Beef from a Beaker

WHERE’’S THE BEEF? Cellular agriculture is a relatively new field but it’’s already creating exciting products all over the world. From realistic tasting milk made from yeast and a berry that tastes 40 times sweeter than sugar to a cellular hamburger that actually ““bleeds”” these lab experiments are being heralded as the food of tomorrow

I n most places anything north of $20 for a hamburger is considered scandalous.

But in the lab of Mark Post at Maastricht University in the Netherlands $20 won’’t buy you the crumbs left on the plate.

In 2013 Post and his team were the first to create a hamburger made entirely in a petri dish. With funding from Google founder Sergey Brin the Masstrich lab took five years to create that burger with a final price tag of $330 000.