Would you eat lab-grown steak? A recent study from the Good Food Institute — a nonprofit thinktank — indicates that about 40% of US and UK consumers are “highly likely” to try lab-grown meat.
Hojae Bae, professor at Konkuk University, is planning on giving those consumers what they want using 3D printing and polymers to create the perfect synthetic steak.
One hurdle with lab-grown meat is making it commercially available. Manufacturing practices need to be set up to ensure enough can be made (and sustainably), and that the texture and taste accurately resemble naturally grown meat. In a new paper published in Advanced Science, Bae and his colleagues report a means of making this possible.
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