An array of articles related to cultured meat.
Cultured meat is a worldwide project that addresses many issues including environmental issues, animal rights, sustainability, public health and science.
Today’s common definition of the term "natural" is: "A concept that represents everything that exists, and was not created or modified by man. By definition, all products of man are artificial, that is, they are not a part of the natural world." (According to Wikipedia).
Modern advances in science in general and in biotechnology in particular have given us the theoretic basis for producing cultured meat. Yet there are still some issues that need resolving before cultured meat is feasible and can become a commercial product available to consumers worldwide.
The meat we know and eat is essentially the body parts of slaughtered animals. An animal is created from a single fertilized cell (zygote). The same cell undergoes divisions, differentiation and enlargement until the organs that comprise an entire creature are created. The idea of cultured meat is to grow the animal organs we eat directly from original cells, instead of creating whole creatures and only then, producing the meat we eat from them. This way we can take cells and let them divide naturally, differentiate, grow larger and turn into the tissues we eat (mainly muscle and fat), and in this fashion create an economic, green and humane process.
Scientists around the world, in the private and academic sectors, are working on the technological difficulties that still pose an obstacle in cultured meat's way to consumers around the world. Even though we already saw the proof of concept (the fact that it is not sci-fi or fantasy) in 2013, with the creation of the first cultured hamburger, the technology is still not ripe for mass production.