Mar 25, 2019 | Updated: 02:07 PM EDT

Laboratory Grown Burgers To Hit The Consumer Market In Five Years

Oct 20, 2015 09:51 PM EDT

lab-grown beef burger
Professor Mark Post shows the world's first lab-grown beef burger during a launch event in west London August 5, 2013

Lab-grown burgers could soon become available in the market five years from now as a company called Mosa Meat see the increase of meat products global demand. Company owner Peter Verstrate is motivated to create a tastier and cheaper version of the of laboratory grown burgers.  

Professor Mark Post of Maastricht University in the Netherlands developed the lab-grown burger from stem cells. These stem cells are considered as templates that makes the growth of the specialized tissue like nerve cells or skin.

The lab-grown burger was made from stem cells and developed by Professor Mark Post. Stem cells are the templates that allow growth of specialized tissue like nerve cells or skin. This Meat was developed in his laboratory facility in The Neatherlands, Maastricht.

Unlike most scientists or researchers developing tissue growth for replacement for human muscles or nerve cells, Professor Post used the tissue growth as a way in developing alternative meat for human consumption, specifically fat and muscle for his lab grown burger.

The world's first stem cell beef burger meat was introduced in 2013 by a team of Dutch Scientist and by that time it costs US$US300,000. According to Gizmondo the meat was dry and tasteless. But since then the team of Mark Post has continued the work in developing and enhancing the texture and flavour of the cow less meat and hoped to deliver it to public by 2020.

The first burger cost exactly US$380,000 to make, but today it seems like the cost needed in creating a lab grown meat has gone down. Earlier this year it was announced that lab grown beef costs only a measly US$28-US$36 per pound. According to Post, 20-30 years from now we will have a legit industry producing alternative meat products.

Mosa Meat Company plans to hire 25 or more Scientist and laboratory technicians to continue the enhancement of laboratory meat and developed the product closer to the taste and texture of the real thing. The company was also exploring the possibility of making steak cuts with 3D printing technology, which might take more time in commercial production.

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