They’ll change the world, says H+, an online magazine that can’t get enough of the fake steak concept:
In-Vitro Meat… will appear in 3-10 years as a cheaper, healthier, “greener” protein that’s easily manufactured in a metropolis. Its entree will be enormous; not just food-huge like curry rippling through London in the 1970’s or colonized tomatoes teaming up with pasta in early 1800’s Italy. No. Bigger. In-Vitro Meat will be socially transformative, like automobiles, cinema, vaccines.
…In-Vitro Meat will be 100% muscle. It will eliminate the artery-clogging saturated fat that kills us. Instead, heart-healthy Omega-3 (salmon oil) will be added. IVM will also contain no hormones, salmonella, e. coli, campylobacter, mercury, dioxin, or antibiotics that infect primitive meat. I’ve noted above that IVM will reduce influenza, brucellosis, TB, and Mad Cow Disease. Starvation and kwashiokor (protein deficiency) will be conquered when compact IVM kits are delivered to famine-plagued nations. The globe’s water crises will be partially alleviated, due to our inheritance of the 8% of the H2O supply that was previously gulped down by livestock and their food crops. We won’t even choke to death because IVM contains no malicious bones or gristle.
…I imagine passionate lovers literally eating each other, growing sausages from their co-mingled tissues overnight in tabletop appliances similar to bread-making machines. And of course, masturbatory gourmands will simply gobble their own meat.
Of more value than the text itself is the comprehensive bibliography at the bottom. There’s your vegan-vitro butcher’s list right there.