A menu for the third millenium
One reason to grow meat in a lab is to reduce the environmental impact of meat consumption. But to get consumers interested, producers will need to appeal to their eyes and stomachs, not just their consciences. In short, in vitro meat will have to be part of an entire new cuisine.
This is the idea behind the In Vitro Meat Cookbook, released in May 2014 by Next Nature Network of the Eindhoven University of Technology’s Department of Industrial Design. Here are three examples of futuristic approaches.
A meaty oyster
The nutritional matter surrounding rows of miniature bireactors ebbs and flows with the tide. This causes the artificial muscles to contract, giving these in vitro oysters the meaty texture of real ones.
Grown without blood vessels and nerves, in-vitro flesh could be transparent, creating beef and tuna that are practically invisible.
Pearls filled with lab-grown animal fat could be served in salads or spread on toast, replacing the lard used in Mexican tamales and traditional Jewish matzo balls.
More on futuristic foods:
From stem cells to Big Macs
It’s food, but not as you know it
Bacteria, on your plate