Fuente: Protein Report A new wave of cultured meat startups is doing what techno-economic models said couldn’t be done
When the world’s first cell-cultured beef burger debuted in 2013 with an R&D price tag of €250,000, it immediately prompted questions about whether the technology could ever become affordable. In the years that followed—even as cultured meat products began selling commercially in several countries—those questions often persisted.