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 . Mark Post , Professor of Physiology at Maastricht University in the Netherlands , 18 months ago oversaw the creation of the first 'cultured beef ' burger made of stem cells from cow muscle tissue . He 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 . Mark Post , Professor of Physiology at Maastricht University in the Netherlands , 18 months ago oversaw the creation of the first 'cultured beef ' burger made of stem cells from cow muscle tissue . 'They recognise the same problems , probably better than anybody else , and they see there could be alternatives , ' Professor Post told reporters in Darwin on Friday , where he was a guest speaker at the Northern Territory Cattlemen 's Association annual conference . He says consumers will eventually drive the demand for laboratory beef and producers will have to fall in line . Initially , it will be considered a luxury product , with an appeal to those with environmental and animal welfare concerns . '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 , ' he said . He told the Northern Territory Cattlemen 's Association annual conference in Darwin on Friday that he predicted lab-made meat would be competing with traditional beef in about 10 years time . 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 . One stem cell can make 10,000kg of beef , so the capacity is huge , he said . 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 . But the two forms of beef production wo n't really be able to co-exist , Professor Post said . He claimed it will initially considered a luxury product , with an appeal to those with environmental and animal welfare concerns . 'If this technology produces exactly the same product with less resources and ... less animal welfare issues , then I think the consumer will eventually decide for us , ' he said . Taste remains the biggest issue : the lab burger currently tastes 'okay , not great ' , but fat tissue is being added to improve the flavour . 'It 's essentially the same tissue in the end , so the taste has to be similar , ' he said .
Prediction was made by Dutch Professor of Physiology Mark Post . He oversaw the creation of the first 'cultured beef ' burger made of stem cells from cow muscle tissue 18 months ago . Mr Post said lab-made meat will be considered a luxury product and appeal to people with environmental and animal welfare concerns . Comment: