Inside the meat lab: the future of food

The future feast is laid out around a cool white room at Eindhoven's University of Technology . There is a steak tartare of in-vitro beef fibre, wittily knitted into the word "meat". There are "fruit-meat" amuse-gueules. The green- and pink-striped sushi comes from a genetically modified vegetarian fish called the biccio that, usefully, has green- and pink-striped flesh. To wash this down, there's a programmable red wine: with a microwave pulse you can turn it into anything from Montepulciano to a Syrah. For the kids, there are sweet fried crickets, programmable colas and "magic meatballs". These are made from animal-friendly artificial meat grown from stem cells: packed with Omega 3 and vitamins, they "crackle in your mouth". Yum.

Read more: http://www.guardian.co.uk/science/2013/jan/05/the-future-of-food