Dr. Mark J. Post is confident his recipe for his $300,000 cultured hamburger will not only come down in price but someday make it to market, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.
“It’s realistic that we can do this,” said Post, chair of the department of physiology and professor of vascular physiology and tissue engineering, Maastricht University, The Netherlands, who is refining what he already sees as a patty consistent in look, texture and color to a traditional ground beef burger but lacking in taste. “We’re starting a company to do this. Initially, it’s going to be a very expensive product but given there’s a hamburger in one restaurant for $450, there’s a market for them.” He said he plans to start the company this year.
Using the stem cells from a cow to grow muscle fiber shaped like a donut, Post and his team created what looks like a hamburger patty but missing the fat content that gives it flavor and taste. He’s redesigning models and cell sources to create tasty fat content for his burger and even offered it up for a taste test to celebrity chefs and tasters in London in 2013 who to his relief, didn’t reject it outright.
“They came up with the same analysis as me, ‘it’s OK, it’s much better than any other replacement we’ve seen but it’s not there yet.’”
A Guardian readership survey, and later an independent survey in the Netherlands, found more than 60 percent of consumers surveyed said they would buy and eat a cultured burger.
He’s confident early adapters of the lab-produced burgers will urge others to consider it and perhaps even overcome any concerns over its origin, be it natural or unnatural.
“We eat livestock beef because we like it,” Post said. “Once you have alternatives, you can no longer do that. Eventually, the ethical dilemma will be for cultured beef versus livestock beef.”
Post is also working on his models with a stem cell bank which is projecting production costs of his burger could go down from $300,000 to an estimated $65 per kilo.
“Steaks are more difficult to make,” Post said, “but we’re working on that as well.”
The Latest on: Cultured hamburger
via Google News
The Latest on: Cultured hamburger
- Coronavirus: These Jacksonville-area restaurants are open for curbside, takeout, drive-thruon March 23, 2020 at 11:44 am
Northeast Florida restaurants — including many locally owned and operated — are offering curbside, takeout and delivery options for customers ...
- Alternative meat industry moves beyond the burger in quest for products with texture of steakon March 19, 2020 at 4:33 pm
Unlike burger alternatives, for which texturized plant proteins and other ingredients ... a professor at Oxford university’s Oxford Martin School. While the case for cell-based or cultured meat had ...
- Westworld season 3 gets futuristic gadgets and tech so righton March 18, 2020 at 3:23 pm
Westworld is back on HBO, and there are a bounty of new electronics. Here's everything we spotted and how it relates to real-world technology we use today. The third season of HBO's Westworld is ...
- Meat companies say: Eat your veggieson March 18, 2020 at 11:19 am
Meat companies are making it easier for you to eat your vegetables by blending them into burgers, meatballs and sausages.
- Westworld season 3: All the new gadgets, from implants to wafers, broken downon March 17, 2020 at 4:44 pm
It's not clear if it's an Impossible or Beyond Burger kind of thing, where the meat is made from vegetable protein. In fact we see butchers cutting off slabs of meat from pillars that sport tubes of ...
- Burgers are just the beginning: Embracing the future of lab-grown everythingon March 13, 2020 at 8:49 am
“When I presented the first cultured hamburger, I wasn’t aware of anyone working on cultured meat.” A few years later, in 2013, a Dutch pharmacologist and Professor of Vascular Physiology at ...
- Yes, it’s possible to eat a decent burger during Lent, if you don’t mind plantson March 11, 2020 at 6:59 pm
Plant-based burgers are easier than ever to find at your local grocery store. If your weekend routine involves a cold beer paired with a juicy burger, you can really suffer during Lent. The faithful ...
- Alternative meat industry moves beyond the burgeron March 11, 2020 at 7:21 am
Unlike burger alternatives, for which texturized plant proteins and other ingredients ... and health,” said Professor Charles Godfray at Oxford university’s Oxford Martin School. While the case for ...
- Burger faceoff, Impossible and Beyond – do they taste like real meat, are they better for you?on March 8, 2020 at 7:00 pm
Whether you’re striving for more of a plant-based diet or simply looking for a go-to meatless option for Lent, odds are you’ve considered this new generation of veggie-based burgers. It’s nearly ...
- Will Beyond Meat and Impossible Foods Survive Lab Meat’s Challenge?on March 6, 2020 at 4:29 am
In 2013, Professor Mark Post produced the first fully cultured hamburger for slightly more than $300,000, or $1.2 million per pound. By 2017, four years later, Memphis Meats grew chicken meat via ...
via Bing News