In August 2013, a team of Dutch scientists showed off their lab-grown
burger (cost: $435,000) and even provided a taste test. "Stem cells are, in principle, capable of making omega-3 fatty acids. If we can tap into that machinery of the cell, then we could make healthier hamburgers," says Post, who is working on the fat content of lab-grown
beef.Unfortunately, potentially carcinogenic
compounds found would be harder to get rid of. Healthier omega-3 fatty acids could take its place.