How soon could cultured meat be on the European market? A producer says four years
She even set up a small demonstration and tasting kitchen on her premises in Rehovot, twenty-five kilometers from Tel Aviv. "Because we work hand in hand with chefs in particular, to develop our steak prototype," explains one of the fifteen employees of this laboratory where we "grow" meat.
This time, we are a few Belgian journalists to sit in front of Amir Ilan, a chef who has gotten into the habit of cooking this little piece of meat weighing fifteen grams.