Right now, there are no publicly available data for nutritional information on cell-based meat products. Although we expect the macros to be identical and it’s likely companies will aim for them to be identical (perhaps improved in the long term), there exists a possibility of this not being true and medium composition can influence other nutritional features.
For caloric conversions in cell-based meat, an estimated number (which is largely derived from statements made by Memphis Meats) is 3:1. However, there is no publicly available data for this number either. We are aiming to collect this data as part of a collaborative study involving several companies in this sector, but for now this remains a question mark as well.
There are some other numbers looking at conversion ratios based off of raw materials. According to AT Kearney, around 1.5 kg of soy, peas, maize, and red sugar beets is required to produce 1 kg of cultured meat leading to a conversion rate of around 70 percent. For plant-based meats, around 1.3 kg of arable crops are required to produce 1 kg of plant-based meat leading to a conversion rate of around 75 percent.
This is compared with 7 kg of grain in dry weight to produce 1 kg of
live weight for bovine in feedlots, around 4 kg of grain in dry weight per 1 kg of live weight for pigs, and for poultry it is just over 2 kg in dry weight. However, as this is live weight and not meat, all byproducts—which account for about 40 percent of live weight—must be subtracted. Hence, in the example of poultry, around 3 kg of grain are required to produce 1 kg of meat.
Hope this helps