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In June 2016, Uma Valeti, CEO of Memphis Meats reported a production cost of about €36,200/kg, which represents an 18-fold price reduction compared with the €650,000/kg burger unveiled in 2013. Mark Post, the chief science officer of Mosa Meat, announced in late 2015 that, by combining pharmaceutical bioreactor technology to existing tissue culture techniques it'd be possible reduce costs to €60/kg of cultured ground beef. (Sentience Politics, 2016; p.g. 6) points out that existing farm subsidies essentially create a barrier to entry for clean meat producers:

while the cost of cultured meat should aim to match that of regular meat, the current market average of meat is artificially low as a result of heavy government subsidising of animal agriculture.

Mark Post has also made more predictions. In 2017, he predicted that it will take 3–4 years (i.e., 2020–2021) before cultured burgers are on the market for £10–11 (~$12–$14 USD) per burger, and in around 7 years time (~2024) they will be in supermarkets at lower prices. However, regulatory uncertainty, might prevent clean meat companies from scaling anytime soon, thereby blocking the path to substantial cost reductions.