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The world's first test-tube burger, costing a whopping £250,000 to produce, has been unveiled in London. The 5oz patty - made from lab-grown "cultured beef" - was dished up by its creator, Professor Mark Post, before journalists in Hammersmith, in the west of the capital.
The scientist-turned-chef made the most expensive beefburger in history from 20,000 tiny strips of meat grown from cow stem cells over a three-month period.
The billionaire co-founder of Google, Sergey Brin, put £215,000 of his own money towards the research, saying he was doing it because it could be "transformative for the world". Chef Richard McGeown fried the burger in sunflower oil and a knob of butter before it was sampled by Josh Schonwald, author of The Taste of Tomorrow, and food scientist Hanni Rutzler. Ms Rutzler said it was "close to meat" but she was expecting the texture to be softer and it wasn't very juicy.
Mr Schonwald said the "absence is the fat ... it's a leanness to it but the bite feels like a conventional hamburger". "This is kind of an unnatural experience in that I can't tell you over the past 20 years how many times I have had a burger without ketchup or onions or jalapenos or bacon." Prof Post believes his artificial meat - known by the rather unappetising title "in-vitro meat" - could herald a food revolution and appear in supermarkets within the next 10 to 20 years.