What is the difference between the first artificial real meat in China and the traditional artificial meat?

To say that there is not much difference in ingredients, the main difference is the difference in taste and nutrition. There are mainly two kinds of artificial meat on the market now. One is to extract protein from beans and make it into something that tastes like meat, but the essence is still bean food.

The other is to extract stem cells with strong regenerative ability from animals, then culture them into muscle cells, and then continue to directionally culture them into muscle fibers. This is what we call artificial meat.

Most of us eat the first kind of meat in our daily life. That kind of meat tastes delicious and tastes good, but it is obviously different from real meat, and ordinary people can easily distinguish it. The second is what we often see in the news. This technology is complicated, it takes time and a lot of cost.

Compared with ordinary meat, it has the advantage that it can directionally cultivate some effects we need, directionally control some muscle cells we want, and let them enter the Petri dish to get the ingredients we want. For example, we can control the increase of some healthy fat cells to make the cultivated meat healthier than ordinary meat, or women can control more ingredients that can synthesize collagen if they want to maintain skin elasticity.

The technology of this kind of meat is not very mature now, and it is expensive to sell abroad, but it is worth noting that it is not genetically modified food, so we don't have to worry too much. At present, many companies in the world are optimistic about the future development of this industry and have invested a lot of money in this area. This kind of meat will appear on our table just around the corner. But based on people's living habits, ethics and psychological acceptance for thousands of years, it will take time for the public to accept this kind of meat.