{"id":8506,"date":"2013-08-05T11:58:18","date_gmt":"2013-08-05T11:58:18","guid":{"rendered":"http:\/\/praag.org\/?p=8506"},"modified":"2013-08-05T11:58:18","modified_gmt":"2013-08-05T11:58:18","slug":"the-future-of-food-stem-cell-burgers","status":"publish","type":"post","link":"https:\/\/praag.org\/?p=8506","title":{"rendered":"The future of food: Stem cell burgers"},"content":{"rendered":"
\"Mark<\/a>
Mark Post<\/figcaption><\/figure>\n

A Dutch scientist is offering the world\u2019s first cultivated beef made of stem cells to taste. He believes the lab-grown meat will feed the world and help save the environment. The tasting event happens amid UN calls to invest more in food innovation.<\/p>\n

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The 5-ounce burger which costs $332,000 to produce will be fried in a pan and tasted by volunteers at an event in London on Monday, Bloomberg quotes the creator of the burger scientist\u00a0 Mark Post of Maastricht University. The research has been funded by an anonymous individual, he said.<\/p>\n

The muscle stem cells, taken by a harmless biopsy of living cows, are fed and nurtured so they multiply to create muscle tissue, Bloomberg quotes the scientist as saying.\u00a0 One sample of cells is enough to create up to 20,000 tons of meat in the lab, he said.<\/p>\n

\u201cPeople might think this is a crazy way to produce meat. But it\u2019s inevitable. Because the way we produce meat right now from livestock is not sustainable. It is not good for the environment, it is not good for animals, and we actually are not going to produce,\u201d<\/i> Prof Mark Post said in an interview to BBC.<\/p>\n

Commercial production could begin in a decade or two, Bloomberg\u00a0 quotes Post, whose work on cultured beef began in 2008. The cost is currently the main obstacle to mass production, Bloomberg quotes experts.<\/p>\n

\u201cFor it to succeed it has to look, feel and hopefully taste like the real thing,\u201d<\/i> Post says, adding that any association with genetically modified foods is unwarranted.<\/p>\n

\u201cCultured beef is normal beef,<\/i>\u201d Bloomberg\u00a0 quotes the professor. \u201cIt consists of cow cells.\u201d<\/i><\/p>\n

Post is among scientists who believe lab-grown meat is an alternative to raising livestock, which contributes to 18 percent of greenhouse gas emissions and uses 30 percent of the world\u2019s ice-free land, Bloomberg quotes an Oxford University study. – RT<\/p>\n","protected":false},"excerpt":{"rendered":"

A Dutch scientist is offering the world\u2019s first cultivated beef made of stem cells to taste. He believes the lab-grown meat will feed the world and help save the environment. The tasting event happens amid UN calls to invest more in food innovation. The 5-ounce burger which costs $332,000 to produce will be fried in … Continue reading “The future of food: Stem cell burgers”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":8507,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49,3,123],"tags":[4749,4748,4747,4745,4746],"class_list":["post-8506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-europe","category-news","category-world","tag-cultured-beef","tag-lab-grown-meat","tag-maastricht-university","tag-mark-post","tag-stem-cell-burger"],"cc_featured_image_caption":{"caption_text":false,"source_text":false,"source_url":false},"jetpack_featured_media_url":"https:\/\/praag.org\/wp-content\/uploads\/2013\/08\/markpost.jpg","_links":{"self":[{"href":"https:\/\/praag.org\/index.php?rest_route=\/wp\/v2\/posts\/8506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/praag.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/praag.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/praag.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/praag.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8506"}],"version-history":[{"count":1,"href":"https:\/\/praag.org\/index.php?rest_route=\/wp\/v2\/posts\/8506\/revisions"}],"predecessor-version":[{"id":8508,"href":"https:\/\/praag.org\/index.php?rest_route=\/wp\/v2\/posts\/8506\/revisions\/8508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/praag.org\/index.php?rest_route=\/wp\/v2\/media\/8507"}],"wp:attachment":[{"href":"https:\/\/praag.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/praag.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/praag.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}