by Frank Bergman, Slay News:
Experts are issuing new warnings about the growing cancer risks tied to lab-grown fake “meat,” raising alarms about a product marketed as the future of “sustainable” food but built on technology disturbingly similar to tumor biology.
Lab-grown meat depends on immortalized cell lines, which are engineered to replicate endlessly, just like cancer.
Scientists note that this alone warrants major concern, yet companies in the space refuse to disclose key genetic modifications, growth factors, antibiotics, or chemical inputs used to accelerate the process.
However, the regulators approving these products aren’t asking many questions.
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Florida and several other states have already banned lab-grown “meat,” citing inadequate safety data and growing distrust of corporate-controlled food systems.
The warnings now spreading across the food-safety world suggest those bans may have been well warranted.
Campbell’s Controversy Reignites Fears Over Lab-Grown Ingredients
It amid amid growing concerns that products already sold in the food supply chain contain lab-grown “meats” without consumers being made aware.
Campbell’s Soup Company is now under scrutiny after leaked audio exposed an executive mocking customers.
Martin Bally, Campbell’s vice-president of information technology, referred to one of the company’s ingredients as “bioengineered meat” and suggested that some company products contained “lab-grown ‘chicken from a 3D printer.’”
He also describes the firm’s offerings as “sh*t for f**king poor people.”
Campbell’s denies the allegation, but the uproar has reignited concerns about the safety, secrecy, and regulatory gaps surrounding lab-grown “meat.”
