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Making cultured meat

In-vitro meat is made from samples of animals conventionally slaughtered. For example, "pork" is made from pig ovaries retrieved from slaughterhouses, which are fertilized with pig semen, transforming them into embryos. They are then placed in a nutrient solution, where they grow and develop.

It's a long way from the popular image of animals wandering round the farmyard in the sunshine, but then so is modern intensive farming. The factor that could take the research from the lab to the store and into refrigerators around the world is its remarkable commercial potential.

According to New Harvest, meat is already estimated to be a $1 trillion global market, and demand is expected to double by 2050. With concerns about health, animal welfa Matheny told CNN that venture capitalists Kleiner Perkins Caufield & Byers have shown an interest in his technology, while Stegman, a sausage subsidiary of food giant Sara Lee, is a partner. The Netherlands' Government has also invested around $4 million in Dutch research into in-vitro meat production.

But it isn't just the suits who are circling with their checkbooks out -- campaign group People for the Ethical Treatment of Animals (PETA) have announced a $1 million prize for the first commercially viable in vitro chicken product. The Humane Society of the United States has also been supportive.

"We think that a technology to produce cultured ground meats -- burgers, sausages, nuggets, and so forth -- could be commercialized within ten years," said Matheny.

"As with most technologies, successive generations should improve in price, quality, and acceptance. We don't think that matching the taste and texture of ground meats will be very difficult. Both conventional and cultured meat is made of muscle tissue. And conventional ground meat is typically highly processed. Chicken nuggets for instance, are made of something called 'meat slurry' -- it would be hard not to do better!"