Can you speak to the cost? The WSJ article says it currently costs $9,000 per pound to produce the "clean meat". Does that mean you ate something like a $900 chicken? (Assuming you had a small sample)
That's starting to wander into dry-aged beef ribeye territory at a higher-end version of common grocery chains, and sale pricing numbers at Whole Foods Market. It predictably starts out as a luxury good, but as others have noted, cell culture-based processes have historically scaled pretty effectively. So probably 2-3 more decades after that with continuous refinements will bring it down to a price point that even the middle class will look at, so that's pretty exciting it is getting so close.
What is the regulatory outlook for these products? Will they be regulated as pharmaceutical (due to the bioreactor origin) or food, or is this an issue currently being negotiated and discussed with government? I imagine investors would strongly prefer a food regulatory treatment.
The regulatory frameworks are still up in the air. I know from having attending the 1st and 2nd Cultured Meat Symposiums in Maastricht that both the USDA and the FDA are looking at clean meat. While both agencies seem pretty open and friendly towards it, they unfortunately both think they should be the one to regulate it :-)
That's a relief, because anything over $9,200/lb. causes me to consider having chicken one extra day a week.
https://www.impossiblefoods.com https://nishi.momofuku.com/nishi/menu/lunch/