Stumbled across this article
on the future of in-vitro beef industry. Sorry, it's in German, but found a similar English article on tissue-engineered meat here
Might not live to experience a society where most food products are delivered 'freshly' from the lab, but I support the idea of producing animal cruelty free meat and minimizing environmental impacts. Might also solve other issues involving depleted resources, animal extinctions and overpopulation.
As the article says, there is still a long way to go till it will become mainstream, assuming people will warm up to the idea of eating test tube meat. Some obstacles seem to concern the taste
The first tissue engineered beef burger, developed by researchers at Maastricht University, came at the negligible cost of 200'000 pounds
Might be a while till in vitro meat prices are equal to regular meat prices. More
info on how the process works:
Most institutes working in this area are trying to grow human tissue for transplantation to replace worn-out or diseased muscle, nerve cells or cartilage. Prof Post is using similar techniques to grow muscle and fat for food.
He starts with stem cells extracted from cow muscle tissue. In the laboratory, these are cultured with nutrients and growth-promoting chemicals to help them develop and multiply. Three weeks later, there are more than a million stem cells, which are put into smaller dishes where they coalesce into small strips of muscle about a centimetre long and a few millimetres thick.These strips are collected into small pellets, which are frozen. When there are enough, they are defrosted and compacted into a patty just before being cooked.