Summary of “The race to grow a more planet-friendly burger”

The biggest name in this area: Impossible Foods, whose faux meat sells in more than 5,000 restaurants and fast food chains in the US and Asia and should be in supermarkets later this year.
Impossible’s research team of more than 100 scientists and engineers uses techniques such as gas chromatography and mass spectrometry to identify the volatile molecules released when meat is cooked.
Datar, a cell biologist and a fellow at the MIT Media Lab, believes cultured meats will more closely resemble real meat, nutritionally and functionally, than the plant-based kinds do.
The National Cattlemen’s Beef Association in the US dismissively dubs these new approaches “Fake meat.” In August 2018, Missouri enacted a law that bans labeling any such alternative products as meat.
Growing muscle cells from scratch creates pure meat tissue, but the result lacks a vital component of any burger or steak: fat.
Cultured meat will need a way to grow fat cells and somehow mesh them with the muscle cells for the end result to be palatable.
“A meat company doesn’t do what they do because they want to degrade the environment and don’t like animals,” says Tetrick, the Just CEO. “They do it because they think it’s the most efficient way. But if you give them a different way to grow the company that’s more efficient, they’ll do it.”
“If we can grow the meat without the animal,” he said, “Why wouldn’t we?”.

The orginal article.