IntegriCulture, a Japanese start-up, has raised $7 million to develop its cell-growing platform and commercialize lab-grown foie gras. Foie gras is a natural fit for a cellular meat company. It is normally made from the livers of ducks or geese that are force fed, which raises concerns about animal welfare. It’s also often served as a pâté, meaning it has a simple structure.The French start-up Gourmey raised $10 million last year to scale up production of its own lab-grown foie gras.
A head jump into an empty pool – the myth of synthetic meat
Synthetic meat is a simple, artificially bred monoculture. There are no extra fat cells, delicate cartilages, which make the meat tasty. There is also a problem with such a prosaic element as...