Australian lab-grown meat cultured from quail cells hits the market in Singapore • Hacker News Board

Re: Australian lab-grown meat cultured from quail cells hits the market in Singapore

#21

Post by resolutebat » Thu, Apr 04, 2024, 10:21 AM UTC

jesterson wrote: post #10

It's likely going to follow the lab grown meat used to be sold in Singapore supermarkets. Started with much hype it was predictably a flop, since noone wanted to buy it.

Lab grown meat has never been sold in Singapore supermarkets. There was one (1) restaurant that offered like 10 portions a week as a publicity stunt, and they recently went belly up because funding ran out and the business just doesn't scale.

https://driftingclouds.net/2023/06/15/i-paid-22-to-eat-the-l...

https://www.straitstimes.com/singapore/cultivated-meat-produ...

Re: Australian lab-grown meat cultured from quail cells hits the market in Singapore

#22

Post by Euphorbium » Thu, Apr 04, 2024, 11:05 AM UTC

aszantu wrote: post #13

stevep98 wrote: post #12

I see they are going for the high-end market. Seems the right path to me, for now, since they can charge high prices for foie gras without the guilt. We eat beef, chicken, pork, and lamb, because they taste good, and are cheap to make because we can domesticate the animals. What if exotic meats taste better, but we can't eat them because the animals are endangered, or dangerous, or undomesticable. Maybe lion, rhino,…

I'd eat lab grown octopus any time, usually I avoid them for ethical reasons

What about humans?

Re: Australian lab-grown meat cultured from quail cells hits the market in Singapore

#23

Post by EvanKnowles » Thu, Apr 04, 2024, 11:25 AM UTC

Euphorbium wrote: post #22

aszantu wrote: post #13

Earlier quoted context omitted.

I'd eat lab grown octopus any time, usually I avoid them for ethical reasons

What about humans?

Avoid them for ethical reasons too.

Re: Australian lab-grown meat cultured from quail cells hits the market in Singapore

#24

Post by scratcheee » Thu, Apr 04, 2024, 6:37 PM UTC

stevep98 wrote: post #12

I see they are going for the high-end market. Seems the right path to me, for now, since they can charge high prices for foie gras without the guilt. We eat beef, chicken, pork, and lamb, because they taste good, and are cheap to make because we can domesticate the animals. What if exotic meats taste better, but we can't eat them because the animals are endangered, or dangerous, or undomesticable. Maybe lion, rhino,…

giant tortoise was meant to be delicious, not considered ethical or practical these days

Re: Australian lab-grown meat cultured from quail cells hits the market in Singapore

#25

Post by ambichook » Thu, Apr 04, 2024, 11:59 PM UTC

pingou wrote: post #20

"There's no point trying to replicate beef, chicken or pork. It's a fool's errand," he said. "So instead, let's use this new technology to offer something which is distinctive from what we already consume." What is the point of creating meat if it's to make something totally different? Do it with vegetables then (although yes, nutritionally it could be interesting). I want to eat meat without the ethical issues assoc…

because the reason beef chicken and pork are popular is because they are high volume and therefore cheaper than other meats, we have an ample supply of chickens/cows/pig/other livestock. it makes more sense to go after segments where they can get higher margins until they can optimise processes and get more volume to keep up with the livestock industry