Can science build a better burger?
There’s more than one way to cook up tomorrow’s meat
TOMORROW'S BURGER? Two groups of scientists, for similar reasons, are exploring opposite ways of changing how meat is made. One approach grows just the edible parts of the animal; the other tries to simulate meat with plants (meatless Impossible Burger, shown).
This isn’t as extreme as if the federal government had decided to regulate time travel. But it’s almost as surprising. The U.S. Food and Drug Administration is taking the first step toward rules for growing nutritious, delicious, juicy meat in labs, not farms.
The notion of growing, say, just the beef instead of the whole cow has been floating around since at least the 1890s. This sci-fi fantasy got a bit more real at a 2013 televised tasting of a lab-grown hamburger, though the patty cost about as much as a Rolls-Royce.