With the population on the planet constantly growing, sooner or later our food supply will come into question. It’s at the point that everything being produced is getting consumed, and right now, the cost of beef alone is at an all time high. Beef demands from countries like China and Japan has caused the price to rise to $5.28 a pound just since February. And the prices will likely remain high because of believe it or not, global warming. Pastures are not getting enough water to replenish themselves because of the extreme droughts that have been tough on the western United States. That means ranchers have to rely on feeds to feed the cattle they have, and just like everything, that cost has escalated. So that means that the dinner table will start consisting of more chicken, pork, and fish.
But all is not lost, because at a laboratory near you, our scientists are coming up with beef that never was part on any animal, and is grown in a lab. You might want to hold up on the word “yummy” for a minute or two until you get a chance to get the “lab-burger” on a bun. It was the subject of some taste testing last year in London where one person said that it taste like a conventional burger. Another person stated that it wasn’t as juicy as a real burger, and to me, I guess it sounds like something we’ll have to get used to. It’s made with among other things, soy and pea proteins, and is similar to the plant based Garden burgers of the world, not to mention Asian staples like tofu and seitan.
A scientist created this beef in his lab in the Netherlands with the help of a Dutch food technician, and despite the normal science questions to explore, there is the cost to consider. The real “meat” of the 5-ounce patty that was developed is stem cells from a cow that was grown into thin strands of muscle fiber, that took 3 months to grow. It took 5 years to come up with the technology at a cost of $300,00. So that means that it could be awhile before you can pull up to your nearest drive through and order a double “mock meat” burger with fries. And since cows contribute to global warming because of the amount of methane gas they produce, by switching to the new batch of “franken foods” we would help the planet’s climate change problems. The biggest problem that scientist see is not in the technology used to create the meat, but getting the masses to consume it like regular beef. That could be a public relations nightmare. Now let’s all say it together, “yummy”.