Dutch scientists have used stem cells to create strips of muscle tissue with the aim of producing the first lab-grown hamburger later this year. The aim of the research is to develop a more efficient way of producing meat than rearing animals. At a major science meeting in Canada, Prof Mark Post said synthetic meat could reduce the environmental footprint of meat by up to 60%. "We would gain a tremendous amount in terms of resources," he said. Professor Post's group at Maastricht University in the Netherlands has grown small pieces of muscle about 2cm long, 1cm wide and about a mm thick. They are off-white and resemble strips of calamari in appearance. These strips will be mixed with blood and artificially grown fat to produce a hamburger by the autumn. Read more: http://www.bbc.co.uk/news/science-environment-16972761
