- - news, features and articles for the meat processing industry


Artificially Grown Burger Unveiled

06 August 2013

UK - The world’s first cultured beef burger was cooked and eaten in London, yesterday.

cultured beef mark postThe burger has been developed by Prof Mark Post (pictured) from Maastricht University and is the start of a research project that is designed to combat a potential food crisis as the world population grows and tries to feed itself.

As the world’s population grows to an estimated 9 billion by the middle of the century, experts believe even intense livestock farming processes will not be able to match the demand from a growing middle class for meat.

Prof Post said that cultured beef also paves the way for food production that does not burden the environment or require such widespread use of livestock for meat.

He believes that commercial production of cultured beef could begin within 10 to 20 years.

“What we are trying today is important because I hope it will show Cultured Beef has the answers to major problems that the world faces,” said Prof Post, whose laboratories at Maastricht University in the Netherlands developed the processes.

“Our burger is made from muscle cells taken from a cow. We haven’t altered them in any way. For it to succeed it has to look, feel and hopefully taste like the real thing.”

The burger has been made using cultured beef and other ingredients commonly found in similar food products such as salt, egg powder and breadcrumbs. Red beet juice and saffron have been added to bring out its natural colours.

It was tasted by Josh Schonwald, a Chicago-based author who has written extensively on the future of food, and Austrian food researcher Hanni Rützler.

A sample of muscle cells taken from a cow are cultured in a laboratory by scientists who place them in a nutrient solution to create muscle tissue. The tissue is grown by placing the cells in a ring, like a donut, around a hub of gel. The muscle cells grow into small strands of meat. Some 20,000 such strands are needed to make one 140g (approx. five ounce) burger.

The project has been given support by Sergey Brin.

“There are basically three things that can happen going forward. One is that we all become vegetarian. I don’t think that’s really likely. The second is we ignore the issues and that leads to continued environmental harm, and the third option is we do something new,” said Sergey Brin.

“Sometimes when technology comes along, it has the capability to transform how we view our world. I like to look at technology opportunities. When technology seems like it is on the cusp of viability and if it succeeds there, it can be really transformative for the world.”

Further Reading

You can view our analysis article on this item by clicking here.

TheMeatSite News Desk

Our Sponsors


Seasonal Picks

Meat Cuts and Muscle Foods - 2nd Edition