Two volunteers who took the first public bites of hamburger grown in a laboratory gave it good marks for texture but agreed there was something missing. "I miss the salt and pepper," said Austrian nutritionist Hanni Ruetzler. U.S. journalist Josh Schonwald confessed to a difficulty in judging a burger "without ketchup or onions or jalapenos or bacon."
A hamburger made from cow muscle grown in a laboratory was fried, served and eaten in London in an odd demonstration of one view of the future of food.
At a public tasting in London, Dutch scientists served a single hamburger made from cow stem cells. Questions were posed, and answers were given, about the science behind the revolutionary patty, including how it could help combat climate change, and what it actually tastes like.