The downside of this chicken is that, while it blended in well when chopped and mixed with sausage seasoning or a big heap of mayo, the meat probably wasn’t high-quality enough to be served as a stand-alone gourmet dish. That’s a problem, given how much it costs to produce. (Chen declined to name a specific price per pound but said the company’s chicken sells at “a significant premium to organic.”)
…
Shifting more meat production away from farms and slaughterhouses and into sterile, gleaming labs means a country’s meat supply is less vulnerable to being wiped out by, say, swine fever. The shift could also mean fewer opportunities for animal diseases to evolve and infect humans.
Share this article
Taking away consumers’ choice to eat these products, including those deemed safe by the FDA, is fusty, anti-freedom and foolish. The next iteration of this technology could change the world. We should want some of that innovation here in America.
