Lab-grown meat might be about to take a small step nearer to our plates
Ivy Farm, on the outskirts of Oxford, isn't a farm as it.There is grass nevertheless it's synthetic, there are pigs and sheep however they're upholstered foot-stools with sewn-on faces. There are places of work and labs the place meat is grown.
This might be the way forward for farming.That future might be about to take a small step nearer, as the celebrated Piccadilly grocer Fortnum & Mason exams the meat in its well-known scotch egg.But the stainless afternoon tea service should wait.
As we step again to the lab, and even earlier than that, to the abattoir. Because, whether or not you might be cultivating beef, hen or pork, it has to start out with muscle and fats cells from a really lately deceased animal.They solely want a sugar cube-sized lump of flesh they usually ...
