sandcrawler56 OP t1_j1xyuq9 wrote on December 28, 2022 at 5:34 AM

Reply to comment by KelBowie in What would food look like if we could scale up lab grown meat? by sandcrawler56

Yeah but its different. Mushroom broth is delicious but its not the same as chicken or beef broth. Will chicken broth just not be a thing anymore? That will change food dramatically because A LOT (and I mean A LOT) of things use chicken broth as a base flavour.

KelBowie t1_j1y0kye wrote on December 28, 2022 at 5:52 AM

I think TechyDad is right on the money with his suggestion. Chicken broth wouldn’t be nonexistent, but it would be more expensive. It would be more economical to keep your own chickens for eggs and replace them every two years when they start to slow down on laying. Retiring egg chickens don’t make great meat, but they do make great broth. There should also be more small farms doing that on the scale of a few hundred chickens at a time, not a hundred thousand chickens all in one building in cages where they can barely move around and they never get to act like a chicken.

mhornberger t1_j20035p wrote on December 28, 2022 at 5:47 PM

> Will chicken broth just not be a thing anymore?

Cultured fat is going to be be made too, long before cultured meat scales production. Primarily it will be used for hybrid products, to improve the satiety and mouthfeel of plant-based options. But stock/broth is another market.

MrCyra t1_j217ve5 wrote on December 28, 2022 at 10:38 PM

Well you need bones for good broth. When you boil bones for hours certain compounds start to seep into water. But if you can create meats and fats in lab to your liking, then you probably can create mixture of very concentrated and potent broth in lab too.