I’m not sure I agree it’ll have more chemicals. First, industrial chicken production is an incredibly chemical and antibiotic heavy industry. The assumption tha

I’m not sure I agree it’ll have more chemicals. First, industrial chicken production is an incredibly chemical and antibiotic heavy industry. The assumption that animals effectively tortured through a life of highly stimulated over growth in crowded conditions then slaughtered in questionable ways produces a healthy protein seems dubious at best. Likewise, consistent growing meat cultures requires an optimal growth environment with no contaminants or extraneous non life inducing substances and the entire process has to be extraordinarily sterile. All I’ve read about cell culture leads me to believe the product will be extraordinarily healthy and higher quality protein than what can be purchased from the super market meat. I’ll wager a true free range chicken is a better option, but they’re absurdly expensive and even “free range” is such a loose term that the reality almost certainly doesn’t match your expectation of the term. Finally the chain of custody from the farm to table isn’t particularly clean. Cultured meat will be sterile when you eat it. The question of scale and costs is a really good one. I suspect the real savings will not be in growing a chicken but in the whole logistics of getting a chicken into a supermarket packaging for you to buy. The process of taking a chicken from farm to supermarket is highly labor intensive and while it scales unit costs don’t decrease meaningfully with scale. The cultured meat decants ready to pack and could be packed and shipped in a fully automated fashion that decreases in cost as scale increases.