Cultured meat, the honeymoon is over: closures, slowdowns and the ‘hybrid way’ to survive…the sector of alternatives to meat – and thus also cultured meat, together with vegetable substitutes – is now growing barely between 0 and 1% per year. This is not just a slowdown, but a sign of stagnation. According to Marco Tschanz, Director of Bell Food Group Switzerland, the reason is not mysterious: for many consumers these products remain niche products, held back above all by a trivial and very powerful problem, the oldest of all: taste. The taste does not compare with that of meat, and there is also the image of food perceived as highly processed, ‘with numerous additives’, admits Tschanz…
