LONDON • They bit, they chewed, but had hoped for more flavor.
Two volunteers who participated in the first public frying of hamburger grown in a lab said Monday that it had the texture of meat but was short of flavor because of the lack of fat.
Mark Post, whose team at Maastricht University in the Netherlands developed the burger, hopes that making meat in labs could eventually help feed the world and fight climate change. That goal is many years distant, at best.
Sergey Brin, a co-founder of G...
Share this post
← Back to Utah