"Lab-grown meat makers sue Texas over ban on cultivated protein"

[OldSolduer]

Why? Well, mainly:
1. Reduce the environmental impact of conventional animal agriculture;
2. Improve animal welfare by eliminating slaughter;
3. Enhance public health by potentially reducing disease risks; and
4. Ensure greater food security by creating a more sustainable and efficient protein source.

Beyond meat doesn't taste beef, but if you through it on hamburger bun with cheese and all the fixings, its close enough to be enjoyable. We ate a LOT of beyond meat burgers during my wife's first pregnancy. If it wasn't for the REDUCILOUSLY high sodium content (and price) we'd probably still eat them.

This is a boomer thread if I've ever seen one, lol.

Ok so 60!years down the road when people are getting cancers etc from chemicals and ingredients used to make this - you made that choice. Same as those of you whose brains are THC inundated from legal weed.

The boomer remark wasn’t called for.

 

[Lumber]

Ok so 60!years down the road when people are getting cancers etc from chemicals and ingredients used to make this - you made that choice. Same as those of you whose brains are THC inundated from legal weed.

Chemicals, you say? Which one is beef, and which one is Beyond Beef:

1. Water, globulins, albumins, lysine, leucine, isoleucine, valine, methionine, phenylalanine, tryptophan, glutamic acid, aspartic acid, alanine, glycine, serine, threonine, proline, cysteine, histidine, tyrosine, arginine, triglycerides (oleic acid, linoleic acid, alpha-linolenic acid, palmitic acid, stearic acid, lauric acid, myristic acid), phospholipids, phytosterols (β-sitosterol, campesterol, stigmasterol), maltodextrin, starch, soluble fiber, glucose, fructose, sucrose, oligosaccharides, inosine monophosphate (IMP), guanosine monophosphate (GMP), acetic acid, citric acid, malic acid, aldehydes, ketones, esters, phenolic compounds, betalains, polyphenols, anthocyanins, methylcellulose, phosphatidylcholine, phosphatidylethanolamine, iron (ferrous sulfate), zinc (zinc sulfate), calcium, potassium, sodium, magnesium, phosphorus, cobalamin (vitamin B12), niacinamide (vitamin B3), pyridoxine hydrochloride (vitamin B6), thiamine mononitrate (vitamin B1).

2. Water, actin, myosin, troponin, tropomyosin, collagen, elastin, myoglobin, hemoglobin, enzymes, triglycerides (oleic acid, palmitic acid, stearic acid, linoleic acid), phospholipids, cholesterol, glycogen, glucose, inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), creatine, creatinine, glutamic acid, alanine, leucine, valine, glycine, serine, proline, threonine, aspartic acid, lysine, histidine, methionine, phenylalanine, tryptophan, tyrosine, iron, zinc, phosphorus, potassium, sodium, magnesium, calcium, cobalamin (vitamin B12), niacin (vitamin B3), riboflavin (vitamin B2), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), thiamine (vitamin B1).

The boomer remark wasn’t called for.

Mea culpa.

 

[OldSolduer]

Chemicals, you say? Which one is beef, and which one is Beyond Beef:

1. Water, globulins, albumins, lysine, leucine, isoleucine, valine, methionine, phenylalanine, tryptophan, glutamic acid, aspartic acid, alanine, glycine, serine, threonine, proline, cysteine, histidine, tyrosine, arginine, triglycerides (oleic acid, linoleic acid, alpha-linolenic acid, palmitic acid, stearic acid, lauric acid, myristic acid), phospholipids, phytosterols (β-sitosterol, campesterol, stigmasterol), maltodextrin, starch, soluble fiber, glucose, fructose, sucrose, oligosaccharides, inosine monophosphate (IMP), guanosine monophosphate (GMP), acetic acid, citric acid, malic acid, aldehydes, ketones, esters, phenolic compounds, betalains, polyphenols, anthocyanins, methylcellulose, phosphatidylcholine, phosphatidylethanolamine, iron (ferrous sulfate), zinc (zinc sulfate), calcium, potassium, sodium, magnesium, phosphorus, cobalamin (vitamin B12), niacinamide (vitamin B3), pyridoxine hydrochloride (vitamin B6), thiamine mononitrate (vitamin B1).

