The Emerging In Vitro Meat Industry

Imagine hamburgers and chicken tenders that were never part of a real cow or chicken. In 5 to 10 years, supermarkets will feature packs of in vitro meat that will cost less to produce than meat from cattle and pigs and have far less impact on the environment. How can this be? What will it mean for farmers, the environment, and the global economy? We’ll provide the answers.

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