Price? With the economy, it’ll be cheaper to wait for the pigs to reach our local market instead
What a short sighted opinion my dude.
I have 19/19 sight. Thank you very much
It’s expensive and not without issues now, but it’s a new technology. But it’s also harder to market for the masses, who may indeed prefer the animal to the bioreactors for their own prejudice. I do not expect cultured meat to be cheap and available anytime soon.
Still won’t stop the “alpha male” types from hating it because they base their entire personality around doing what they think wi make other people mad.
What the fuck does this have to do with the article?
the entire concept implies a way to eat meat without having to slaughter animals.
This won’t stop douchebags from being douchebags?
This sounds like good news but what I don’t want is one big corporation replacing hundreds/thousands of worldwide farmers and having total control over the cost of selling this to consumers.
We do have a number of excellent meat alternatives now, which use relatively simple processing steps and legumes, wheat etc. as base material.
As such, I imagine, they will remain cheaper than lab-grown meat and if we can get past people’s reservations with them, I feel like they would offer a much more direct path for farmers to get paid, as well as the opportunity for various smaller companies to compete in doing that processing.
Most of the production in the us already comes from 2-3 giant corporate farms. It is simply more effeciant.
Those farms receive immense subsidies as well. No, it’s not efficient, it’s just what the US economic system produces.
Yes we definitely don’t want one corp owning this entire type of tech.
I think some kind of cultured meat is “obvious” at this point in history.
I don’t think this company would be able to maintain its monopoly as other companies develop their own processes. Maybe some vegans will open source the basics or something.
I doubt the legal system would allow one company to control this market, and tech being the barrier won’t do it either, so I don’t predict a monopoly for long on this kind of thing.
I doubt the legal system would allow one company to control this market
Yeah, it will be like two-three, owned by the same shareholders on the stock market.
Or as many choose to enter the market, unless you think there will be some artificial constraint placed on entry?
And since all shares are actually owned by the DTCC, they are the actual masters manipulating the stock as needed to enrich themselves. We’ll get cultured meat at their grace when it’s profitable for them.
We need local individual owned stem cell meat farms.
Bladerunner
Besides, there’s nothing that tastes quite like real grass-fed free range stem cells.
It’d really become an art if it became accessible enough to do locally. Getting the right texture, marbling, tenderness, etc.
Like a craft brewery model for cultured meat? Sounds cool.
Exactly!
But it doesn’t work if it costs billions of dollars to start it up.
Good news, these farmers can start growing stuff to feed humans instead!
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Regardless, we really shouldn’t be preventing progress for the sake of protecting jobs. Especially when the status quo is so wantonly destructive. And even as this would replace some jobs, it would create new ones.
All that said, I’m very skeptical of this tech.
It needs to be done at small to moderate scale with properly strong regulations.
Perhaps they were referring to pivoting from animal feed to human crops
The fields used to feed livestock would be used to grow stuff to feed humans
The buildings… Should we really stop progress to save some buildings used to raise animals in order to kill them?
There’s a labor crisis in the farming industry already (and in general really) so it’s not as if they had no option in front of them
You do realize that not all farmland is suitable for growing onions or melons. A pretty good chunk of it is pretty much suitable for grass only. Where I live, half of all the farmland is growing grasses for grazing and hay, (no, its not alfalfa). What are those farmers supposed to switch to make a living? The rest is used for wheat, rye, and barley and some green chop corn silage. And yields can be quite limited depending on the year.
Unless you are fine with massively more use of fertilizers and pumping ground water to irrigate those food crops on marginal land. And even then the growing season overrides all.
Then you stop using that land to grow feed and let nature do its thing and the people working that land can just go work somewhere where there’s demand.
Should we have stopped telecommunication progress to keep the switchboard operators working?
“the people working that land can just go work somewhere where there’s demand.”
So easy to say when it’s not your job isn’t it.
Now, I don’t know what you do to make a living, but with AI, your job as a programmer should just go away and you should find a different job where there is demand - maybe you could be a servant or stock shelves. It’s so easy to do so, just go somewhere else.
Again, should we stop all progress so as not to eliminate jobs that would otherwise become unnecessary?
The industrialized meat industry in Europe has very little to do with farming. An industrial stable with tens of thousands of pigs who never see daylight or breath fresh air is a factory, where bought animal feed is input, and manure and pigs are output.
The industrialized meat industry in Europe has very little to do with farming. An industrial stanle with thens of thousands of pigs who never see daylight or breath fresh air is a factory, where bought animal feed is input, and manure and pigs are output.
sounds like the US system, without the child labor.
Pigs eat pigs
True but we’re not here to discuss your badge bunny mom.
OK, but how does it taste?
Sausage is smart since you can get away with a lot of textural sins, and it’s already expected to be packed with sodium.
Follow-up questions will also include price.
It says they sampled it. It doesn’t say how it tasted. Hmmmm…
Yeah, that’s a little suspicious.
