4 days ago
- Business
- Wall Street Journal
Lab-Grown Meat Goes Upscale With Faux Foie Gras
Can lab-grown foie gras find a niche in the luxury food market?
Makers of lab-grown aka cell-cultured meat have pitched the product as a fix for our food chain's environmental and humanitarian issues. But it comes with its own baggage—it is expensive to produce, it can't nail the protein's texture and it starts 'life' as sludge.
