Alan visited the second annual New Harvest conference on cellular agriculture in Red Hook, Brooklyn, which included a variety of talks and exhibits on the science and broader implications of manufacturing food in vitro (from cell culture), as opposed to in vivo (from plants and animals). Technological advances have been achieved in growth media, more “lifelike” tissue engineering, and novel bioreactors designed to “brew” meat. Remaining challenges include the ability to successfully match the taste, texture, and cost of conventionally-sourced meat- and plant-based foods, as well as successfully scaling-up production processes. R&D is spread among a variety of corporate startups (e.g., Memphis Meats, Finless Foods), traditional academic labs (e.g., Tufts, NC State), and citizen science efforts (Shojinmeat Project).
