Expert Questions Nutritional Value of Lab-Grown Meat

Michele Carruba, director of Milan University’s Obesity Research and Study Center, expressed doubts over the nutritional value of lab-grown chicken and duck produced by Memphis Meats.

“I don’t think this laboratory-produced meat could have immediate health risks. But it is also true that this sort of food can be lacking with respect to characteristics and fundamental substances in the natural products,” Carruba said.

“This is the case with iron, which is in the haemoglobin of the mean of the butchered animal, and some vitamins and mineral salts that are perhaps not possible to reproduce in the laboratory.”

The lab-grown meat is produced by technology and no animals were hatched or slaughtered to make it.

Memphis Meats said the process is less cruel and environment-friendly as there are less resources and wastes during production.

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