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“In Vitro Meat Cookbook” visualizes humane meat-eating of future

| August 8, 2014

This article or excerpt is included in the GLP’s daily curated selection of ideologically diverse news, opinion and analysis of biotechnology innovation.

Dutch-based scientists, chefs and artists have launched the world’s first cookbook for lab-grown meat – serving up a bizarre assortment of test-tube dishes including roast raptor leg, dodo nuggets and in-vitro oysters.

The In Vitro Meat Cookbook was unveiled in Amsterdam exactly a year after scientists revealed the world’s first lab-grown beef burger in London, in what is hoped to spark a global food revolution.

The 186-page cookbook, based on the idea that meat can be “grown” in a bioreactor from cells taken from live animals, is packed with new suggestions on what future “cultivated” meat products could look like.

“This cookbook aims to move beyond in vitro meat as an inferior fake-meat replacement, to explore its creative prospects and visualise what in vitro meat products might be on our plate one day,” says scientist and philosopher Koert van Mensvoort, one of book’s main contributors.

Last year Professor Mark Post of Maastricht University in southern Netherlands unveiled the so-called “Frankenburger” in London, showing that “cultured beef” – using strands of meat grown from muscle cells was indeed possible.

Scientists insist artificial beef is safe, claiming it could eventually replace ordinary beef in the diets of millions of people and in so doing reduce huge environmental pressure caused by raising livestock.

Read the full, original story: World’s first cookbook for lab-grown meat

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