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The Dutchman was a pioneer in the field of laboratory meat. Why can’t they eat it?

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My appetite for meat is known to regular readers (hello mama!). But as a self-righteous vegetarian, I refuse to eat from murdered animals. However, those beliefs are now being challenged by a heretic: cultured meat.

Cultured meat, also known as cultured meat, takes the farm to the lab. Cells are collected from an animal, cultured in vitro and then formed into known forms of edible flesh.

Industry advocates offer myriad benefits — and needs. According to the UN, about 80 billion animals are slaughtered for meat every year. This cattle produces an estimated 14.5% of global greenhouse gases, abrasions about 26% of the Earth’s surface, and uses 8% of global freshwater.

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Population growth will eventually make these numbers unsustainable.

Cellular farming, its proponents say, can dramatically reduce damage. The products can satisfy our need for protein (and desire for meat), reduce our ecological footprint and prevent animal suffering.

CE Delft, an independent research agency, estimate that cultured meat could cause 92% less global warming and 93% less air pollution, while using 95% less land and 78% less water.

The nascent sector can also become big business. Consultancy McKinsey predicts the cultured meat market could reach $25 billion (€26 billion) by 2030.

It’s not like meat – it’s meat.

The industry has evolved rapidly since the world’s first lab-grown burger unveiled in 2013. The patty cost a whopping $330,000 to produce. Chefs described it as edible, but not delectable.

One of the scientists behind the project was Daan Luining. The sympathetic Dutchman then founded Meatable, a startup for cultured meat in Delft. The company claims its products are identical to traditional meats.

“It’s not like meat – it’s is meat,” Luining tells TNW.

Luining (right) and his co-founder of Meatable Krijn de Nood describe their products as: