Wired covers a three-day meeting of the In Vitro Meat Consortium in Ås, Norway, detailing the possibility of test tube meat. Cheaper to produce and more environmentally friendly, in vitro meat production may arrive in grocery stores within 5 to 10 years:
"The general consensus is that minced meat or ground meat products -- sausage, chicken nuggets, hamburgers -- those are within technical reach. We have the technology to make those things at scale with existing technology."
The New York Times' Dot Earth blog also covers the meeting:
A paper presented at the meeting concluded that, for the moment, the costs of cultured meat can’t come close yet to competing with, say, unsubsidized chicken. The paper noted the reality of the climb up the protein ladder as countries move out of poverty, with global meat consumption at about 270 million metric tons in 2007 and growing at about 4.7 million tons per year.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.