Beatrice

In Vitro Meat on Market in 5 years by Mosa Meat

Beatrice
In Vitro Meat on Market in 5 years by Mosa Meat

In 2013 Professor Mark Post created the very first lab grown burger.  The meat is made up of tens of billions of lab-grown cells. Post extracted stem cells from cow muscle tissue and combined them with collegen to create small pieces of muscle, then mixed with other lab-grown fat and flavourings to create the burger. This burger was trialled during a conference in London and the response from food experts who tasted the burger was positive. Currently it costs £215,000 to create 1 burger but Post claims that within 5 years time he will be able to produce lab grown meat at affordable prices.

Partnering with Food Technician Peter Verstraate they will set up the very first company Mosa Meat to deliver lab-grown meat to commercial supermarkets.

The incentive behind the initiative is in response to the increasing demands for meat. Current farming methods are highly unsustainable and Post believes this could be the answer. An independent study was carried out and it identified that lab-grown meat uses 45% less energy than tradition farming methods and produces fewer greenhouse emissions.

Peter Verstrate said: "I feel extremely excited about the prospect of this product being on sale. And I am confident that when it is offered as an alternative to meat that increasing numbers of people will find it hard not to buy our product for ethical reasons".