In previous articles, I have already written about the research into in vitro meat (IVM) that is currently done at universities (above all, Maastricht University). However, academic research is not enough for the breakthrough and success of IVM: in our market-based economy, we need companies that are genuinely interested in IVM, want to invest in … More A company in the ‘New Meat’
In most cultures, eating meat that is derived from animals is part of the accepted culture and a practice that has been there seemingly forever. Most people also have surprisingly strong opinions about meat, more than about any other food. I have seen this in my own vicinity: friends who became vegetarian or even vegan for strong … More Would you eat it?
“Bammetjes” that was what researcher Anon van Essen called the structures that he has been trying to improve for the last four years. To learn more about the technology behind in vitro meat I spoke with Anon van Essen, a technician in the research group concerned with in vitro meat at Maastricht University and with Peter Verstrate, … More Bammetjes, biopsy and bioreactors: the technology behind In Vitro Meat
As I child, I witnessed the slaughter of a cow in a small family slaughterhouse. It was something I did voluntarily because I wanted to know how the meat that I ate was “produced”. I still vividly remember my amazement when I discovered that a cow’s muscles are still able to contract hours after its death. … More An investigation of In Vitro Meat
Meat of the Future? 