Question - why are animal cells the obvious option? Why can we pursue the same approach as of yeast derived heme, making an individual protein, and just add on extra genes for more types of animal proteins to get all the chemical constituents of meat?
I think it's because animal cells already know how to grow into the flavor / texture profile we're used to. I don't think anyone knows how to fake that convincingly out of constituent parts (or we'd have it already!)
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