Researchers around the world are racing to develop a commercially viable alternative to meat, without the inconvenience of raising and slaughtering millions of animals every year.
Lab-grown meat promises equivalent nutritional content to normal meat while requiring less energy and producing fewer emissions, but will people want to eat it once scientists work out the kinks?
The search for animal-free meat began more than a decade ago but has recently made serious advances. In 1999, Dutch inventor Willem van Eelen received patents for the “industrial production of meat using cell culture