If you’re not convinced about the idea of eating a steak or a burger that’s been ‘grown’ in a laboratory, you’re certainly not alone.

An article for Geographical recently explored the psychology behind our acceptance – or rejection – of food technology, noting that the qualities that we typically value the most in our food is its freshness, naturalness and minimal processing.

Bearing that in mind, it’s easy to understand why many of us may not feel comfortable with a lab-grown burger. However, there are strong sustainability arguments for eating meat produced in this way, rather than from an animal.

Psychologist Michael Siegrist told the news provider that “many consumers perceive the use of food technologies as contradictory to healthy, nutritious food, which may be a challenge for the industry”.

If you thought that the concept of lab-grown meat wasn’t one you’d have to consider in the near future, you might be surprised to learn that a Dutch food technology company, Mosa Meat, expects the production costs for its lab-grown burgers to fall to $10 per burger by 2021.

This is quite an impressive figure when you consider that the first lab-grown burger produced in 2013 cost $300,000.

The Grocer recently reported that Agronomics had raised £10 million to continue funding companies, including Mosa Meat, that are developing the alternative protein market. It’s just one sign of how rapidly funding in the cultivated meat market is growing globally, the news provider noted.

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