Blind tasting of cultivated vs. traditionally grown chicken finds them indistinguishable
In a taste test hosted by SuperMeat, samples were indiscernible by a panel of professional chefs; potential for big impact on poultry industry
SuperMeat, a food-tech company that develops cultivated meat products, has announced the results of the first-ever blind tasting of cultivated chicken compared to traditional, conventionally produced chicken.
At SuperMeat’s Tel Aviv restaurant The Chicken, the world’s first dining venue to serve cultivated meat meals and the site of the SuperMeat production plant, several culinary figures gathered to judge the side-by-side tasting, including “Master Chef” judge Michal Ansky and Chef Yair Yosefi. Each participant received ground cultivated and traditional chicken—without any seasoning, processing or flavor overlay—and were split in their responses, finding it very challenging to pick which chicken was which, showcasing how similar the samples were in taste, texture and substance.