Are we any closer to being able to afford to eat lab-grown meat?

In a decision, <a href="https://en.wikipedia.org/wiki/Food_and_Drug_Administration" rel="noopener ugc nofollow" target="_blank">the US Food and Drug Administration (FDA)</a> has <a href="https://www.wired.com/story/lab-grown-meat-approval/" rel="noopener ugc nofollow" target="_blank">approved the sale of meat from bioreactor cultures</a> — in other words, that has not been obtained through the slaughter of animals — subject to the approval of inspections of the products, laboratories and production facilities of the company concerned, procedures which are expected to be much simpler than obtaining a license to sell the product as such. But the <a href="https://upsidefoods.com/" rel="noopener ugc nofollow" target="_blank">company</a>, <a href="https://en.wikipedia.org/wiki/Upside_Foods" rel="noopener ugc nofollow" target="_blank">UPSIDE Foods</a>, still has <a href="https://thecounter.org/lab-grown-cultivated-meat-cost-at-scale/" rel="noopener ugc nofollow" target="_blank">a long way to go</a>: its products, like all those in this sub-segment of the industry so far, have been produced in very small batches, at very high cost, and tested only by volunteers who signed a disclaimer. Now, they must be able to scale up production, reduce costs to compete with the product they are intended to replace, and do so under the watchful eye of an FDA that has no intention of taking risks in this area. For the time being, UPSIDE lacks production capacity beyond laboratory scale. <a href="https://medium.com/enrique-dans/are-we-any-closer-to-being-able-to-afford-toe-at-lab-grown-meat-bdca5a46841f">Read More</a>