Lab-Grown Meat The Controversy

by Yossi Krausz

Unless you have vegetarian tendencies, there is a good chance you enjoy a juicy, flame-broiled steak. The caramelized results of the Maillard reaction, which gives browned food its distinctive flavor, make being an omnivore enjoyable. But pretty soon, even those who don’t eat meat from animals on philosophical grounds may be able to savor that same flavor—by eating laboratory-grown meat. And if environmentalists, who opine that cows are more dangerous than cars to our environment, have their way you won’t have any choice in the matter.

The companies currently developing this high-tech product are aiming to compete—on quality, flavor and price—with the regular meat you find in grocery stores today. But will the kosher consumer be able to eat it?

Read the full story on Ami Magazine