Would you notice if the cubed meat in your cup noodle wasn’t “real” meat? If you did, would you care? What if the future of our meat supply counted on it?

“Veganism is not for everyone,” says Yuki Hanyu, founder of IntegriCulture Inc. a Tokyo-based startup set to bring laboratory-grown foie gras to the country’s high-end restaurant market next year. This rings particularly true in Japan, where only 2.1 percent of the population is vegan, compared to 5 percent of the country’s 30 million visitors in 2018.

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