Mosa Meat has raised a round of venture capital and plans of bringing $10 burgers (without any cows involved) to tables by 2018.
This lab-grown beef will be in restaurants in 3 years
When the Dutch stem-cell researcher Mark Post unveiled the first lab-grown burger in 2013–handmade fiber-by-fiber from cow cells in petri dishes–he announced that the single serving cost more than $300,000. But the research was promising enough that Post launched a startup called Mosa Meat to pursue making cultured meat at scale. The company now says that its first products will be on the market by 2021, fueled by a Series A fundraising round of $8.8 million, announced today.