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Two food addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused have eaten meat that was grown in a addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused. It is the first time anyone has addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused this. It was part of a $380,000 research addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused run by Google co-founder Sergey Brin. A addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused of scientists at a university in Holland took two months to grow the meat. They addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused stem cells from a cow to grow 20,000 tiny pieces of meat. They addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused salt, egg powder, breadcrumbs and other addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused to make the burger. Mr Brin hopes we will all eat artificial meat in ten years. He wants to stop animals from being addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused for food. He also knows stem-cell meat is better for the addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused.

Two food experts tested the addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused of the beef burger on Monday. An English chef addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused it in sunflower oil and butter. Austrian food scientist Hanni Rutzler said it was "close to addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused" but it "lacked juiciness" and was a little addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused. US writer Josh Schonwald said it was a little dry addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused it had no fat, but was like a addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused burger. He said: "The bite addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused like a conventional hamburger." Many addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused wanted a taste, but there was only addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused burger. Researcher Mark Post said his children would get any leftovers. He said cells taken from one cow could produce 175 addedbecausedoneenvironmentfeelsfriedingredientsjournalistskilledlabloversmeatmilliononeprojectrealtasteteamtoughused burgers.