Lori Zimmer

First Test Tube Grown Hamburger Set to Debut by Fall 2012

by , 02/20/12
filed under: News, Sustainable Food
green design, eco design, sustainable design, test tube hamburger, American Association for the Advancement of Science, Mark Post, artificial meat, stem cell meat, stem cell burger, United Nations Environment Program, fake meat

©Gabriel Amadeus

Mark Post’s test tube hamburger that we heard about last November is reportedly going to be ready for consumption by Autumn of 2012. Announced at the American Association for the Advancement of Science in Vancouver this past Sunday, the scientist’s admittedly less than appetizing petri dish skeletal muscle tissue is in the laboratory phase with a goal to assemble into an edible burger by fall. The project has been able to move forward thanks to 250,000 euro in funds from a private investor.



green design, eco design, sustainable design, test tube hamburger, American Association for the Advancement of Science, Mark Post, artificial meat, stem cell meat, stem cell burger, United Nations Environment Program, fake meat

Post’s project aims to eliminate the land-hogging, gas emissions-spewing, largely unethical meat production industry. A 2010 report by the United Nations Environment Program declared that a world wide vegetarian diet would help combat the serious side effects that animal farming has done to damage our environment. But as the world’s demand for meat has only increased, Post began this lab-meat quest to satisfy the demands in a more environmentally friendly way.

Thus far, Post’s meat, which is developed from stem cells from discarded animal parts at rendering plants, has been making advancements- but is still not yet ready to go from petri dish to plate. At Sunday’s “The Next Agricultural Revolution” symposium, he announced that his team would be producing enough of the small tissues – a couple thousand- to create an actual burger by fall. The bloodless tissues are clear and spongy, and like real muscles, must be worked out to create mass and texture. This is accomplished by stretching the tiny strips across Velcro, creating resistance.

Glopped together with some test-tube grown fat, the strips will be layered upon one another to make the burger. Post hopes to eventually replace the entire meat production business with ethical lab-grown meat, but we anticipate the taste and bite of the burger this coming fall will determine his success or failure.

Via Discovery News

Lead Image ©GabrielAmadeus

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