Originally posted on TED Blog:

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In August, the first lab-grown beefburger was cooked and tasted in London. The verdict? “[It tasted] like an animal protein cake, said Josh Schonwald, author of The Taste of Tomorrow and one of the “lucky” few to taste the $330,000 morsel of petri dish meat.

The future of slaughter-less meat is not far off. In fact, scientists project it could be in the aisles of our supermarkets in 10 to 20 years. [ted_talkteaser id=1824]In today’s talk, Andras Forgacs, CEO and co-founder of Modern Meadow, explains the process of biofabrication and asks an interesting question: “What if, instead of starting with a complex, sentient animal, we started with what the tissues are made of, the basic unit of life, the cell?” Biofabrication, he says, signals the rise of a new industry that is both sustainable and humane and could radically change a society and environment shaped by the consumption of…

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