despite the drop in funding for plant-based meat products, VCs are still keen on lab-grown and fermented protein startups Investors are looking for startups creating "bio identical" alternative meat products virtually indistinguishable from their real meat counterparts. "We can get there today using cultivated and fermentation, but we are unable to get there with plant-based."
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Jerome Cody

Last year the US became the second country after Singapore to approve the sale of lab-grown meat, but it could take a long time for cultivated chicken to go mainstream. Cell-grown meat is slaughter-free and has been touted as a way to reduce emissions, but current production ain’t cheap (cultured beef costs $17/lb). Plus, it could take a while for consumers to overcome the “ick” factor (Italy banned the meat last year). But if lab-grown startups can scale production and nail the marketing, it might fly. The industry was worth ~$250M in 2022 and is projected to hit $25B by 2030.

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