For years, the cultivated meat industry has struggled to emerge as a practical alternative to the brutal factory farming sector. Perhaps not that lab grown meat isn’t a viable product, but that intense regulations have strangled it in the cradle. Georget suggests that scaling up biomass production is essential for success in the lab-grown meat industry — biomass referring to the animal cells utilized in growing cultivated meat. It puts lab-grown meat companies in a paradoxical bind: startups need regulatory approval to scale commercially, but also need commercial scale to survive the regulatory process. Until regulators create clearer, faster pathways to approval, cultivated meat risks becoming a cautionary tale of urgently-needed innovation killed by bureaucratic overreach.