Scientists create first ever laboratory-grown meat

Memphis Meats, which is growing meat grown outside a live animal (i.e., “cultured meat”), has held a taste test for its meat product and it is reported to have tasted just like real meat. It even smells like meat!
The 'cultured meat' is grown outside a live animal using real meat cells, and it's being heralded as the answer to food for the future. Unveiled by Memphis Meats , animal protein cells from cows, pigs, and chickens are administered "oxygen and nutrients such as sugars and minerals" until they grow into steak-sized samples. The process takes between nine and 21 days and the company’s first products - hot dogs, sausages, burgers, and meatballs - will be developed using recipes perfected over a half century by award-winning chefs.
 “This is absolutely the future of meat,” said CEO Uma Valeti, MD.
“We plan to do to animal agriculture what the car did to the horse and buggy. Cultured meat will completely replace the status quo and make raising animals to eat them simply unthinkable.”
Valeti, a cardiologist who trained at the Mayo Clinic , is associate professor of medicine at the University of Minnesota and president of the Twin Cities American Heart Association. Valeti founded Memphis Meats with Nicholas Genovese, Ph.D, a stem cell biologist, and Will Clem, Ph.D., a biomedical engineer who owns a chain of barbecue restaurants in Memphis, Tennessee. Google co-founder Sergey Brin, who provided £230,000 to fund the world’s first cultured hamburger, describes cultured meat as a technology with “the capability to transform how we view our world". Bruce Friedrich, executive director of The Good Food Institute, “Cultured meat is sustainable, creates far fewer greenhouse gases than conventional meat, is safer, and doesn’t harm animals.
"For people who want to eat meat, cultured meat is the future.”
While generating one calorie from beef requires 23 calories in feed, Memphis Meats plans to produce a calorie of meat from just three calories in inputs. The company’s products will be free of antibiotics, fecal matter, pathogens, and other contaminants found in conventional meat.