Scientists took cells from a cow and, at an institute in the Netherlands, turned them into strips of muscle that they combined to make a patty.
Researchers say the technology could be a sustainable way of meeting what they say is a growing demand for meat.
Critics say that eating less meat would be an easier way to tackle predicted food shortages.
wo years ago, Mark Post of Maastricht University in the Netherlands set out to create a hamburger synthetically grown in a lab. That meant no actual cows, no bloody slaughterhouses, and just a fraction of the carbon emissions associated with cattle raising.
Today in London, the fruits of Post's laborious quest were finally put to the test, as the $330,000 petri-dish patty was tasted by food writer Josh Schonwald and Austrian food researcher Hanni Rutzler in front of a room full of reporters. The final verdict?
Since 2008, Dr. Mark Post has been working on growing edible meat in a laboratory. Today, at an event in London, the first in-vitro hamburger has been served.
Muscle stem cells were taken from a cow's shoulder in a gentle biopsy and grown in serum, with micro-exercise so they wouldn't be flabby. 20,000 cells were then assembled into a burger, bound with bread crumbs and egg (but curiously no salt), colored with beet juice and saffron, and presented to the public. The event was also broadcast on Culturedbeef.net.