In-vitro burgers

Mary Bruno

Mary Bruno Jul 6, 2025

Feb 6, 2018

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          <article>
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                <h1>In-vitro burgers</h1>
                <h2><p>Volunteers in London conducted the first ever laboratory-grown hamburger tasting today. The artificial patty was created in a lab using stem cells from two organic cows, and came seasoned with salt, egg powder, breadcrumbs, red beet juice and a pinch of saffron. Scientists in the Netherlands spent five years and</p></h2>
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               <p>By <a href="/author/mary-bruno-crosscut-com/">Mary Bruno</a></p> 
              <p><time datetime="2025-02-04T05:00:00-08:00">Feb 6, 2018</time></p>
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            <p>Volunteers in London conducted the first ever laboratory-grown hamburger tasting today. The artificial patty was created in a lab using stem cells from two organic cows, and came seasoned with salt, egg powder, breadcrumbs, red beet juice and a pinch of saffron. Scientists in the Netherlands spent five years and more than $300,000 developing their new burger in hopes that lab-made meat will help ease global food shortages and combat climate change. Tasters found the burger short on flavor, but meat-like in texture. Google's Sergey Brin is an investor.</p><figure class="kg-card kg-embed-card"><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/jJrSdKk3YVY" width="500"></iframe></figure>
          </article>

Volunteers in London conducted the first ever laboratory-grown hamburger tasting today. The artificial patty was created in a lab using stem cells from two organic cows, and came seasoned with salt, egg powder, breadcrumbs, red beet juice and a pinch of saffron. Scientists in the Netherlands spent five years and more than $300,000 developing their new burger in hopes that lab-made meat will help ease global food shortages and combat climate change. Tasters found the burger short on flavor, but meat-like in texture. Google's Sergey Brin is an investor.

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By Mary Bruno

Mary was Crosscut's Editor-in-Chief and Interim Publisher. In more than 25 years as a journalist, she has worked as a writer, editor and editorial director for a variety of print and web publications,