MosaMeat, a competitor of Memphis Meats, claims to have created "the world’s first tissue cultured hamburger."
“MosaMeat aims to develop tissue engineering into a technology that can mass-produce affordable meat. We are a spin-out from the lab of Prof. Dr. Mark Post at Maastricht University: the lab that created the world’s first tissue cultured hamburger,” reads a statement on the homepage.
This idea of a world where carnivores can still devour the meats they desire without slaughtering animals is intriguing.
But how does it work?
It’s a complicated process, but MosaMeat explains the technology behind the meat revolution in great detail on its website.
"The production of cultured meat starts with harvesting so-called adult stem cells (aka satellite cells) from the muscle tissue of a living cow."
“Satellite cells are cells in the muscle tissue that are there to create new muscle tissue when the muscle is injured, and It is exactly this inherent talent of the stem cells that will be used in a cultured meat production system.”
"The cells are isolated from a muscle sample and then brought in a bio reactor to multiply, resulting into very high quantities."
“When the cell mass is big enough, the satellite cells are harvested and then triggered to differentiate into muscle tissue; in this final step, the structure and texture of the meat are built.”
"The cell culturing process allows for much more control over the production process and over the composition of the meat (nutrients, fat, taste, etc.)."
Surprisingly enough, Winston Churchill made an estimation very similar to Branson’s back in 1931, regarding this type of food source.
“We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium,” Churchill wrote in an essay titled “Fifty Years Hence” for Strand Magazine.