Costs, regulations pose main challenges
SINGAPORE: Huber’s Butchery in Singapore’s lush Dempsey Hill is the only restaurant in the world selling lab-grown meat, but the supply is so limited there are just six servings — cultivated chicken in a salad or on kebab sticks — only on Thursdays.
Two years after Singapore greenlighted lab-grown meat for human consumption, mass production has yet to start.
The slow progress is mainly due to high production costs and underscores challenges facing the nascent industry seeking to meet demand for alternative protein that does not hurt animals or harm the…
