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Many of the cultured meat companies are going about this the wrong way from an economic standpoint. They often try to make the new chicken nugget, a low cost ma

Many of the cultured meat companies are going about this the wrong way from an economic standpoint. They often try to make the new chicken nugget, a low cost mass produced food that may seem easy to replicate, because it is already so processed. This is were Vow, and a few others are going the high-end, foods that haven't really existed before, with their Japanese Quail Parfait. Similar to how Tesla started with the roadster, and then went to the S, 3, Y, etc etc. Imagine creating a cultured cavier or foie gras. Sold in small quantities to those who want the experience, social signaling, and opportunity to make a small difference. The companies won't make money on these items, but they can cover a higher percentage of their cost, and learn how to scale. Then move into less rare, but still coveted foods, etc etc

JumpCrisscross 2y ago
> Imagine creating a cultured cavier or foie gras We already have these and they’re delicious. I’m unconvinced kaviar has a market. But your core point, that these firms should go high and trade replicating for expanding, is correct.
- pedalpete 2y ago
  I think there is a key difference between cultured caviar, and kaviar (by which I'm assuming you mean imitation caviar, not the swedish fish roe spread). A high priced cultured caviar isn't just trying to be a replacement for the expense of real caviar. In fact, as I'm suggesting it (which you are agreeing with) is that because it does not harm fish in the process, it can be priced higher. This can't be done with imitation caviar, whose entire purpose for being is cheaper. Though, it is in some ways a marketing move. It's not quite the difference between fake leather and vegan leather, but it isn't that far off.
netsharc 2y ago
"Do you like the foie gras?" "Is it artificial?" "Of course." I feel like the superrich don't really care about their CO2 costs, in fact, the more wasteful, maybe the better the social signal. But I guess there are different categories of superrich.
- dacryn 2y ago
  not superrich, but I avoid foie gras because of the horrible animal welfare component. If you get it to a price palatable for michelin 1 star restaurants, it s definitely going to get adopted

JumpCrisscross 2y ago

> Imagine creating a cultured cavier or foie gras We already have these and they’re delicious. I’m unconvinced kaviar has a market. But your core point, that these firms should go high and trade replicating for expanding, is correct.

pedalpete 2y ago
I think there is a key difference between cultured caviar, and kaviar (by which I'm assuming you mean imitation caviar, not the swedish fish roe spread). A high priced cultured caviar isn't just trying to be a replacement for the expense of real caviar. In fact, as I'm suggesting it (which you are agreeing with) is that because it does not harm fish in the process, it can be priced higher. This can't be done with imitation caviar, whose entire purpose for being is cheaper. Though, it is in some ways a marketing move. It's not quite the difference between fake leather and vegan leather, but it isn't that far off.

netsharc 2y ago

"Do you like the foie gras?" "Is it artificial?" "Of course." I feel like the superrich don't really care about their CO2 costs, in fact, the more wasteful, maybe the better the social signal. But I guess there are different categories of superrich.

dacryn 2y ago
not superrich, but I avoid foie gras because of the horrible animal welfare component. If you get it to a price palatable for michelin 1 star restaurants, it s definitely going to get adopted