The first lab-made burger has made its debut and taste-testers sunk their teeth into it.
The "beef" burger looks like your average patty and feels like your average bite but the taste doesn't quite stack up.
Hanni Rutzler, a nutrition researcher said, "There is quite an intense taste, it's close to meat, it's not that juicy but the consistency is perfect."
Food writer Josh Schonwald said, "The bite feels like... you know... feels like a conventional hamburger."
In the burger's defense, they were tasted sans bun, ketchup, pickles and cheese, but the "beef" still lacked the juiciness that the best burgers boast.
Dr. Mark Post of Maastricht University said, "People need to understand that there are major issues with current meat production. Everybody needs to ask themselves the question - 10, 20 years from now, if you entered the supermarket and you find these two products and they look exactly the same and they taste and feel the same, but one has environmental issues and animal welfare issue and the other has not, what are you going to choose?"
The burger is made by taking stem cells from a living cow which are then multiplied to create muscle tissue which grows in strands. It took 20,000 strands to make the "proof of concept" burger, that's about 40 billion cells.
The burger took three months to "grow" but in the prototype phase it rings up a hefty price tag of about $300,000, making it the world's most expensive burger.
It may be 10 or 20 years before you'll be able to buy a cultured beef burger in the supermarket, but it could be vital in combating global warming.
Beef produced in a lab needs less than half the energy of that produced in a field and less than 1/20th of the greenhouse gases are emitted as a result. The marketing might prove to be a challenge as companies would first need to convince people it is okay to eat.