Food Phreaking Issue 02
What is In Vitro Meat?
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This issue gathers the ideas and opinions of a number of scientists and other experts
around the topic of in vitro meat. The authors in this publication range from being in vitro
meat's developers and most vocal supporters, to some adamant opposers. Collectively, these
essays present a diversity of perspectives, and illustrate the challenge of pinning down an
emerging technology. So, what is in vitro meat? The basic idea is to encourage muscle cells to
grow into a foodstuff and produce meat in a way totally unlike how it is done on farms.
Although not currently possible, some scientists are researching how to create a cultured meat
that can be produced in factories, expanding small quantities of muscle tissue into much
bigger amounts. But the question 'what is in vitro meat' is so much broader than that. What
could in vitro meat be? How could it be made? How could it fit into our daily lives? In this
publication, a range of experts offer their answer to the question: What is in vitro meat?