In recent years, scientists have started to grow meat in the lab. While this might seem unusual, it carries several potential advantages: no farm animal cruelty, no antibiotics in the meat, less food-borne sickness etc. Yet at the moment, lab-grown meat still has to struggle with some issues, such as high costs and the fact that fetal calf serum is still the mainstay in cell culture for meat production in laboratories.
If you heard about lab-grown meat in the media (as it is quite the topic at the moment!) but feel as if you need some catching up, I might have something for you! Together with a few other scientists, I wrote a report on lab-grown meat for Massive Science, covering everything from what meat exactly is to how lab-grown meat might taste like. Use it as a definitive guide to navigate through the media jungle!