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The Douglas Adams Burger?
£200,000 test-tube burger marks milestone in future meat-eating
Project funded by anonymous individual aims to cut number of cattle farmed for food and reduce greenhouse gas emissions
• Could lab-grown meat solve food crisis?
• Artificial meat could slice emissions, say scientists
Ian Sample, science correspondent
guardian.co.uk, Sunday 19 February 2012 11.38 EST
Dutch scientist Mark Post holds samples of in-vitro meat grown in a laboratory. Photograph: Francois Lenoir/Reuters
Lurking in a petri dish in a laboratory in the Netherlands is an unlikely contender for the future of food. The yellow-pink sliver the size of a corn plaster is the state-of-the-art in lab-grown meat, and a milestone on the path to the world's first burger made from stem cells.
Dr Mark Post, head of physiology at Maastricht University, plans to unveil a complete burger – produced at a cost of more than £200,000 – this October.
He hopes Heston Blumenthal, the chef and owner of the three Michelin-starred Fat Duck restaurant in Berkshire, will cook the offering for a celebrity taster as yet unnamed.
The project, funded by a wealthy, anonymous, individual aims to slash the number of cattle farmed for food, and in doing so reduce one of the major contributors to greenhouse gas emissions.
"Meat demand ...
Project funded by anonymous individual aims to cut number of cattle farmed for food and reduce greenhouse gas emissions
• Could lab-grown meat solve food crisis?
• Artificial meat could slice emissions, say scientists
Ian Sample, science correspondent
guardian.co.uk, Sunday 19 February 2012 11.38 EST
Dutch scientist Mark Post holds samples of in-vitro meat grown in a laboratory. Photograph: Francois Lenoir/Reuters
Lurking in a petri dish in a laboratory in the Netherlands is an unlikely contender for the future of food. The yellow-pink sliver the size of a corn plaster is the state-of-the-art in lab-grown meat, and a milestone on the path to the world's first burger made from stem cells.
Dr Mark Post, head of physiology at Maastricht University, plans to unveil a complete burger – produced at a cost of more than £200,000 – this October.
He hopes Heston Blumenthal, the chef and owner of the three Michelin-starred Fat Duck restaurant in Berkshire, will cook the offering for a celebrity taster as yet unnamed.
The project, funded by a wealthy, anonymous, individual aims to slash the number of cattle farmed for food, and in doing so reduce one of the major contributors to greenhouse gas emissions.
"Meat demand ...
http://www.guardian.co.uk/environment/2012/feb/19/test-tube-burger-meat-eating
5 replies
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