Laboratory Grown Meat: Coming Soon to Your Dinner Plate

Scientists in the Netherlands recently announced that they have grown meat in a laboratory for the first time. Though no one has yet to taste this laboratory meat, there is speculation that it could be commercially viable, and on your dinner table within the next five years.

The process of creating artificial meat started with extracting cells from a live pig and then placing them in a broth-like mixture of other animal parts until the cells multiplied. When the cells eventually multiplied they created muscle tissue, the texture and appearance of which has been described by researchers as “soggy pork.” Tasty.

The experiment in the Netherlands is part of a government sponsored study (co-funded by a Dutch sausage maker) that previously recreated fish fillets from the cells of a gold fish. The scientists now would like to be able to create other types of artificial meat with the hopes of commercialization of the product in the near future.

The creation of artificial meat makes for an interesting dilemma for vegetarians. Is this “meat” still meat? Though the prospect of eating soggy pork isn’t very appetizing, anticipated improvements will surely result in a more palatable product. Should that product be available in your grocery store, would you buy it?

The “meat” grown in a laboratory may also challenge previously held ethical beliefs about consuming meat. If no animals were harmed or killed to make it, is it still an unethical choice to consume meat? The folks at People for Ethical Treatment of Animals (PETA) sounded off their approval of the project stating:

“As far as we’re concerned, if meat is no longer a piece of a dead animal there’s no ethical objection.”

At the very least, meat grown in a laboratory has a chance to have a significant environmental impact. Meat and dairy consumption is projected to double by the year 2050, and meat grown in a lab could offset the environmental impact of growing meat by traditional methods. Methane from livestock is also currently estimated to produce 18 percent of greenhouse gas emissions (through production of methane) which could also be alleviated if meat could be commercially grown in a lab.

This product may be a few years from appearing on your dinner plate, but keep your eyes peeled and your forks ready, as you’ll probably be hearing more about this topic in the future.

You can read the full article here in the UK Telegraph.

By John Chappell, Green Options


Jo S.
Jo S.about a year ago

Interesting article.
Thanks Megan.

Jo Recovering
Jo S.about a year ago

Thank you Megan.

Heidi Aubrey
Heidi Aubrey3 years ago

I would buy this in a heartbeat (if cost effective). IT IS REAL MEAT. With real meat flavor.

It is a complete win/win situation from those who don't like killing animals for food, from environmentalists who sit back in horror as pristine land is turned into massive feeding lots, from the climatologists who forsee a slow down in Global Warming.

Just like clothing substitutions for fur and leather.

The vegetarians and vegans will stil probably not eat it for some principle or another, but for the vast majority, once the oddness of the concept wears off and an appealing price coupled with antibiotic, hormone and pesticide free meat is going to be a world wide hit!

It can even be nutrionally enhanced with vitamins rare in some places of the world with at risk(for nutritional shortfalls-eating a bowl of rice a day, every day).

I very much like the idea that no animals suffered at the hands of ignorant (or they would have found a different job) people raising, and slaughtering them with alot of torment and neglect in between.

Natasha Salgado
natasha salgado3 years ago

I can handle and even respect this concoction simply for the overall impact it would have on all abused and suffering farm animals worldwide. This concoction has no face,eyes,mouth and cannot feel pain. The average of animals being killed every year for meat is estimated at a staggering 60 billion animals. For me this product cannot come soon enough. Thanks for a great post.

Jilly D.
Gilly D.3 years ago


Laura Saxon
.3 years ago

Sounds good.

John S.
Past Member 3 years ago

Interesting, I think it would depend on the taste.

Gabriel L.
Past Member 3 years ago

Food for thought.

Jane Barton
Jane Barton4 years ago

Gross. No dilemma for me. I won't eat that.

Jane Barton
Jane Barton4 years ago

Gross. No dilemma for me. I won't eat that.