So the butcher made some room for what he calls cultured meat. Clearly, test-tube chicken, which he serves in his restaurant next door. “For the texture, it’s like having chicken in your mouth. But for me, in fact, it’s not the real taste of chicken”explains a customer. “I wonder if blind, I would be able to distinguish it from real chicken, I’m not sure”invalidates another.
This meat barn is a low-key, ultra-modern building that looks more like offices than a farm. To enter, you have to put on a sterile suit to get close enough to the little machine, where chicken meat is currently produced from cultured cells. “We can produce a kilo in three days, it’s much more efficient than in traditional agriculture”explains the scientist.