Brits in bid to create LAB-GROWN meat and SOLVE world hunger

Dr Marianne Ellis, senior lecturer in biochemical engineering, said the current texture which scientists are able to grow is suited towards burgers and sausages.

However, the process is very expensive at the moment, but the hope is it will become cheaper as more time goes on.

Dr Ellis said: “The UK really is one of the key essential players globally on the scale-up so that is what we’re working on as engineers, developing systems to grow the cells on a large scale.

“In terms of when we’re likely to see it in the supermarkets, probably the most advanced company at the moment is Mosa Meat and they are predicting four to five years.

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