2. Water, actin, myosin, troponin, tropomyosin, collagen, elastin, myoglobin, hemoglobin, enzymes, triglycerides (oleic acid, palmitic acid, stearic acid, linoleic acid), phospholipids, cholesterol, glycogen, glucose, inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), creatine, creatinine, glutamic acid, alanine, leucine, valine, glycine, serine, proline, threonine, aspartic acid, lysine, histidine, methionine, phenylalanine, tryptophan, tyrosine, iron, zinc, phosphorus, potassium, sodium, magnesium, calcium, cobalamin (vitamin B12), niacin (vitamin B3), riboflavin (vitamin B2), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), thiamine (vitamin B1).



Mea culpa.

It doesn’t matter to me. I’ll choose real meat off the hoof vice something either developed in a lab or grown there.
Humans survived for millennia eating meat they hunted and later domesticated. My choice.

 

[Lumber]

My choice.

For now.

I can see a future where lab-grown meat is so ubiquitous that real meat is illegal and the idea of slaughtering animals for meat will seem akin to owning slaves. I'm not convinced yet that it will happen, but I can see it happening.

Also, I can't prove you or @Halifax Tar wrong, but I firmly believe that people like you (but not necessarily YOU) who are adamant they wouldn't pick lab-grown over real meat would actually change their tune if two things were true: 1. They can't tell the difference, and 2. The lab-grown is significantly cheaper. Neither is true now, but if they were, I bet you a lot of naysayers would change their tune.

 

[The Bread Guy]

Ok so 60!years down the road when people are getting cancers etc from chemicals and ingredients used to make this - you made that choice. Same as those of you whose brains are THC inundated from legal weed.

Booze & smokes have a fair bit of evidence showing they’re not good for people, too

 

[Halifax Tar]

Also, I can't prove you or @Halifax Tar wrong, but I firmly believe that people like you (but not necessarily YOU) who are adamant they wouldn't pick lab-grown over real meat would actually change their tune if two things were true: 1. They can't tell the difference, and 2. The lab-grown is significantly cheaper. Neither is true now, but if they were, I bet you a lot of naysayers would change their tune.

You know what you also couldn't get me to choose what's better Pepsi or Coke on a blind taste test, know why ? I don't and wont drink the stuff. I also wont eat margarine or white bread.

Same thing with the lab grown meat. No thanks, I'll pass. You're more than welcome too though.

 

[OldSolduer]

For now.

I can see a future where lab-grown meat is so ubiquitous that real meat is illegal and the idea of slaughtering animals for meat will seem akin to owning slaves. I'm not convinced yet that it will happen, but I can see it happening.

Also, I can't prove you or @Halifax Tar wrong, but I firmly believe that people like you (but not necessarily YOU) who are adamant they wouldn't pick lab-grown over real meat would actually change their tune if two things were true: 1. They can't tell the difference, and 2. The lab-grown is significantly cheaper. Neither is true now, but if they were, I bet you a lot of naysayers would change their tune.

Your opinion. Not everyone shares your dystopian outlook.

I’ll choose real meat thank you.

 

[Halifax Tar]

Your opinion. Not everyone shares your dystopian outlook.

I’ll choose real meat thank you.

I dont want to live in the world @Lumber paints.

 

[The Bread Guy]

Different analogy then.

Cheddar cheese.
Cheddar cheese comes from the Cheddar gorge in Somerset in England using local ingredients and a particular method.

If I use other ingredients is it still Cheddar cheese?
If I use the same process in Warkworth Ontario is it still Cheddat cheese?
If I automate the process is it still Cheddar cheese?
If I use the original materials and method in Cheddar but I produce a crap product (wrong mix of bacteria, wrong strains, mutant strains, phage affected strains, competitive inhibition by contaminating bacteria, yeasts or molds are all common occurrences when culturing product) is it still Cheddar cheese?

If you use the same argument, though, you can still call the same thing with the same chemical components "cheese," just not "cheddar." We have a local sheep farm making aged sheep's milk cheese aged in the style of east-central Spain. They can call it "cheese" but they can't call it "Manchego."

