The world's first in-vitro burger cost a mere 250, 000 euros ($332,000) and has been cooked and eaten at a news conference in London.
The five-year science experiment involved weaving together 20,000 strands of lab-grown protein made from the stem cells of a cow and used to form a meat patty. The burger was essentially formed in a petri dish and combined with salt, egg powder and breadcrumbs to help its flavor, along with red beet juice and saffron for color.
How did it actually taste?
The lab-grown patty was cooked in a skillet by chef Richard McGeown and taste tested by food critics Hanni Ruetzler and Josh Schonwald.
Like "animal protein cake," according to Schonwald.
“It’s close to meat, but it’s not that juicy. The consistency is perfect, but I miss salt and pepper," mused Ruetzler.
Even the man behind the burger, vascular biologist Mark Post of Maastricht University in the Netherlands, was reserved in his reaction and simply stated, "It's a very good start."
Sergey Brin, co-founder of Google, funded the 215,000 euros ($330,000) used for research. Scientists hope the project opens up a more economical and sustainable way to produce protein -- one that can keep up with the world's growing population and thus, demand for meat.
Watch the video of the taste test below: