Carnery:
Then there’s “clean” meat grown from muscle tissue in labs, or “carneries”, which also has big environmental advantages over conventional meat (see diagram). Four years since we saw the first lab-grown burger (cost: $330,000), the technology is gathering pace. Last year, an Israeli start-up announced that it is developing clean chicken. Meanwhile, a US company has already done tastings of “steak chips” – a cross between a potato chip and beef jerky – and says they could be on supermarket shelves within a few years. [“Tomorrow’s menu: Termites, grass and synthetic milk,” , NewScientist (25 March 2017, paywall)]
