Double commentary

Lab-grown meat: the pros and cons

"Climate savers" on the one hand, "farmer killers" on the other: the issue of lab-grown meat is polarizing.(Bild: stock.adobe.com, Krone KREATIV)

It's not even available on the Austrian market yet, let alone approved in the EU, but it's already causing a stir: lab-grown meat. What speaks for and against artificially produced schnitzel and co. from the Petri dish - two comments.

250,000 euros for a quarter of a kilo: when Dutch researchers at Maastricht University presented the first lab burger a decade ago, it was an expensive demonstration of feasibility with an uncertain future. However, the technology has since matured, with 63 percent of Austrians recently in favor of approving lab-grown meat, provided it was found to be safe. A growing number of food technology start-ups are entering the market with artificial in-vitro meat. Curse or blessing? Krone+ discusses the pros and cons in a double commentary.