I mean it also heavily depends on the exact version of sausage. We already have fake Mortadella made from peas (I think) which I can not (or barely) tell apart from the real thing. And at the other end of the sausage spectrum, Chorizo or Sujuk have enough spices, paprika and/or garlic and cumin in it so you can probably hide a lot of stuff instead of pork in it. Though I haven’t yet found a fake version of those which I liked. And sometimes my German nature gets in the way. I’ve had sausage abroad. And some people put actual ground-up pigs in there and the product still doesn’t taste of anything I’d call sausage. I also had those british-style breakfast sausages with a really weird consistency. It’s really quite some variety with sausage, already. And I still need a good plant based alternative to Salami and pepperoni on pizza.
ah would you look at that, no mention of quantity.
It’s 60 times faster, there should be the volume of an entire pig’s worth in like 2 weeks.
There is a magical process that is called “upscaling”. More relevant is the cost of things, which likely will be higher here.
“60 times faster” is a scalability claim. A pig can make a pig’s worth of meat in about 6 months. That is a rate, that is a quantity over a time. In fact actually doing the math, increasing that rate by 60 times mean the same quantity over 3 days!
Scalability has been the hurdle for all lab grown meat projects. This is claiming to have it beaten, Im asking for the proof. Show me the scale, show me the results, if they stopped at a thin film of meat cells covering a petri dish, they havent scaled up anything yet.
Does this mean no more plastic fed to pigs?
Wait until pig cancer cells turn into sausages 90 times faster
You’ve read much Margaret Atwood, then?
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Cannibalism has been directly linked to the transmission of brain-related diseases. Although I’m sure further testing would be needed because that may not be the case with lab grown meat.
It would make for one hell of a research paper.
Soylent Sausage. Long Pig, Short Links!
I like the idea, and I hope it scales to be significantly cheaper than murder sausage
Is that what you call your penis now?
hot
So when can we realistically expect this to be a thing?
I’m skeptical. It’s been really picking hard to get those things to grow in a vat. This would be a huge breakthrough, and popsci has a way of leaving out critical, fatal details.
Such as “a claim proven by the hundred pounds of pseudo pork they shipped us overnight”?
I didn’t read the article. I assume this journalist made zero primary observations?
I mean, even shipping it wouldn’t say anything about what it’s production cost is. Only that they paid it.
It literally quotes the company spokesperson as the main source on all this, and then comments on the brand having done a taste-test in Singapore.
Let me guess, the stem cells are harvested from pigs?
Presumably they culture more, but obviously the first cells would have had to. Some of these companies have been very particular about sourcing their starting cells non-lethally from sanctuary animals or whatever, because why not.
If you only have to do it once (or a few times) and can use it repeatedly ad infinitum, you can be just about as discerning as you want.
Exactly.
Generally stem cell cultures these days are sourced once then replicated forever.
That’s pretty incredible, with no noticeable degradation between replications? I know very little about stem cell cultures.
There’d have to be some degradation over time. Unless they’re repairing the DNA using computerized backups or something.
The stem cells themselves are self-repairing and self replicating. Quoting Wikipedia:
Due to the self-renewal capacity of stem cells, a stem cell line can be cultured in vitro indefinitely.
Currently all embryonic stem cell research and therapies in the US are conducted using only 486 cultures.
That’s kinda the point‽
Likely, but stem cell harvesting is not as horrible for pigs and doesn’t require thousands of them either. It’s certainly a massive improvement.
I see the sustainability argument, but it doesn’t address my main concern, which is that it sounds yucky. Still, I’ll eat lab sausage before I eat cockroach patties so 🤷
Why does this sound more yucky than the current way of obtaining meat?
In a lot of ways, it is just as gross as alcohol. It’s made in large batches in a vat using tiny little organisms that assemble the final product. With alcohol the organisms typically being yeast, and meat being the actual cells.
Meat lab:
Brewery:
Granted it is a hell of a lot more complicated with meat production, but aesthetically it is pretty much the same thing.
Sorry but this looks way more pleasant than a typical factory farm to me
Agreed
tiny little organisms that assemble the final product
That’s what breathing and walking animals/meat are.
What are your thoughts on yoghurt, bread and sauerkraut? Since you don’t like alcohol because it gets made by fermentation, I wonder what you think about those.
Since you don’t like alcohol because it gets made by fermentation
You misunderstand. I like alcohol, but I was merely making a comparison between something commonly accepted as being hygienic enough (alcohol) with something less accepted (lab meat).
They’re both equally “gross”, which is to say not really gross at all. But to answer your question, not a big fan of yogurt, but I like bread and sauerkraut.
“yucky”? Have you ever been in a slaughterhouse?
I have not, I understand it’s pretty yucky in there though. Lab slime just doesn’t sound appealing to me.
it’s only a lab and science because they are taking notes. after the process is finalized it will be more like a kitchen/factory making yogurt.
I’m not exactly what you would call concerned about meat as a food source. I’m fine with it. But anything that can break the need for industrial farming is a damn good thing imo.
I’m eager for a good product to come to market so I can at least try it. So far, there hasn’t been one that’s available that’s priced well enough to be a viable choice, nor that matches expectations of taste. Textures have gotten good though.
But I think a sausage format is a great place for cultured meats to break into because there’s a wide range of ingredients with different flavors already. We’re used to sausages being fairly varied in taste and texture, so adding a new type is less of a “new food” barrier. Tbh though, it’s gotta be better than veggie sausages, those are pretty meh at best.