Based on the above, If a lab makes the same chemicals as meat, and "build" meat from it, it may not be "once made a noise and moved around" meat, but it's still meat.

I can tell you that those questions have exercised many people and still do on a daily basis making many lobbyists and lawyers rich.

And food consultants

On the other hand I do know people that have knowingly and with intent sold horse meat, which is popular in Europe, as beef in the UK, and gone to jail.

Luxemburg & Ireland, too - this for those who can't remember the whole "horse in the frozen shepherd's pie/lasagna/spaghetti Bolgnese" saga that gave BBC comedy radio a TON of material that year ....

2013 horse meat scandal - Wikipedia

en.wikipedia.org

I can see a future where lab-grown meat is so ubiquitous that real meat is illegal and the idea of slaughtering animals for meat will seem akin to owning slaves. I'm not convinced yet that it will happen, but I can see it happening.

Unless labs can create meat on bones like ribs that are as good as "off the hoof," or similar for making cured hams, I can see a sizeable part of southern Europe, the U.S. and the U.K., at least, riotous enough to prevent that

 

[Kirkhill]

If you use the same argument, though, you can still call the same thing with the same chemical components "cheese," just not "cheddar." We have a local sheep farm making aged sheep's milk cheese aged in the style of east-central Spain. They can call it "cheese" but they can't call it "Manchego."

Based on the above, If a lab makes the same chemicals as meat, and "build" meat from it, it may not be "once made a noise and moved around" meat, but it's still meat.

And food consultants

Luxemburg & Ireland, too - this for those who can't remember the whole "horse in the frozen shepherd's pie/lasagna/spaghetti Bolgnese" saga that gave BBC comedy radio a TON of material that year ....

2013 horse meat scandal - Wikipedia

en.wikipedia.org

Unless labs can create meat on bones like ribs that are as good as "off the hoof," or similar for making cured hams, I can see a sizeable part of southern Europe, the U.S. and the U.K., at least, riotous enough to prevent that

The real issue is what Rumsfeld would have called the unknown unknowns. No matter how much we know we always discover that there is more to be known....no matter how long the list of ingredients.

40 years of fun learning that.

 

[lenaitch]

Different analogy then.

Cheddar cheese.
Cheddar cheese comes from the Cheddar gorge in Somerset in England using local ingredients and a particular method.

If I use other ingredients is it still Cheddar cheese?
If I use the same process in Warkworth Ontario is it still Cheddat cheese?
If I automate the process is it still Cheddar cheese?
If I use the original materials and method in Cheddar but I produce a crap product (wrong mix of bacteria, wrong strains, mutant strains, phage affected strains, competitive inhibition by contaminating bacteria, yeasts or molds are all common occurrences when culturing product) is it still Cheddar cheese?

I can tell you that those questions have exercised many people and still do on a daily basis making many lobbyists and lawyers rich.

Lawyers keep insisting that words are precise and that vocabulary matters.

I would suggest that, like constitutions, the Oxford English Dictionary is a living tree.

Actinomysin. Myofibrillar protein. Muscle. Flesh. Beef. Cow.
At some level those are all synonyms for that Steak on my plate.

At some level artificial crab legs made from the actinomysin harvested from Alaskan pollock are the same as bologna made from the actinomysin harvested from Albertan beef hearts.

I eat all of the above but I would never confuse them willingly.

On the other hand I do know people that have knowingly and with intent sold horse meat, which is popular in Europe, as beef in the UK, and gone to jail.

The folks in Somerset could have fought to control the name, just like the French did with champagne and the Scots did with Scotch Whisky.

 

[Kirkhill]

The folks in Somerset could have fought to control the name, just like the French did with champagne and the Scots did with Scotch Whisky.

They did. But they also fought to sell the automated cheddaring process to people around the world.

Go figure.

 

[CBH99]

So stick with me on this...

The other day I took a picture of this loaf of cinnamon-raisin bread & posted it to our family group chat.

