In August 2013, Maastricht University researcher Mark Post presented his first mini-burger produced from bovine stem cells. He had obtained these from tissue samples and then cultivated them in the laboratory to produce muscle tissue. This “in-vitro burger” cost about €300,000 to create. So although Post showed that it was technically possible to fabricate meat in the laboratory, we can see that the research is not yet sufficiently advanced to make it economically viable. Post estimates that commercial production could begin in the next ten to 20 years. But its success would also depend on such a product finding acceptance in society, and no one today can say if and when that will be the case.
Saskia Blank of the Ideas 2020 team answered this question.