Back in 2013, the world watched as food critics tucked into the first ever lab-grown burger. The small pink patty, prised out of a petri dish and fried in front of the media, was proof that it was possible to grow safe and edible meat without slaughtering a single animal. There was just one problem: the patty had taken two years and over $300,000 to produce.
Yet, in less than three years, the cost of producing this high-tech meat has plummeted. Last January, a company called Memphis Meats produced a ‘cultured meatball’ for around $1,000, and today start-ups and non-profit organisations are working on other lab-grown animal products including pork chicken, turkey, fish, milk, egg whites, gelatin, and even leather.
Dr Mark Post, the Dutch scientist who created the $300,000…