Test-tube stake, just chicken, The Meat of the Future: How Lab-Grown Meat Is Made

Published on Dec 11, 2018

The race is on to create lab-grown meat products. Still, little is known about their safety and potential impact. In this episode of Moving Upstream, WSJ’s Jason Bellini visits entrepreneurs, scientists, and ranchers to understand how it’s made, and gets a first taste of steak grown from cultured cells.

The future of meat is cheaper, faster and more environmentally friendly. It will also be grown in a lab. Welcome to the (near) future.

Published on Aug 10, 2017

Production of meat and seafood around the world will double to 1.2 trillion pounds by 2050. Our planet cannot afford to supply the water, fuel, pesticides, and fertilizer that industrialized animal production requires. It can’t afford the polluted water or the biodiversity loss. It can’t afford the moral inconsistencies. And we think it’s unlikely that people will consistently choose plant-based alternatives over chicken, beef, pork, and seafood. The world needs a solution to these realities. With plants providing nutrients for animal cells to grow, we believe we can produce cultured meat and seafood that is over 10x more efficient than conventional meat production. All this without confining or slaughtering a single animal and with a fraction of the greenhouse gas emissions and water use. Our approach will be transparent and unquestionably safe, free of antibiotics and have a much lower risk of foodborne illness. The right choice will be obvious. Learn more @ ju.st/clean-meat

Published on Feb 16, 2018

Food scientists and startups are trying to make meat more ethically appealing by growing it — cell by cell — in a lab instead of on a farm. Even some vegans support so-called “clean” meat. But can lab-grown meat overcome the dreaded “yuck factor?”

Published on Dec 16, 2018

Setting a new benchmark in cell-grown meat.
Test-tube stake, just chicken, The Meat of the Future: How Lab-Grown Meat Is Made