Near and long term, cellular agriculture opens the road for increased creativity. It would be difficult to find protein of the same magnitude and wonder as animal protein in plants!
With cell ag, we have the possibility of creating carrots with umami, or chicken as tender as beef, or ricotta with the texture of mozzarella, or never-before-seen shapes, textures, and flavors. We’ll have new species and cuisines to choose from, upgrading cultural and fast food meals to a completely different level. We already have companies like Orbillion Bio, Perfect Day, Shiok Meats, Future Fields, and Vow Foods pioneering in all areas of cellular alternative protein, from R&D to packaging. I, too, am working in this field, advising companies on how to best bring these products to the on-ground consumer, such as youth, to realize climate impact.
This new era of protein production contends with the ingenuity conceivable since the discovery of fire and fermentation. Burgers are simply a boundary, meat is now just a mark. Meat may not be a cut, but a translucent liquid or a crunchy bite.
With cellular agriculture, the ABCs of food and protein can be anything.
