No animals were harmed in the making of this hamburger: Introducing cultivated meat.

A new twist on an old recipe  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ 

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Meaty questions The news • A growing industry. About 100 start-ups are competing to bring consumers their first taste of cultivated meat. Grown from animal cells in production facilities, this type of meat doesn’t require the slaughter of animals to produce delicacies such as foie gras or bluefin tuna. The question is whether consumers will accept this radical production method. [Economist] • Costly main course. Traditional animal husbandry contributes to climate change, pandemics, antibiotic resistance, and food poisoning. Cultivated meat, also known as lab-grown or cultured meat, may provide an answer, though huge technological breakthroughs are still needed to make it an affordable solution. [NYT] Cultivated meat is still mostly in the pilot stage, but it has the potential to grow into a global industry. Our insights • Why it matters. Today, cultivated meat remains more costly to produce than conventional meat. However, if costs follow the same trajectory as that of human genome sequencing (dropping by 45 percent each year between 2001 and 2021), cultivated meat could achieve cost parity with conventional meat by 2030. The industry must figure out how to scale bioreactor capacity and growth media and improve the taste and texture of products, among other challenges. • Carving a bigger slice. Ramping up production of cultured meat won’t be easy, but cultivated-meat companies are already making beef and chicken that taste like the traditional versions. For more on where the industry is today and where it is headed, explore our collection of interviews with McKinsey experts and CEOs who are bringing cultivated meat to new markets. — Edited by Katy McLaughlin    Dig in Was this forwarded to you? Sign up here. Or send us feedback — we’d love to hear from you. Follow our thinking This email contains information about McKinsey’s research, insights, services, or events. By opening our emails or clicking on links, you agree to our use of cookies and web tracking technology. For more information on how we use and protect your information, please review our privacy policy. You received this email because you subscribed to the On Point newsletter. Manage subscriptions | Unsubscribe Copyright © 2021 | McKinsey & Company, 3 World Trade Center, 175 Greenwich Street, New York, NY 10007