in vitro meat, meat production, food technology, cloned meat, lean finely textured beef (LFTB), pink slime, naming, labeling, advertising, policy, regulations
In 1932, Winston Churchill predicted that 50 years in the future "we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium." Although Churchill's prediction is about 30 years off, in August of 2013, the first ever meat patty grown in vitro was consumed in London, England. With this historic scientific achievement, many are predicting that in vitro meat will be a viable solution to the problems associated with industrial meat production, such as animal cruelty, inefficient natural resource consumption, and pollution. Analysts predict that the world population will increase by approximately 2.6 billion people in the next 45 years, making these problems more distinct as the demand for meat increases. However, cost-effective in vitro meat production is years away - the first in vitro meat patty, weighing in at five ounces, cost approximately $325,000.
Norton, T. (2021). From the Lab to the Supermarket: In Vitro Meat as a Viable Alternative to Traditional Meat Production. Journal of Food Law & Policy, 11(1). Retrieved from https://scholarworks.uark.edu/jflp/vol11/iss1/9
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