Some folks have big plans for your future. They want you—a burger-eatin’, chicken-finger-dippin’ American—to buy their burgers and nuggets grown from stem cells. One day, meat eaters and vegans might even share their hypothetical burger. That burger will be delicious, environmentally friendly, and be indistinguishable…
There are a few of generalizations we can probably make about meat. First, meat production is bad for the animal. Second, meat production is bad for the environment. Third, meat tastes good.
A San Francisco startup plated some fairly familiar dishes at a tasting yesterday, like fried chicken with collard greens and duck l’orange. But these meats didn’t come from gutted bird corpses. They were all lab-grown, and our lab-grown meat experts are bummed we were not invited to taste, too. Not that we would have…
We ate some weird shit in 2016. A person born in the year 1000 AD definitely wouldn’t comprehend a Dorito. He certainly wouldn’t understand why kids love the taste of Cinnamon Toast Crunch, and if you showed him a Twinkie, he’d probably burn you at the stake. But the way things are headed, our food is bound to get a…
In 2013, the world’s first lab-grown burger was unveiled to the world. It carried a $330,000 price tag, and apparently, it wasn’t all that tasty. But the scientists behind the idea have been hard at work, and artificial meat that’s both cost-effective and palatable may arrive sooner than we think.
In thirty years, meat that was grown in a laboratory might be a perfectly ordinary sight at your local grocery store. The technology to produce it exists, and it’s getting cheaper every day.
The future of lab-grown meat is coming. Or at least it feels that way, based on burgeoning interest in the biotech community. One by one, companies are staking out different animal tissues to grow in vitro for human consumption. First there was beef. Then there was chicken. Now there’s pork.
Last year, scientists created the world's first lab-grown burger — and by all accounts it didn't taste half bad. Sadly, the cost of a single patty ran upwards of $385,000. Now, European researchers have developed a small-scale manufacturing technique for synthetic meat that could eventually prove revolutionary.
Making fake meat in a lab sure isn't easy, but 3D printing promises to revolutionize the process. The only downside: a 3D-printed hamburger will set you back $300,000.
In this week's New Yorker, Michael Specter takes a great look at the world of in-vitro meat—grown in a lab, outside an animal body. It's not a matter of if, but when. Will you eat it?
Want real meat that's completely cruelty free? For the first time, scientists have grown a pork chop in a laboratory, a breakthrough that could lead to a future of meat that could be harvested without killing animals.
Scientists in the Netherlands have successfully synthesized some real-deal pork meat without having to kill any pigs. Sure, it's not quite edible yet, but they predict you'll be eating labmeat in a mere five years.
