date:Dec 11, 2018
to reach a commercial stage. Mark Post, CEO of Mosa Meat, predicts it will be three or four years, and even then, it will still be on a very small scale and not make any dent in greenhouse emissions.
While production scales up, prices would need to scale down. Mosa Meat's first in vitro hamburger, revealed in 2013, cost $330,000. Experts such as Springmann think it will be a far stretch to get those prices down to a competitive level.