Cultured foods are a huge opportunity, but meat, at least steaks etc, or even mince, probably need much more work. In the meantime, oils, juices, dairy, pulps

Cultured foods are a huge opportunity, but meat, at least steaks etc, or even mince, probably need much more work. In the meantime, oils, juices, dairy, pulps and perhaps flours seem like prime candidates for cultured production, either biologically by fermentation, tissue culture etc, or just direct synthesis (esp. oils, fats).