From pig cell to fork. Does lab-grown meat pass the taste test? | The Times

‘Cellular meat’ may one day feed the world. But will we want to eat it?

Mark Schomberg looks tense as he rolls the single brown meatball carefully around a frying pan with a pair of tongs. He has cooked for the rich and famous at five-star hotels and private members’ clubs but this is no ordinary meatball.

Read the full article by Louise Eccles from The Times here