In theory, growing meat from animal cells instead of slaughtering billions of sentient creatures and plundering the oceans sounds like a no-brainer: The promise of ‘real’ meat, without the ethical and environmental baggage.
![Fork & Good targets cost parity for cultivated pork Fork](https://agfundernews.com/wp-content/uploads/2023/04/Fork-Good-dumplings.jpg)
In practice, many of the startups attempting to deliver on this promise are using approaches with highly questionable economics at food scale, claims Fork & Good co-founder and chief scientific officer Dr. Gabor Forgacs.
“It’s a totally useless exercise to make these products at a price that nobody can afford. We have to separate the hype from reality in this industry. I’ve lived through this hype before when I was working in bioprinting [at a company called Organovo] in 2007. I remember people were saying, ‘Oh, you guys are going to make hearts and livers and kidneys overnight’ and the hype was so unhealthy.
“And that’s one reason why Fork & Good [which Forgacs cofounded with Niya Gupta in 2018] has been in stealth mode until we got to the point that we were convinced we could make products at a price that people can afford. From the very beginning, we were thinking about techno-economics.”
![Fork & Good targets cost parity for cultivated pork Fork & Good targets cost parity for cultivated pork Meatable partners with ESCO Aster to bring cultivated pork to Singapore](https://www.foodnavigator.com/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_large/publications/food-beverage-nutrition/foodnavigator.com/news/business/meatable-partners-with-esco-aster-to-bring-cultivated-pork-to-singapore/15856418-1-eng-GB/Meatable-partners-with-ESCO-Aster-to-bring-cultivated-pork-to-Singapore.png)
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