I may have a certain bias since I work in the field of cultivated meat, but Iāve frequently observed a strong interest in cultivated meat during my interactions with other EAs. This seems particularly pronounced in France, but Iāve had similar impressions when engaging with EAs at international events like EAG. Truthfully, this wouldnāt be surprising, given that the demographic profile of EAs closely aligns with those who tend to be favorably disposed toward cultivated meat. This interest is also visible in the support some EAs provide to organizations such as GFI or ProVeg that advocate for cultivated meat, without the focus on cultivated meat being questionned.
Regarding the assertion that āit would be more important to determine whether alternative proteins (including cultivated meat) can become as tasty, convenient, and significantly cheaper than animal products,ā I believe this is far from self-evident. Unfortunately, recent exemples donāt necessarily support this perspective. While achieving these qualities represents a necessary step, thereās no guarantee it will suffice. Moreover, while I wouldnāt be surprised if taste parity becomes less problematic for plant-based products within the next 10-15 years, I expect price will likely remain a significant challenge for cultivated meat.
I imagine if you work in that field people will show interest in the topic, Iād be interested in if you know there is outsized interest in cultivated meat over other alt proteins.
Iām not sure I see any data in that LinkedIn post, do we know how sales have changed over time and price points for these products? I find this type of data more convincing. Iād be more interested in seeing global info, and looking at sales of various products, in the retail and business sectors to get a good sense of what is actually happening in plant based margarine vs margarine vs butter vs plant based butter market.
The Jacob Peacock article is about them being the same price, not significantly cheaper, which I think is the wrong way to think about it. Most examples historically of animal products being replaced have been because of big cost differences rather than cost parity (horses/ācars, whales/āoil, fur/āother fabrics). That doesnāt mean that people donāt still ride horses, hunt whales or use fur, just that it is a much smaller percentage.
Hi David, and thank you for your comment!
I may have a certain bias since I work in the field of cultivated meat, but Iāve frequently observed a strong interest in cultivated meat during my interactions with other EAs. This seems particularly pronounced in France, but Iāve had similar impressions when engaging with EAs at international events like EAG. Truthfully, this wouldnāt be surprising, given that the demographic profile of EAs closely aligns with those who tend to be favorably disposed toward cultivated meat. This interest is also visible in the support some EAs provide to organizations such as GFI or ProVeg that advocate for cultivated meat, without the focus on cultivated meat being questionned.
Regarding the assertion that āit would be more important to determine whether alternative proteins (including cultivated meat) can become as tasty, convenient, and significantly cheaper than animal products,ā I believe this is far from self-evident. Unfortunately, recent exemples donāt necessarily support this perspective. While achieving these qualities represents a necessary step, thereās no guarantee it will suffice. Moreover, while I wouldnāt be surprised if taste parity becomes less problematic for plant-based products within the next 10-15 years, I expect price will likely remain a significant challenge for cultivated meat.
I imagine if you work in that field people will show interest in the topic, Iād be interested in if you know there is outsized interest in cultivated meat over other alt proteins.
Iām not sure I see any data in that LinkedIn post, do we know how sales have changed over time and price points for these products? I find this type of data more convincing. Iād be more interested in seeing global info, and looking at sales of various products, in the retail and business sectors to get a good sense of what is actually happening in plant based margarine vs margarine vs butter vs plant based butter market.
The Jacob Peacock article is about them being the same price, not significantly cheaper, which I think is the wrong way to think about it. Most examples historically of animal products being replaced have been because of big cost differences rather than cost parity (horses/ācars, whales/āoil, fur/āother fabrics). That doesnāt mean that people donāt still ride horses, hunt whales or use fur, just that it is a much smaller percentage.