Huber's Butchery in Singapore's lush Dempsey Hill is the lone restaurant in the world selling lab-grown meat, but the supply is so limited there are just six servings – cultivated chicken in a salad or on kebab sticks – only on Thursdays. Two years after Singapore greenlit lab-grown meat for human consumption, mass production has yet to start. The slow...
An undated handout photo shows a research and development scientist working at Eat Just's cultivated meat facility in Alameda, California, US.Huber's Butchery in Singapore's lush Dempsey Hill is the lone restaurant in the world selling lab-grown meat, but the supply is so limited there are just six servings – cultivated chicken in a salad or on kebab sticks – only on Thursdays.
However, early signs show that gourmet products could turn a profit sooner than everyday meats like chicken. "I think we won't see many companies ... succeed and going into the market, which will also prevent the commoditisation of cultivated meat products," Toubia told Reuters.Advances in manufacturing have helped several companies cut production costs by as much as 90 per cent from when they first started years back, industry executives said.
"It's too high and it's embarrassing ... We lose money every time someone enjoys our cultivated chicken," Eat Just CEO Josh Tetrick said.Costs remain so high that Eat Just has pushed out its forecast for turning a profit to the end of this decade, nine years later than previously projected. The company is awaiting regulatory approval from Singapore for its product and plans to build a pilot plant to start making it in early 2024.
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