Meat cultivated from cells — with no need to raise and slaughter an animal — is starting to show up in restaurants around the world. Some entrepreneurs, consumers and experts expect a lot more of the world’s meat to be made this way in the future. Companies making so-called “cultivated,” or “cultured” meat, which is also popularly known as “lab-grown” meat, are trying to scale up quickly — partnering with traditional meat companies, drawing more and more investors and breaking ground on new prod

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