Even within a much smaller price margin, there'd still be plenty of reasons to make kill-free meat the default preference.
Abattoir and meat-processing facilities might not be able to achieve the same quality bar for hygiene as lab-developed meat cultures. That should ultimately translate into better food safety for consumers.
There are also strong ethical and environmental arguments for choosing kill-free meat as opposed to high-methane[0] animal-based meat products. It's not the entire solution to environmental problems by any means, but it's a large opportunity.
A good chunk of meal decision-making comes down to the way that food is marketed and the way that we talk about and discuss our food options.
As determined and evidence-led entrepreneurs and technologists, all of us in the HN community can do a lot to advocate for and influence public opinion and behavior in whatever direction we choose.
Hey if they can develop lab-meat cultures with the same(ish) makeup of real meat then yes I'd love that stuff. If I can get the same product but without suffering of animals then I'm 100% on board.
What I don't like is this current crop of fake meat. I don't know what it's made of and I don't want to eat something with a list of ingredients as long as my arm pretending to be something else.
When you say that you don't know what it's made of, is that because you haven't actually looked it up? The Impossible Foods site goes into solid detail on what goes into their product, more than you'd find on other commonly ingested products like ice cream or whatever where the website is purely an appeal to taste buds. Many of us would be eating daily a variety of things with long lists of ingredients.
What if that long list is the cost of trying to engineer an alternative to something that evolved over millions of years? Why would that matter?
(Typical meat eater here, but interested in trying lab meat sometime.)
Consider that "subjects raw plant matter to complicated chemical processes to produce something meat-tasting" is equally true for fake meat factories as it is for cows. Just because the recipe for real meat has come about via evolutionary (and not laboratory) trial-and-error, doesn't necessarily make it healthier.
Abattoir and meat-processing facilities might not be able to achieve the same quality bar for hygiene as lab-developed meat cultures. That should ultimately translate into better food safety for consumers.
There are also strong ethical and environmental arguments for choosing kill-free meat as opposed to high-methane[0] animal-based meat products. It's not the entire solution to environmental problems by any means, but it's a large opportunity.
A good chunk of meal decision-making comes down to the way that food is marketed and the way that we talk about and discuss our food options.
As determined and evidence-led entrepreneurs and technologists, all of us in the HN community can do a lot to advocate for and influence public opinion and behavior in whatever direction we choose.
[0] - https://www.epa.gov/ghgemissions/sources-greenhouse-gas-emis...