Scientist works on taste, texture and color of lab-produced hamburger

July 13, 2015

Dr. Mark J. Post is confident his recipe for his $300,000 cultured hamburger will not only come down in price but someday make it to market, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.

"It's realistic that we can do this," said Post, chair of the department of physiology and professor of vascular physiology and , Maastricht University, The Netherlands, who is refining what he already sees as a patty consistent in look, texture and color to a traditional ground beef but lacking in taste. "We're starting a company to do this. Initially, it's going to be a very expensive product but given there's a hamburger in one restaurant for $450, there's a market for them." He said he plans to start the company this year.

Using the from a cow to grow muscle fiber shaped like a donut, Post and his team created what looks like a hamburger patty but missing the fat content that gives it flavor and taste. He's redesigning models and cell sources to create tasty for his burger and even offered it up for a taste test to celebrity chefs and tasters in London in 2013 who to his relief, didn't reject it outright.

"They came up with the same analysis as me, 'it's OK, it's much better than any other replacement we've seen but it's not there yet.'"

A Guardian readership survey, and later an independent survey in the Netherlands, found more than 60 percent of consumers surveyed said they would buy and eat a cultured burger.

He's confident early adapters of the lab-produced burgers will urge others to consider it and perhaps even overcome any concerns over its origin, be it natural or unnatural.

"We eat livestock beef because we like it," Post said. "Once you have alternatives, you can no longer do that. Eventually, the ethical dilemma will be for cultured beef versus livestock beef."

Post is also working on his models with a which is projecting production costs of his burger could go down from $300,000 to an estimated $65 per kilo.

"Steaks are more difficult to make," Post said, "but we're working on that as well."

Explore further: Tasting event set for artificial beef grown from stem cells

More information: www.am-fe.ift.org/cms/

Related Stories

Tasting event set for artificial beef grown from stem cells

July 17, 2013

(Medical Xpress)—Ogilvy Public Relations has announced that a media event will take place on August 5th in London to publicize the results of efforts by Mark Post, a researcher at the University of Maastricht in the Netherlands—he ...

Q&A on the science of growing hamburger in the lab

August 5, 2013

(AP)—At a public tasting in London Monday, Dutch scientists served hamburgers made from cow stem cells. Some questions and answers about the science behind the revolutionary patty.

Dutch vegetarian butcher takes on the 'Frankenburger'

September 8, 2013

Never mind last month's revolutionary test-tube beef burger grown from meat stem cells. The Dutch are way ahead with a "vegetarian butcher" who transforms plants into "meat". Dubbed the "Frankenburger", the lab-grown beef ...

The caloric math of huge burgers

May 14, 2015

Last month in PEI we "celebrated" what has become an annual ritual known as Burger Love. If you are not familiar with the concept, it is an event sponsored by various government industries and the PEI beef farmers to promote ...

Recommended for you

0 comments

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.