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
- Opinions & observations: Cultured meat research deserves public funding, especially amid COVID-19on August 7, 2020 at 1:32 pm
Dr. Mark Post created the first cultured beef hamburger in 2013. It cost a whopping $280,000. Soon he thinks that price could be reduced to $10. Still, more research is required to make cultured ...
- Long Awaited Lab-Grown Burger Is Unveiled In Londonon August 5, 2020 at 9:01 am
After three months, $330,000 and a high-profile media blitz, the world's first hamburger grown in a lab made its worldwide debut Monday. The unveiling of "cultured beef," as the burger is branded ...
- Five things you need to know today, and Cincinnati's best burgeron August 5, 2020 at 4:54 am
Sticking with Watkins, one of the best utility players in the journalism game, take a gander at his account of how Bill Bahl and Vere Gaynor have built the third-largest investment management firm in ...
- IDTechEx Asks When Cultured Meat Will Finally Arrive in Storeson July 30, 2020 at 2:43 am
Cultured meat, the idea that meat products can be artificially grown in a lab without requiring the slaughter of animals, has been attracting headlines. By growing muscle, fat, and connective tissue ...
- IDTechEx Asks When Cultured Meat Will Finally Arrive in Storeson July 30, 2020 at 2:13 am
© 2020 Insider Inc. and finanzen.net GmbH (Imprint). All rights reserved. Registration on or use of this site constitutes acceptance of our Terms of Service and ...
- Jon Hochschartner: Baldwin, Johnson should support funding for cultured-meat researchon July 29, 2020 at 2:00 pm
Sens. Tammy Baldwin and Ron Johnson should support federal funding for cultured-meat research. For those unaware, cultured meat is grown from cells, without slaughtering animals. It has the ...
via Bing News