article_snippet: Laboratory beef could surpass the real thing within 10 years to solve environmental and animal welfare problems, while remaining just as tasty, a Dutch scientist says.
article_snippet: a Dutch scientist says beef producers already recognise the looming obstacles for the industry, such as how to sustainably and effectively feed the world's population, including the growing Asian middle class, which is projected to reach 3.2 billion people by 2030 and to double the region's food consumption by 2050.
article_snippet: Professor Post says consumers will eventually drive the demand for laboratory beef and producers will have to fall in line.
article_snippet: The more traditional meat consumer, and probably also richer and younger segment, will tap into this much sooner than people in India and China, who for the first time ever can afford meat and will go for the lower cost traditional meat sources,' Professor Post said.
article_snippet: Professor Post told the Northern Territory Cattlemen's Association annual conference in Darwin on Friday that Professor Post predicted lab-made meat would be competing with traditional beef in about 10 years time .
article_snippet: The first cultured beef patty cost a whopping 250,000 euros, but within 10 years production could be scaled up to compete with traditional beef in cost, especially if beef prices continue rising, Professor Post said.
article_snippet: Farmers will be able to adapt production systems to incorporate cultured beef, which will eventually piggyback on the industry's resources, distribution networks and access to consumers.
article_snippet: But the two forms of beef production won't really be able to co-exist, Professor Post said.