By: Lucy Pasha-Robinson of The Independent
Meat grown in a laboratory could be on restaurant menus by the end of the year, one manufacturer has claimed.
In vitro animal products, sometimes referred to as “clean meat”, are made from stem cells harvested via biopsy from living livestock, which are then grown in a lab over a number of weeks.
Some environmentalists believe the process could be the key to reducing global warming, with one study predicting it could lower harmful greenhouse emissions by 96 per cent.
And the first products could be available for human consumption within months, according to Josh Tetrick, CEO of clean meat manufacturer JUST.
Chicken nuggets, sausage and foie gras created using the technique could be served in restaurants in the US and Asia “before the end of 2018”, he told CNN.
But public perception and a reluctance to diverge from traditional farmed meat still represent considerable hurdles for the clean meat industry to overcome, he said.
“Gnarly problems, communication issues, regulatory issues,” would have to be solved before products went to market, he said in a separate interview with The Guardian.
His stance is shared by Mosa Meat, whose lab based at Maastricht University in the Netherlands, was responsible for creating the world’s first cultured hamburger.