What is different with cultivated meat – or lab-grown, cell-cultured proteins – is most players have not yet commercialised their products, in most cases hindered by regulatory approvals, which are governed on a product-by-product, and country-specific basis. Perceptions remain, however, that cultivated meat is dead in the water, an observation that is likely to be amplified by the consolidation process many predict will now ensue. Demonstrative of the prevailing interest, Mosa Meat secured €15m ($18m) in additional funding at the tail end of last year. “Cultivated meat remains in its infancy but huge progress has been made since the first cultivated burger was presented in 2013 at a reported cost of a quarter of a million pounds,” she adds. “We understood that and recalibrated the company, refocused our plans to spend more time reducing our production costs, improving the scalability of our process,” Toubia says.