Josh Posted April 14, 2016 Share Posted April 14, 2016 This is very cool. I would love to try it. I was especially interested when they mention how it could be used even in raw form, as a tartare. Fascinating application of already existing food science. I kind of thought the future would lie in lab-produced meat, but maybe this is it. 2 Link to comment Share on other sites More sharing options...
pras Posted April 14, 2016 Share Posted April 14, 2016 I agree that this is very cool. I wonder when this will be available in a store. Link to comment Share on other sites More sharing options...
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