The idea that scientists can grow meat from cultivating animal cells, as an alternative to the current meat industry, has been around for decades. Since Mark Post, a Dutch scientist, presented his hamburger made from muscle mass six years ago, venture capitalists have invested a lot in small biomedical entrepreneurs. The claim that juicy (cultivated) steaks would be in supermarkets within a few years turns out not to be true, but attracting finance has been successful. At the moment, therefore, it is mainly prototypes that are being made and the question is when the first cultured meat will be in the supermarket.
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