It's tasty. Fluffy. Toasts nicely. And keeps the 92yo in our house full because she absolutely loves the stuff

It has no artificial flavours or colours (according to the packaging anyway) and is a Canadian brand - so rightly or wrongly I tend to feel more comfortable about the ingredients used.



Except here's the problem...

I took that picture so my family knew what bread NOT to buy.

(We keep our pantry full of it, but just for our senior because she loves it so much. But the message was to my mom, dad, and sister - we all live seperate)

Why was I telling them NOT to buy it?


Well...

We have a piece of this bread out in the garage. Its sitting in open packaging beside a refrigerator out there

We bought that loaf of bread in January 2025. It still doesn't have ANY mould on it! None.

It smells fresh. It's still fluffy. I'm pretty confident we could toast it up today, put some butter on it, and our senior would have no idea it's been sitting out in the open in the garage for almost a year now...

Mould won't grow on it. It doesn't even smell like mould.

The mice haven't taken a single nibble out of it, and I heard a mouse just 30 minutes ago snooping around right beside it...


So it may look like bread. It tastes like bread. Smells like bread. Feels like bread.

And according to the packaging, it is bread... and bread without ANY of those bad artificial things that people worry about...

And yet... is it even bread? If it can't grow mould, and is just as fresh as the day we bought it almost a year later?

...

This is how I feel about 'lab grown meat'

Maybe it will look like meat. Taste like meat. Have the right texture. Have the right ratio of amino acids, fats, etc and the appropriate amount of micronutrients that people can't tell the difference.

But it won't be real meat, even if it's the exact same in every possible way to real meat.

...

That's just how I feel about it. I can't imagine me feeling any differently about it in the future though

The more humans choose to interfere with nature, the more we screw it up - even if our intentions are good. (And seeing who are the driving forces behind this push for lab grown meat, I really don't think the intentions are good at all)

And just like I have stopped eating name brand bread (we just buy the baker's bread) I don't think I will be eating meat grown in a petri-dish anytime soon either.


...


As usual, follow the money...

Who stands to profit from us eating lab grown meat? And profit in what ways?

How does it benefit or hurt the environment?

Will the production facilities that produce it generate more or less pollution than the already existing facilities?

(Important question to ask, referencing EV's and their push for those)

How does it affect the human body once consumed? (We don't know, and won't have any long term case studies for at least a decade or two - by which time those pushing for this will be dead and gone anyway, with no accountability in this life)

 

[HavokFour]

So stick with me on this...

The other day I took a picture of this loaf of cinnamon-raisin bread & posted it to our family group chat.

It's tasty. Fluffy. Toasts nicely. And keeps the 92yo in our house full because she absolutely loves the stuff

It has no artificial flavours or colours (according to the packaging anyway) and is a Canadian brand - so rightly or wrongly I tend to feel more comfortable about the ingredients used.



Except here's the problem...

I took that picture so my family knew what bread NOT to buy.

(We keep our pantry full of it, but just for our senior because she loves it so much. But the message was to my mom, dad, and sister - we all live seperate)

Why was I telling them NOT to buy it?


Well...

We have a piece of this bread out in the garage. Its sitting in open packaging beside a refrigerator out there

We bought that loaf of bread in January 2025. It still doesn't have ANY mould on it! None.

It smells fresh. It's still fluffy. I'm pretty confident we could toast it up today, put some butter on it, and our senior would have no idea it's been sitting out in the open in the garage for almost a year now...

Mould won't grow on it. It doesn't even smell like mould.

The mice haven't taken a single nibble out of it, and I heard a mouse just 30 minutes ago snooping around right beside it...


So it may look like bread. It tastes like bread. Smells like bread. Feels like bread.

And according to the packaging, it is bread... and bread without ANY of those bad artificial things that people worry about...

And yet... is it even bread? If it can't grow mould, and is just as fresh as the day we bought it almost a year later?

...

This is how I feel about 'lab grown meat'

Maybe it will look like meat. Taste like meat. Have the right texture. Have the right ratio of amino acids, fats, etc and the appropriate amount of micronutrients that people can't tell the difference.

But it won't be real meat, even if it's the exact same in every possible way to real meat.

...

