retail news in context, analysis with attitude

Here’s a story from the Telegraph in the UK that deserves reprinting:

“Researchers in the Netherlands have created what was described as soggy pork and are now investigating ways to improve the muscle tissue in the hope that people will one day want to eat it.

“No one has yet tasted the product, but it is believed the artificial meat could be on sale within five years.

“Vegetarian groups welcomed the news, saying there was ‘no ethical objection’ if meat was not a piece of a dead animal.

“Mark Post, professor of physiology at Eindhoven University, said: ‘What we have at the moment is rather like wasted muscle tissue. We need to find ways of improving it by training it and stretching it, but we will get there. This product will be good for the environment and will reduce animal suffering. If it feels and tastes like meat, people will buy it. You could take the meat from one animal and create the volume of meat previously provided by a million animals’.”
KC's View:
Speaking as a carnivore, I have to say that there is very little in this story that scintillates my taste buds. (Though I am completely sympathetic to the idea that non-meat eaters may want to avail themselves of this option.)

Soggy pork? Wasted Muscle tissue?

Some advice to the folks behind this development: You’d better work on your marketing materials.