Hi! I'm Dane Carlson, and welcome to the Business Opportunities Weblog. I've been publishing this website, by myself, and sometimes with the help of others for over twelve years now. You'll notice two things about this site right away:
Mark Post, a vascular biologist at the University of Maastricht in the Netherlands, is about to create a proof-of-concept lab-grown hamburger.
It won’t come cheap — Post reckons it’ll cost around [$345,000] to assemble from thin layers of muscle strips packed together with some lab-grown fat. “The first one will be a proof of concept, just to show it’s possible”, Post told Reuters. “I believe I can do this in the coming year”.
The muscle strips are created from stem cells harvested from leftover material from slaughterhouses (so it’s impossible to describe it as cruelty-free, yet). Post lets them grow in a feed made of sugars, amino acids, lipids and minerals until they’re about 2.5cm long, just under a centimetre wide, and so thin they’re almost transparent. As such, more than 3,000 of them will need to be layered together to approach the thickness of a regular burger. It won’t look like meat, though — as there’s no blood. Instead, it’ll look a bit like scallop flesh, Post says.