And it will cost about $10. Constantly making the improvements in this area, lab-grown burger is expected to be juicier and tastier, than the first prototype. In the future, with technology improvements and progress, clean meat could even become cheaper than meat from feedlots.

When the Dutch stem-cell researcher Mark Post unveiled the first lab-grown burger in 2013–handmade fiber-by-fiber from cow cells in petri dishes–he announced that the single serving cost more than $300,000. But the research was promising enough that Post launched a startup called Mosa Meat to pursue making cultured meat at scale. The company now says that its first products will be on the market by 2021, fueled by a Series A fundraising round of $8.8 million, announced today. “We knew very early on that if we would scale up production . . . that the cost would come down to about $10 for a hamburger,” says Post. (He also notes that the initial cost of the hamburger, based on making something from scratch for the first time, was “ridiculous,” and that he shared it in part to help people understand that it wouldn’t immediately be in stores–so that they wouldn’t harass him about where they could buy it.) [Photo: Mosa Meat] The lower cost is dependent on using a massive, 25,000-liter bioreactor, where livestock or poultry cells will be fed nutrients and oxygen, and will then grow into tissue that can be made into a burger or a piece […]

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