Lab-grown meat a success, cooking it up is on hold


A year ago we told you about a lab in Maastricht that was growing synthetic meat, which was really expensive to make and should have been ready to grill in the fall of 2012.

The long-awaited lab-grown meat is now a reality, but researcher Mark Post wants to have at least two pieces of meat before he does any grilling, which again could take many more months. The goal is to have the two pieces of meat prepared by English chef Heston Blumenthal, owner of the three-Michelin-starred restaurant The Fat Duck in the UK who is very much into molecular-level cooking.



  1. dersk says:

    I really don’t get it. Ninety percent of us vegetarians won’t eat it because it’ll still be wildly inefficient compared to a plant-based diet, a lot of omnivores won’t eat it because it’s fake.

  2. Orangemaster says:

    I think it’s more of a boffin’s challenge to make fake meat than a serious answer to the increased global demand for meat. It’s kind of like convincing people to eat worms instead of meat as if vegetarianism or other variants weren’t part of the solution.

  3. […] lab-produced meat we told you about earlier this year that made headlines in 2012 is now finally ready to […]

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