As the promising alternative to traditional meat and plant-based meat substitutes, in-vitro meat first burst onto the scene in 2013, when researcher Mark Post held a tasting session in London. Six years later, the technology is maturing, and it might make the leap from scientific novelty to mass production as soon as 2021.

Source: Lab-Grown Meat: Beyond Burgers, Seven In-Vitro Foods Coming to Plates | Inverse

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