Startup Serves Up Chicken Produced From Cells in Lab

Post by lolwaaaat » Thu, Mar 16, 2017, 12:13 AM UTC

cgh wrote: post #47

BinaryIdiot wrote: post #41

Earlier quoted context omitted.

> acting like we don't have viable other solutions is a bit silly. Lentils, beans, nuts, seeds, seitan, tofu, all great sources of protein. Depends on what you mean by "viable". Food is a huge part of culture and while those items you listed do provide protein it's, in my opinion, no where near as enjoyable as various types of meat. In fact many of that, to me, is really gross and I've tried multiple versions of all…

It's not just less enjoyable, plant protein is flat-out inferior. The amino acid profile of meat is better (eg leucine) and meat contains creatine, which is essential for explosive athletic performance and which is completely unavailable from plants. It's why powerlifters and practically every other strength and power athlete eats meat.

Post by lolwaaaat » Thu, Mar 16, 2017, 12:14 AM UTC

nicholas73 wrote: post #15

sethbannon wrote: post #3

After not eating meat for over 20 years due to the environmental and ethical concerns over how it's conventionally been made, I was lucky enough to be at the tasting described in the WSJ article. I wrote about it here: https://medium.com/@sethbannon/i-just-ate-meat-for-the-first...

I wish the tasting was done with simple preparations, so we can read about how it tastes compared to regular meat. After all, even pastured chicken tastes wildly better than conventional chicken.

Post by allworknoplay » Thu, Mar 16, 2017, 12:15 AM UTC

cgh wrote: post #47

BinaryIdiot wrote: post #41

Earlier quoted context omitted.

> acting like we don't have viable other solutions is a bit silly. Lentils, beans, nuts, seeds, seitan, tofu, all great sources of protein. Depends on what you mean by "viable". Food is a huge part of culture and while those items you listed do provide protein it's, in my opinion, no where near as enjoyable as various types of meat. In fact many of that, to me, is really gross and I've tried multiple versions of all…

It's not just less enjoyable, plant protein is flat-out inferior. The amino acid profile of meat is better (eg leucine) and meat contains creatine, which is essential for explosive athletic performance and which is completely unavailable from plants. It's why powerlifters and practically every other strength and power athlete eats meat.

Post by digikata » Thu, Mar 16, 2017, 12:18 AM UTC

greglindahl wrote: post #44

digikata wrote: post #40

So why are all the engineered meat startups targeting pretty common meats that are fairly low cost? Why not a something like tuna which is endangered and can sell at a really high cost per pound. Take the Tesla strategy and build for a high-end exotic market that can sustain a high-margin first then get into position for the wider, lower margin market.

One meat startup went into high-end leather: http://www.modernmeadow.com/ Another algae-to-make-food company went into high-end oils for cosmetics: http://www.solazyme.com/ (and some other industrial things, from what I see now)

Post by Waterluvian » Thu, Mar 16, 2017, 12:21 AM UTC

sprocket wrote: post #52

nicholas73 wrote: post #15

Earlier quoted context omitted.

I wish the tasting was done with simple preparations, so we can read about how it tastes compared to regular meat. After all, even pastured chicken tastes wildly better than conventional chicken.

> After all, even pastured chicken tastes wildly better than conventional chicken. As a farmer who used to raise pastured chicken, I was always happy to convert people to what real chicken is supposed to taste like.