Hadn’t put the pieces together, but I now envision fish cell cultures being wildly popular — probably more so than chicken and beef, on a much closer horizon. Put Wild Type on your radar; could drastically decrease the price and sustainability of sushi. https://www.bloomberg.com/news/articles/2019-06-12/there-s-already-a-race-to-become-the-beyond-meat-of-fish …
I would bump a cell-culture Filet-O-Fish ahead of a Big Mac on fast food adoption; sustainable, wild-caught is a heavily, and increasingly so, constrained supply.
It’s worth noting that Just (formerly Hampton Creek) has exclusive partnerships with Toriyama and Awano to produce cultured Japanese Wagyu beef. Much bioreactor work is needed; but some companies are making big progress claims. This is close. https://www.foodandwine.com/news/wagyu-beef-vegan-lab-just …
Great piece on the state of cell-based meat production, with interviews from Memphis Meats and Just. The big barriers remain in bioreactor scale and automation, and producing synthetic FBS, which would drastically change human research and treatments too. https://www.pbs.org/newshour/show/california-startups-are-growing-meat-from-animal-cells …
The interview with a FDA Science Board member is a fairly concerning development, if that viewpoint is a shared. Regulating cell culture through the drug approval framework is aggressive, maybe unscientific — and would put the U.S. behind while China plows forward here and beyond
You can follow @_DanielSinclair.
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