Others had doubts. Marco Moreira, the chef and owner of 15 East at Tocqueville in New York, said he was skeptical.Daily Business BriefingUpdated July 16, 2021, 4:40 p.m. ET“I wouldn’t oppose it, but again, I’m a little bit of a traditionalist,” said Mr. Moreira, who has several dishes containing foie gras on his menu. “Why mess with something that’s perfect as it is?” Still, he said he was open to trying it.Investors have poured money into food technology start-ups in recent years amid concerns about food shortages in the coming decades as the global population grows. Cell-cultivated …
