Today in London, two brave tasters sampled the test-tube burger, served pan-fried by chef Richard McGeown. While the meat—developed by professor Mark Post of Maastricht University at a cost of some €250,000 ($332,000)—remains far from making it to the market, the question of taste is pivotal. Consumers are unlikely to bother getting over their aversion to the idea of man-made meat if the stuff can’t pass the palate just like the real thing.
In a video from the Telegraph, food writer Josh Schonwald and nutritional researcher Hanni Rützler talk about their first bites of the “Frankenmeat”:
Rützler: “I was expecting the texture to be more soft. … There is quite some flavor with the browning. And I know there is no fat in it, so I didn’t know how juicy it would be, but there is quite some intense taste. It’s close to meat. It’s not that juicy. But the consistency is perfect. I miss salt and pepper.”
Schonwald: “The texture, the mouthfeel, has a feel like meat. … The absence is, I feel like, the fat. It’s a leanness to it. The bite feels like a conventional hamburger.”