In his view, GFI’s TEA report did little to justify increased public investment. Wood couldn’t believe what he was hearing.
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The message was clear: If we want to save the planet, we should double down on cultured meat. “If we leave this endeavor to the tender mercies of the market there will be vanishingly few products to choose from and it’ll take a very long time,” he told Klein.
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government should invest billions to improve and scale both plant-based meat alternatives (like the Impossible Burger) and cultivated meat.īruce Friedrich, GFI’s founder and CEO, appeared in the story to argue that the need for significant public investment was urgent and necessary. In a column called “Let’s Launch a Moonshot for Meatless Meat,” Ezra Klein, a co-founder of Vox who is now one of the Times’s most visible and influential writers, argued that the U.S. In April, just six weeks later, that message was amplified by The New York Times. Its top policy recommendation, according to GFI’s in-depth analysis of the TEA results, is aimed at “forward-thinking” governments: They “should increase public funds for R & D into cultivated meat technology” in order to “seize the opportunity and reap the benefits of becoming global leaders” in the space. With its TEA findings in hand, GFI has worked tirelessly to argue for massive public investment. Most of us have a limited appetite for 50-dollar lab-grown chicken nuggets. If private, philanthropic, and public sector investors are going to put money into cell-cultured meat, costs need to come down quickly. The finding is critical for GFI and its allies. “New studies show cultivated meat can have massive environmental benefits and be cost-competitive by 2030,” it trumpeted, suggesting that a new era of cheap, accessible cultured protein is rapidly approaching. In the press push that followed, GFI claimed victory.
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Prepared independently for GFI by the research consulting firm CE Delft, and using proprietary data provided under NDA by 15 private companies, the document showed how addressing a series of technical and economic barriers could lower the production price from over $10,000 per pound today to about $2.50 per pound over the next nine years-an astonishing 4,000-fold reduction. That month, the Good Food Institute (GFI), a nonprofit that represents the alternative protein industry, published a techno-economic analysis (TEA) that projected the future costs of producing a kilogram of cell-cultured meat. In March of this year, he hoped he’d finally get his answer. He didn’t understand how costly biomanufacturing techniques could ever be used to produce cheap, abundant human food. Wood knew the process to be extremely technical, resource-intensive, and expensive. In addition to yielding large quantities of vaccine-grade viruses, this approach also creates significant amounts of animal cell slurry, similar to the product next-generation protein startups want to process further into meat.
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(His division was later spun off into Zoetis, today the largest animal health company in the world.) One of his responsibilities was to oversee production of vaccines, which can involve infecting living cells with weakened virus strains and inducing those cells to multiply inside large bioreactors. Drug companies have used a similar process for decades, a fact Wood knew because he’d overseen that work himself.įor four years, Wood, who has a PhD in immunology, served as the executive director of global discovery for Pfizer Animal Health. For him, the idea of growing animal protein was old news, no matter how science-fictional it sounded. Countless news articles have suggested that a paradigm shift driven by cultured meat is inevitable, even imminent. It’s a digital-era narrative we’ve come to accept, even expect: Powerful new tools will allow companies to rethink everything, untethering us from systems we’d previously taken for granted.