The processed meat industry’s well-known struggles will take time to resolve, and maybe that’s okay.

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Wall Street The journal delves into the lab-grown meat industry, also known as cultured or cell-cultured meat, and the struggles within it.

The Journal specifically reports on what’s going on at UPSIDE Foods, which has received approval from the U.S. Food and Drug Administration for a process that says it’s essentially safe to eat, making it the first company to receive that certification. . BlueJust, which has been selling its product in Singapore, the first country to approve the sale of farmed meat, subsequently received a “thumbs up” from the FDA in March.

The WSJ story focuses specifically on UPSIDE Foods’ success in small-batch chicken production, as well as its inability to produce large quantities at low cost or on par with traditional meat — and be. Fair, highly processed meat companies also struggle with this.

UPSIDE founder and CEO Uma Valletti told TechCrunch in November, “First of all, our chickens are priced.” “As we scale up, we expect to eventually reach a price comparison with conventionally produced meat. Our goal is to ultimately be more affordable than conventionally processed meat.

Companies in this sector make meat from animal cells that are fed for growth. But the production and pricing challenges presented in the WSJ story are not new. “Is Cell Culture Meat Ready for Prime Time?” Not only was it a clever TechCrunch+ headline, but an actual question posed in early 2022 still remains unanswered.

Most of the meat stories in our archives include at least one sentence about how difficult it is for companies to mass-produce and create food with this method so that the finished product costs less than $10 per pound.

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