Enrique Dans
Published in

Enrique Dans

Synthetic meat means better animal welfare, less harm to the environment, and it’s improving rapidly

IMAGE: The process of obtaining synthetic Wagyu beef structured meat as depicted in a Nature paper
IMAGE: Synthetic Wagyu beef — Osaka University

The first tasting of a synthetic hamburger obtained by multiplying animal cells in a bioreactor took place on August 5, 2013, and was considered reasonably successful: although the cost of that initial production was obviously exorbitant, as befits a proof of concept (€250,000), the exponential growth of the cell…

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On the effects of technology and innovation on people, companies and society (writing in Spanish at enriquedans.com since 2003)

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Enrique Dans

Enrique Dans

Professor of Innovation at IE Business School and blogger at enriquedans.com

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