The general public has already expressed a considerable disgust factor with genetically engineered salmon, and it is likely that the petri dish burger will follow suit.
Scientist Mark Post, from the Maastricht University in Netherlands, who is the brain child behind the stem cell burger proved that it is possible. He said his hope is to come up with a new and environmentally friendly way to feed the world. Post said that lab-cultured meat can play an important role in the future: Not only could it help feed the planet, but it also could help solve environmental problems stemming from conventional meat production. “At the global level, if all meat would be lab-grown, the greenhouse gas emissions could be reduced by 80 percent, and the water use by 90 percent,” says Hanna Tuomisto of the European Commission Joint Research Centre, who researches potential environmental impacts of lab-grown meat.At the unveiling event, besides Post, only two people were allowed to have a bite of the test-tube burger: Josh Schonwald, the American author of “The Taste of Tomorrow,” and Hanni Rützler, an Austrian nutritional scientist. Both said the burger tasted “almost” like a conventional one.
No one spat the meat out; no one cringed, and no one was exclaiming with joy at the taste.
Rützler gave the chef an appreciative nod. “It’s close to meat, but it’s not as juicy,” she said. “I was expecting the texture to be more soft. The surface was surprisingly crunchy.” She added: “I would have said if it was disgusting.” Schonwald said the product tasted like “an animal protein cake.”