There are already meat alternatives (seitan, tempeh, tofu, soy, etc.) which provide a meat-like flavor and texture. It’s not immediately obvious that in-vitro meat is necessarily more effective than just promoting or refining existing alternatives.
I suppose for long-run impact this kind of research may be orders of magnitude more useful though.
There are already meat alternatives (seitan, tempeh, tofu, soy, etc.) which provide a meat-like flavor and texture. It’s not immediately obvious that in-vitro meat is necessarily more effective than just promoting or refining existing alternatives.
I suppose for long-run impact this kind of research may be orders of magnitude more useful though.