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Test tube burger to go on sale for £250,000

Posted on Monday, 29 July, 2013 | Comment icon 21 comments | News tip by: Still Waters

Image credit: sxc.hu

The world's first in vitro beef burger is to be sold at a London restaurant to those who can afford it.

Developed over the course of two years by medical physiologist Professor Mark Post, the burger is being hailed as a possible first step towards a future in which edible meat can be grown in a laboratory. Not only would this help to solve the ethical issues associated with slaughtering live animals but in the event of an environmental crisis in the future the ability to produce meat on-demand could help avert global food shortages.

"Right now, we are using 70 per cent of all our agricultural capacity to grow meat through livestock," said Prof Post. "You are going to need alternatives. If we don’t do anything, meat will become a luxury food and will become very expensive."

"The world’s most expensive beefburger is about to be served up in London next week – and it’s not even made with real meat."

  View: Full article

 Source: Metro

  Discuss: View comments (21)


Recent comments on this story
Comment icon #12 Posted by moonshadow60 on 29 July, 2013, 20:51
I will stick to heirloom seeds, thank you, and no synthetic anything. Sooner or later, there will be a lot of very sick people because of messing around with the natural world.
Comment icon #13 Posted by pallidin on 29 July, 2013, 20:56
Oh great, now I get the chance to have a test tube burger with test tube condiments as I feed it to my test tube child.
Comment icon #14 Posted by patagonianhorsesnake on 30 July, 2013, 3:29
strange? sure. but this is a pretty fascinating area of research. raising a cow just to slaughter it for meat is pretty impactful on the enviroment (and that's ignoring the whole suffering thing), and definitely not sustainable. if we want to go on eating meat, synthetic might be the way to go. or start eating more of them insects. anyways, i'm a pretty adventurous eater! i'd be interested in trying it just for the experience.
Comment icon #15 Posted by Timonthy on 30 July, 2013, 10:44
Speaking of meat! There's going to be a kangaroo cull in Queensland soon. Probably almost my favorite meat! And hopefully it will make it cheaper for a while
Comment icon #16 Posted by rose quatz on 31 July, 2013, 3:46
or if you believe the rumors on mcdonalds then you have probally already eaten something like this.. in which case this is just money for old rope.
Comment icon #17 Posted by gOOgLer on 31 July, 2013, 19:51
You are what you eat...The tube burgers producers should pay that amount to anyone 'tasting' it. Not the opposite way.
Comment icon #18 Posted by Mentalcase on 2 August, 2013, 11:36
I thought test, tube meat was gonna be a dirty joke. lol
Comment icon #19 Posted by Mikko-kun on 2 August, 2013, 13:32
If we really wanted to end inhumane factory farming and still keep our diet, we could do it today. This is just an easy way out with long-term consequences that haven't been tested in practise. Are we going to die of extinction if we wouldn't eat all these artificial things? I think not... I thought test, tube meat was gonna be a dirty joke. lol I think it's already a pretty dirty joke, the test tube meat that's already there, not just this particular meat... maybe.
Comment icon #20 Posted by Sundew on 2 August, 2013, 21:20
Paying to be a guinea pig? No, thank you. All of us who own cells phones may be unwittingly be participating in a giant science experiment. Who knows what 30-40-50 years of exposure may do? From nothing, to increased levels of brian cancer. Time will tell. And chances are you are paying for that!
Comment icon #21 Posted by Timonthy on 5 August, 2013, 13:46
UPDATE: 'First lab-grown burger served up in London' 'SCIENTISTS have unveiled the world's first lab-grown beef burger, serving it up to volunteers in London in what they hope is the start of a food revolution.' 'The patty was served to two volunteers, US-based food author Josh Schonwald and Austrian food researcher Hanni Ruetzler.' Read more: http://www.news.com....2#ixzz2b6OkLNXN Austrian food researcher Hanni Ruetzler said: "I was expecting the texture to be more soft... I know there is no fat in it so I didn't know how juicy it would be. "It's close to meat. It's not that juicy. The consis... [More]

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