I mean, I hope I’m wrong, but my point is that without more information, I would have to see some actual data to compare this stuff. I am however aware that we won’t get reliable data until large-scale production is both possible, and profitable.

It’s the same scepticism I have when a new building material says it’s much better for the environment, but then it turns out it’s either not possible to upscale to the point that it’s actually environmentally friendly, because it uses a very limited by-product from a different production. Or it turns out they don’t count the materials needed for the underlying construction to make it possible to use, because it’s not directly part of the material.

I just want some proper articles about this stuff, with actual numbers and calculations made public, instead of a picture shared on some social media.

I reckon it doesn’t taste as well, but even if it tasted exactly the same, I would still prefer normal meat. It needs to taste better if you want me to eat it.