Inside a hard plastic tray in a research laboratory, a single muscle cell divides into two. Two divide into four, and four divide into eight.
In some ways, what’s going on is a non-event; researchers have been growing cell cultures for decades. But for food scientists, the work going on here—and in several other labs dotted around the globe—could not be more important.
If these researchers succeed, their work will do more to provide safe, efficient and humane animal protein than any agricultural technology ever.