Cell-cultured meat could become available in grocery stores within the next five years, according to one expert.
Dr. Simon Somogyi is the director of Longo’s Food Retail Laboratory and Arrell Chair in the business of food at the University of Guelph.
In an interview with Sudbury, he said: “When it comes to cellular-based meat, it’s very basic meat that we’re talking about. Something that would compete with ground beef for example.
“At this point in time… It’s not possible to make a steak that has a bone attached to it, because that’s a little more complicated. And, the texture of steak is different from ground beef which is very much minced stuff.”