Cultivated meat researchers lay it on thick

Those who have tried cultivated meat are nearly universal in deciding it tastes like conventional animal protein — but it may not feel the same.

Texture or mouthfeel is a property of alt-meats that most producers are still working to get just right, in order to draw more meat-eaters into the flexitarian community. It’s as much a goal for cultivated meat companies as it is for plant-based or fermented options.

Researchers at…