That's just how I feel about it. I can't imagine me feeling any differently about it in the future though

The more humans choose to interfere with nature, the more we screw it up - even if our intentions are good. (And seeing who are the driving forces behind this push for lab grown meat, I really don't think the intentions are good at all)

And just like I have stopped eating name brand bread (we just buy the baker's bread) I don't think I will be eating meat grown in a petri-dish anytime soon either.


...


As usual, follow the money...

Who stands to profit from us eating lab grown meat? And profit in what ways?

How does it benefit or hurt the environment?

Will the production facilities that produce it generate more or less pollution than the already existing facilities?

(Important question to ask, referencing EV's and their push for those)

How does it affect the human body once consumed? (We don't know, and won't have any long term case studies for at least a decade or two - by which time those pushing for this will be dead and gone anyway, with no accountability in this life)

No artificial flavours or colours does not mean no preservative(s). Most store bought and especially pre-sliced bread is going to have some in it, otherwise it wouldn't be very appetizing by the time it got to store shelves.

 

[Kirkhill]

Calcium propionate or potassium sorbate to inhibit yeasts, molds and other fungi

Humectants to keep it moist

Food additives - inspection.canada.ca

inspection.canada.ca

Enjoy yourselves.

....

Me, I stayed away from the ingredients side of things.

I separated things, stripped foods down to their components, mixed them back together, heated them, cooled them, concentrated them, dried them and froze them.... and packaged them.

Oh yeah. And made sure that all that equipment was cleaned and sanitized every twelve hours or so.

Food is filthy stuff. It kept dirtying up my nice clean plants.

 

[Blackadder1916]

Food is filthy stuff. It kept dirtying up my nice clean plants.

I initially misread that as "pants". I know some food stuffs does have an evacuatory effect on the digestive system, but after you shit your pants a couple of times, most people seek medical attention.

 

[lenaitch]

So stick with me on this...

The other day I took a picture of this loaf of cinnamon-raisin bread & posted it to our family group chat.

It's tasty. Fluffy. Toasts nicely. And keeps the 92yo in our house full because she absolutely loves the stuff

It has no artificial flavours or colours (according to the packaging anyway) and is a Canadian brand - so rightly or wrongly I tend to feel more comfortable about the ingredients used.



Except here's the problem...

I took that picture so my family knew what bread NOT to buy.

(We keep our pantry full of it, but just for our senior because she loves it so much. But the message was to my mom, dad, and sister - we all live seperate)

Why was I telling them NOT to buy it?


Well...

We have a piece of this bread out in the garage. Its sitting in open packaging beside a refrigerator out there

We bought that loaf of bread in January 2025. It still doesn't have ANY mould on it! None.

It smells fresh. It's still fluffy. I'm pretty confident we could toast it up today, put some butter on it, and our senior would have no idea it's been sitting out in the open in the garage for almost a year now...

Mould won't grow on it. It doesn't even smell like mould.

The mice haven't taken a single nibble out of it, and I heard a mouse just 30 minutes ago snooping around right beside it...


So it may look like bread. It tastes like bread. Smells like bread. Feels like bread.

And according to the packaging, it is bread... and bread without ANY of those bad artificial things that people worry about...

And yet... is it even bread? If it can't grow mould, and is just as fresh as the day we bought it almost a year later?

...

This is how I feel about 'lab grown meat'

Maybe it will look like meat. Taste like meat. Have the right texture. Have the right ratio of amino acids, fats, etc and the appropriate amount of micronutrients that people can't tell the difference.

But it won't be real meat, even if it's the exact same in every possible way to real meat.

...

That's just how I feel about it. I can't imagine me feeling any differently about it in the future though

The more humans choose to interfere with nature, the more we screw it up - even if our intentions are good. (And seeing who are the driving forces behind this push for lab grown meat, I really don't think the intentions are good at all)

And just like I have stopped eating name brand bread (we just buy the baker's bread) I don't think I will be eating meat grown in a petri-dish anytime soon either.


...


As usual, follow the money...

Who stands to profit from us eating lab grown meat? And profit in what ways?

How does it benefit or hurt the environment?

Will the production facilities that produce it generate more or less pollution than the already existing facilities?

