From lab to plate: a six-course banquet featuring no-kill dim sum and steak frites

Lab-grown meat could become a mainstay in restaurants if products win regulatory approval. Biologists and chefs share menu ideasWhether roasted, grilled, fried or stewed, the combination of fat, umami and texture in a premium cut of meat is difficult to recreate. With sales of plant-based meatstagnating, the hunt for cruelty-free, sustainable and meaty-tasting alternatives continues. Enter lab-grown meat. Fermented in tanks, using cells from long-dead donors, it promises a more climate- and animal-friendly form of meat for the carnivore with a conscience.Last week, researchers announced that they had created“beef-cultured rice”, which, while not exactly replicating the taste of a pan-fried steak, offers a “pleasant and novel flavour experience” that could improve emergency food supplies or provide rations for astronauts and the military. At the opposite end of the spectrum, gourmet restaurants in the US and Singapore are already serving upcultured chickento adventurous diners, while regulators in Singapore, Switzerland and Israel are considering whether to approve further products.Continue reading...
Source: Guardian Unlimited Science - Category: Science Authors: Tags: Food Science Meat Biology Meat industry Source Type: news