Lab-Grown Meat Had a Rocky Start. Chefs Are Still Trying to Make It Work. - Bon Appétit

AI Briefing

• – Lab-grown meat struggled with inconsistent texture and flavor, but chefs are continuing to experiment and refine the technology.
• – Several companies are working to improve the taste and quality of lab-grown meat, with some achieving promising results.
• – Industry experts predict that lab-grown meat will become more mainstream in the next few years, with applications in restaurants and beyond.