(Important question to ask, referencing EV's and their push for those)

How does it affect the human body once consumed? (We don't know, and won't have any long term case studies for at least a decade or two - by which time those pushing for this will be dead and gone anyway, with no accountability in this life)

Which seems to put paid to the notion that if you eat anything other than X and Y you will die a young and horrible death.

 

[CBH99]

Which seems to put paid to the notion that if you eat anything other than X and Y you will die a young and horrible death.

OOORRR that if you eat enough of it, maybe you'll just stop aging and stay young forever?

I'm a glass half full kinda guy...



(Maybe you won't die a young & horrible death, but eating bread that doesn't age (that the mice won't even nibble on) probably doesn't decease your chances)

 

[Halifax Tar]

So stick with me on this...

The other day I took a picture of this loaf of cinnamon-raisin bread & posted it to our family group chat.

It's tasty. Fluffy. Toasts nicely. And keeps the 92yo in our house full because she absolutely loves the stuff

It has no artificial flavours or colours (according to the packaging anyway) and is a Canadian brand - so rightly or wrongly I tend to feel more comfortable about the ingredients used.



Except here's the problem...

I took that picture so my family knew what bread NOT to buy.

(We keep our pantry full of it, but just for our senior because she loves it so much. But the message was to my mom, dad, and sister - we all live seperate)

Why was I telling them NOT to buy it?


Well...

We have a piece of this bread out in the garage. Its sitting in open packaging beside a refrigerator out there

We bought that loaf of bread in January 2025. It still doesn't have ANY mould on it! None.

It smells fresh. It's still fluffy. I'm pretty confident we could toast it up today, put some butter on it, and our senior would have no idea it's been sitting out in the open in the garage for almost a year now...

Mould won't grow on it. It doesn't even smell like mould.

The mice haven't taken a single nibble out of it, and I heard a mouse just 30 minutes ago snooping around right beside it...


So it may look like bread. It tastes like bread. Smells like bread. Feels like bread.

And according to the packaging, it is bread... and bread without ANY of those bad artificial things that people worry about...

And yet... is it even bread? If it can't grow mould, and is just as fresh as the day we bought it almost a year later?

...

This is how I feel about 'lab grown meat'

Maybe it will look like meat. Taste like meat. Have the right texture. Have the right ratio of amino acids, fats, etc and the appropriate amount of micronutrients that people can't tell the difference.

But it won't be real meat, even if it's the exact same in every possible way to real meat.

...

That's just how I feel about it. I can't imagine me feeling any differently about it in the future though

The more humans choose to interfere with nature, the more we screw it up - even if our intentions are good. (And seeing who are the driving forces behind this push for lab grown meat, I really don't think the intentions are good at all)

And just like I have stopped eating name brand bread (we just buy the baker's bread) I don't think I will be eating meat grown in a petri-dish anytime soon either.


...


As usual, follow the money...

Who stands to profit from us eating lab grown meat? And profit in what ways?

How does it benefit or hurt the environment?

Will the production facilities that produce it generate more or less pollution than the already existing facilities?

(Important question to ask, referencing EV's and their push for those)

How does it affect the human body once consumed? (We don't know, and won't have any long term case studies for at least a decade or two - by which time those pushing for this will be dead and gone anyway, with no accountability in this life)

I try to supplement as much of our meats as a I can with hunting and fishing. If not that then direct from farmer, and the last choice is store bought.

For breads, I am a sucker for any full of seeds and brown. And I love when my wife makes homemade.

Last night we had mashed potatoes, from our garden, with canned diced tomatoes; and moose sausages. Our Tomatoes didn't do well this year.

 

[The Bread Guy]

Meanwhile, Big(ish) Cultivated Meat fights back. Seems in the midst of bans & stuff, companies are sharing tech & hooking up with other companies to push, in this case, Cultivated Fat

Backed Into a Corner, Alternative Protein Gets Creative

State legislative bans are targeting ingredients, dyes and cultivated products in 2025. Therefore, the market is forcing OEMs and alternative protein suppliers to get creative in manufacturing, lowering ingredient costs, and even going to market.

www.foodengineeringmag.com

Also archived here if original link doesn't work.