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A big inconvenience of in vitro meat is the time and time is money. It takes a lot of time to create in vitro meat, there is an important need for research to produce large quantities at low prices. But today this need for research has to be financed.
There is also a limited social accessibility today, because of its price (around 270,000 Euros to create only one steak). So it is an extremely expensive price which will probably decrease in the future.
Nutritional composition is not controlled and not optimized according to people in charge of the precautionary principle. For example there are many doubts about the impact an vitro steak can have on a human body. Scientists who work on the project are not allowed to eat or taste the meat.
Environmental problems are at stake because there are potential polluting residues (fungicides, antibiotic, hormones, etc.). A fight for the environment might take place in the future if these problems become real.
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Agriculture is a very important part of humanity. Are we ready to live without farming and lose a part of our culture and rural life because of in vitro meat production ?
Some people do not think that it is meat, for them it’s cultivated organic matters, meat-filled substitute or a conglomeration of muscular fibers. So it can be a problem. Moreover before becoming meat, the muscle has to mature during 14 days, it is a waste of time to be competitive today.
The impact on the environment needs to be evaluated, with many uncertainty points (energies, water, pollution, greenhouse gas …).
 
There is a possibility to create new environmental problems (rejection of organic molecules which come from the environment of cultivation).

Inconveniences

 

Inconveniences / Uncertainties

Uncertainties / Doubts

 

It is not certain that consumers will accept to buy in vitro meat in supermarkets or in shops. It could be a flop when this product arrives on sale. About the commercial aspect there are doubts and before starting production in the future, companies will have to find a solution to avoid people's reluctance.
Uncertainty about the taste: potential customers are not sure that in vitro meat tastes as "normal" meat.
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Furthermore it is very expensive and we can see with our survey that people are not ready to pay more for an in vitro steak than for a "normal" steak. The question of the price remains an issue because less than half of the population would be ready to pay more. But for the moment we cannot give a precise price for it, as it is too far from a possible selling price.
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To understand more about what are we talking about you can go to :
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