Between meat and neurons, everything becomes artificial!
There was a time when intelligence was natural, and meat was too.
Today, everything is changing: while artificial intelligence writes poems for us, helps us trade, and beats us at chess, artificial meat is arriving on our plates without ever having seen a farm. Produced in a lab from muscle cells, it promises steaks without slaughterhouses, burgers without cows, and perhaps a future without guilt.
AI designs recipes, optimizes processes, and meat grows... like an idea in a well-wired brain. But should we applaud or be concerned?
Between ethics, ecology, and the taste of science fiction, it seems our future will be as synthetic as our sausages. After all, if we have artificial intelligence, why not an artificial chop?
When intelligence becomes artificial... even your steak requires an update.
The first artificial meat was created in 2013 by a team of scientists led by Professor Mark Post at Maastricht University in the Netherlands. It was a lab-grown hamburger, and its production cost about $330,000 at the time.
This burger was showcased in grand style in London and tasted live on television. Since then, costs have dropped drastically, and several startups are trying to make this technology accessible to the general public.
