Cellular Cultured Meat Not a Path to Sustainabilty

Cellular cultured protein is often cited as a technology that will displace animal source protein within a few years.

Yet after 10 years, and huge investments, cellular cultured protein struggles to deliver the palatability and flavour of ground meat, has made no progress emulating premium meat cuts, and suffers an order of magnitude cost disadvantage against animal source protein.

And now the primary advantage it claimed over animal source protein, sustainability, appears to be dubious.

Sustainable food protein will come through refinements in existing animal based processes, not wholesale replacement. And accurate, complete, and auditable reporting of herd events collected at the animals side will underpin these efforts.