Josh Tetrick, the CEO of Hampton Creek, the makers of Just Mayo, recently told the L.A. Times that his company will begin selling lab-grown meat before the end of next year. Tetrick said Hampton Creek has already successfully made chicken fingers from a single chicken feather, and that lab-grown meat is a goal his company has been working towards for quite some time. He emphasized that the new meat-based product they plan on launching next year is definitely not plant-based; it is, in his words, “100% meat.”
For meat-eating consumers looking for a cruelty-free meat, this is certainly great news; as long as they have the means, that is. No one is expecting this product to be affordable, which makes sense if you think about the costly R&D behind it. Sara Olson, an agriculture and food industry analyst for Lux Research said, “I see it as something that’s really only going to be an interesting product for those who have disposable income and want to buy something that looks and feels and tastes right and solves what I call ‘First World problems’ like the humane treatment of animals.” Others are skeptical about the timeline. Molecular biologist and co-founder of the Cultured Meat Foundation, Daan Luining told the Times, “To think of Hampton Creek doing it in a year, I don’t want to sound pessimistic, but I don’t believe that it would be possible… The most-funded research groups in the world on tissue engineering haven’t been able to do this type of stuff.”
If you want to read more about Hampton Creek’s lab meat, you can find the full article here.