Some commentators argue that cultivated meat faces intractable challenges at food scale, and that growing meat in bioreactors at scale is a food tech fantasy. So are they right? It all depends on your approach, says Joshua March, cofounder and CEO at San Leandro-based startup Sci-Fi Foods.

If you’re asking whether it’s commercially viable (or even technically feasible) to crank out 100% cell-cultured filet mignon steaks at massive scale, the answer right now is no, March told AgFunder News (AFN) at the SynBioBeta conference in Oakland, California last week.

If you’re proliferating cultivated cells to feature as an ingredient in plant-based burgers and sausages at inclusion rates of 10-30%, however, the unit economics start to look far more favorable, he argued.

Read more at AgFunderNews.com

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