Soon, we won’t need animals to eat “meat,” or at least not much of them… just their stem cells.

Earlier this month, the FDA and USDA met to discuss how to regulate — and what to call — “meat” grown in laboratories, rather than on farms.

“Clean meat,” “in vitro meat,” “artificial meat” and even “alt-meat” have all been suggested by industry leaders, anxious to brand their new product as a “humane” and “environmentally-friendly” alternative to factory farming.

But, the United States Cattlemen’s Association worries that the term “meat” will confuse consumers since these products will directly compete with traditional farm-raised meat.

The “real” meat industry prefers less-appetizing terms, like “cultured tissue.”

“Production of cell-cultured meat involves retrieving a live animal’s adult muscle stem cells and setting them in a nutrient-rich liquid,” the Washington Post reports.

The clusters of multiplying cells grow around a “scaffold,” which helps the tissue take on a desired shape — nuggets or patties, for example.

“The result is a product that looks and tastes like meat because it’s made from animal cells, rather than plant-based products.”

https://returntonow.net/2018/11/30/lab-grown-meat-products-quietly-approved-by-fda-and-usda/?fbclid=IwAR0jT-1QfA1uVNgS4HXEle1H2yB9kK9YOx7qqVasx7ihJMdwKaFJvjvNMg4