With a depressing estimate of nine billion people set to inhabit Earth by 2050, it’s no secret that we as a global civilization are going to have to ramp up our food production methods to keep up with demand.

The days of livestock grazing on open rolling plains is fast becoming extinct and more then ever humanity is going to have to rely on science more then ever to fix the problem.

Personally I’d rather see science solve the greater problem of the world’s population reaching nine billion, but admittedly science has a ways to go yet before it can compete with stupid people outbreeding their environments.

In the meantime however, a group of scientists in the UK have suggested we all bunker down and prepare for artificially grown meat fresh from the vat, otherwise known as ‘in vitro meat‘.

Mmmm artificial vat grown meat. It’s the other, other, other white… well we’re not actually sure if it fits the definition of meat or not but you don’t really have a choice now do you.

Bon Apetite.

Whislt the mental image of in vitro produced meat might conjure up horror images of giant vats full of spam or some other disgusting blend of processed meat, the reality is that in theory the meat produced in vitro is the same as it’s naturally occurring counterpart.

Using science to develop muscle tissue with a carefully controlled balance of nutrients, scientists hope to solve world hunger and have us all chowing down on motherless meat over the next few decades.

I’d love to pretend that for me it was an environmental concern or a decision based on the welfare of the animals we eat but truth be told I’m quite happy with the current processes put in place.

The reality is I don’t see how my meat makes it’s way into my meals (hell, in Taiwan I’ve rarely laid eyes on rare meat in it’s uncooked form), so have become quite accepting of whatever methods farmers use to get tasty meat into my belly.

Personally I don’t subscribe to the notion we should all just become vegetarians. I mean yes there are some tasty vegetarian dishes around but seriously, eating them day in day out isn’t comparable to the tasty smorgasbord that meat offers.

No, for me the acceptance of artificial in vitro meat comes down to one thing and one thing alone;

‘Does it taste as good as its naturally produced counterpart?’

This is the big question and one that I’m willing to put before every other consideration. I don’t care if in vitro meat is colorless, looks funny, conjures up weird images of crazy science experimental ‘frankenmeat’ or comes out of a factory representing more of a pharmaceutical factory then a farm.

No, for me it comes down to one thing and one thing only, taste.

If the taste is comparable, the same or even better then in vitro meat is one technology I’m more then happy to throw my weight behind. Obviously in vitro meat would have to be environmentally and animal friendly and maintain a production capacity similar to conventional meat production that currently exists.

At a reported cost of one million dollars for 250g of in vitro meat production however I doubt we’ll be chowing down on it en-masse anytime soon.

Still, it does appear to be the direction our food production is going and if it can be done cost effectively, be of similar quality in taste and texture to natural meat, boost animal welfare and satisfy world food requirements, then why not?

Theoretically meat is meat, whatever the method of production.

1. Eating Kangaroo Meat: Kanga Bangers make me feel dirty