Is in vitro meat the future?
Chicken, beef and pork that has never been a living animal could be better for people and the planet. But will it catch on?
Here is a question that you must try to answer honestly. Would you eat meat that had been grown in a Petri dish? Let’s be clear: I don’t mean “mock” meat made from soya, or even the flesh of a cloned animal. I mean real, in vitro meat that has been cultured in a laboratory from, say, pig stem cells but has never formed part of a living, breathing, kicking, oinking creature. Meatro, if you like.
If the idea makes you reach instinctively for your Tesco vacuum-packed streaky bacon, perhaps you had better steel yourself and get used to it. Last month, in Norway, the first international In Vitro Meat Symposium was held, and scientists seem to agree that “victimless” meat - be it beef, pork or chicken - bought off the shelf could become a reality within the next decade.
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