think of growing chicken pieces without the chicken: no, this is no wild fantasy. In a paper published in the June 29, 2005 issue of the journal Tissue Engineering (Vol 11, No 5/6), an international team of scientists proposes two new techniques of tissue engineering that may lead to industrial production of in vitro (lab grown) meat for human consumption. The paper was accepted by the journal after being peer-reviewed.

The challenge for cultured meat is not only that it taste like