14 June 2012
The first lab-grown hamburger may be produced later this year after Dutch scientists used stem cells to create strips of muscle tissue. With the carbon tax now a reality and food manufacturers under potentially crippling energy tarrifs, this research may prove to be the more effecient and carbon friendly way of producing meat.
At a major science meeting in Canada, Prof Mark Post said synthetic meat could reduce the environmental footprint of meat by up to 60%. "We would gain a tremendous amount in terms of resources," he said.
Though with the price of producing a hamburger at around $300,000 and the team admiting that taste is one of the major issues as the synthetic meat is ‘bland and pretty tasteless".
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