A quarter million Euro burger is in preparation, and it remains to be seen who will be able to choke it down.
“Cultured meat” — burgers or sausages grown in laboratory Petri dishes rather than made from slaughtered livestock — could be the answer that feeds the world, saves the environment and spares the lives of millions of animals, they say.
…growing our favorite meats in-vitro would use 35 to 60 percent less energy, emit 80 to 95 percent less greenhouse gas and use around 98 percent less land than conventionally produced animal meat.
…While experts in the field agree that within several years, it may be possible to produce in-vitro meat in a processed form — like sausages or chicken nuggets — producing more animal-like products such as pork chops or steaks could be a lot more complex and may take many more years to develop.
I dunno. I make a kick-butt fake-beef picadillo suitable for Mexican and Italian food out of commercial soy-based TVP (I like Smart Grounds brand). My guests don’t even notice. And when I tell them what it is, they don’t immediately seem to want to barf. This is a solution without a problem if you ask me.