In less than a decade, companies have been able to reduce the production costs of cultivated meat by 99 percent. If costs follow the same trajectory as that of human genome sequencing (for which costs, on average, dropped by 45 percent annually between 2001 and 2021), cultivated meat can achieve cost parity with conventional meat by 2030.

The cost of cultivated meat has come down at an even faster rate than another well-known biotechnology—genome sequencing.
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To read the article, see “Cultivated meat: Out of the lab, into the frying pan,” June 16, 2021.