I wonder about the taste, too. There are dozens of components that give meat its taste. There are organic acids, salts, sugars, phenols.. Microbes affect taste, as do enzymes and pH.

I suppose they chose to present the meat in a burger because of the popularity and image that burgers have. I'm thinking that sausage might have been a better choice. Then the taste wouldn't matter so much..

I wonder who this product will be aimed at? Costly to make and requiring scientific experience and equipment.. Yeah, unless the process can be made more cost-efficient, the product's worthless. Meat consumption is rising in China, not in the affluent western world.

I don't terribly love the idea of food procuction moving away from the countryside and into laboratories. It would be a huge cultural shift, potentially towards a more medicalized world. But now I'm exaggerating, I hope.

I have quite a bit of Luddite in me, I suppose.