Uhh. That's meaningless? What's the energy/resource usage comparison.
this post was submitted on 22 Mar 2024
1 points (100.0% liked)
Futurology
2612 readers
14 users here now
founded 2 years ago
MODERATORS
Eh it's not great but if they can create true pork competitive product quickly, that can be profitable in a chaotic market, allowing them to scale production to meet more unforseen/fast moving demand.
Every one of these claims so far has been 100% Elon Musk style “FSD is ready to ship right now in 2017” kinds of claims.
There was a great article in the New Yorker (or one of those style mags) a month or so ago that just ripped the industry apart about the billions of dollars spent on products that were overhyped and never shipped. I know that we’re feeling the pain of contraction right now, but we were dumping buckets of money into ideas that were not vetted - it was like the late 90s.
So, like with autopilot for cars, I will believe it when I see it.
I’d try to use money to calculate that. For farming, there’s probably tons of data. But for growing meat, there won’t be as good a model of what this thing’s inputs are. Like say it takes a dropperful of iodine at one point in the process. What’s the energy content of that iodine?
Money would be a good approximation of this: what’s the cost of producing that pork versus rearing a pig?
For us, it’s essential that our meat is available to and affordable for everyone. So it will, at the very least, be the same price range as traditional meat.
That's the claim
load more comments
(1 replies)
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?
Does this mean no more plastic fed to pigs?
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.
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.
load more comments
(2 replies)
Good news, these farmers can start growing stuff to feed humans instead!
load more comments
(4 replies)
So when can we realistically expect this to be a thing?
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.
load more comments
(2 replies)
That's kinda the point‽
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.
load more comments
(1 replies)
load more comments
(1 replies)
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.