Global Winnipeg: Lab-grown meat has sustainability potential, but a long way off for consumers: food scientist
What if you could eat a burger without killing a cow? Lab grown, or cell-cultured meat may be the answer.
“It’s meat produced by taking cells from an animal, and then you grow them in big fermentation vats,” says Jim House, a food sciences professor at the University of Manitoba.
“And then once the cells have grown up and multiplied, you pull them back together and form a meat product, such as a chicken nugget or a chicken cutlet.”