ABCDEFGHIJKLMNOPQRST
1
PredictionStart DateEnd DateSource
2
Winston Churchill: "Fifty years hence we shall escape the absurdity of growing a whole
chicken in order to eat the breast or wing by growing these parts separately under a suitable medium."		1/1/19321/1/1982New Harvest
3
Jason Matheny: "Within several years, lab meat could be used in Spam, sausage, and even chicken nuggets."3/1/20053/1/2008http://www.new-harvest.org/2005/03/tissue-engineers-cook-up-plan-for-lab-grown-discover/
4
NYT Magazine: "In a few years' time there may be a lab-grown meat ready to market as sausages or patties"12/11/200512/11/2008http://www.nytimes.com/2005/12/11/magazine/11ideas_section2-9.html
5
NYT Magazine: " In 20 years, the scientists predict, they may be able to grow a whole beef or pork loin."12/11/200512/11/2025http://www.nytimes.com/2005/12/11/magazine/11ideas_section2-9.html
6
Scientist Henk Haagsman: "hope to grow a form of minced [pork] meat suitable for burgers, sausages and pizza toppings within the next few years."6/21/20066/21/2009http://www.wired.com/science/discoveries/news/2006/06/71201
7
Scientist Paul Kosnik: "We believe the goal of a processed meat product is attainable in the next five years if funding is available and the R&D is pursued aggressively."

6/21/20066/21/2011http://www.wired.com/science/discoveries/news/2006/06/71201
8
Wired.com: "The technology to grow a juicy steak, however, is still a decade or so away. No one has yet figured out how to grow blood vessels within tissue."6/21/20066/21/2016http://www.wired.com/science/discoveries/news/2006/06/71201
9
In-Vitro Meat Consortium: "In Vitro Meat Consortium still hopes to produce processed meats within a few years."1/5/20081/5/2011Globe and Mail
10
In-Vitro Meat Consortium: "In Vitro Meat Consortium still hopes to produce ... higher-quality cuts by 2020."1/5/20081/1/2020Globe and Mail
11
Telegraph: "It's predicted that commercial production could be underway within five years, with the hope that mass production of in vitro meat could feed the world's starving millions."12/30/200912/30/2014Telegraph
12
Jason Matheny: "[Matheny] thought lab-produced meat might be on the market within the next few years."1/22/20101/22/2013Hobart Mercury (Australia)
13
Mark Post: "Post said [lab-produced meat entering the market] could take about a decade."1/22/20101/22/2020Hobart Mercury (Australia)
14
Jason Matheny: "Matheny...estimates that once the high cost of creating cultured meat is lowered, the product could be in supermarket coolers within five to 10 years."

1/27/20101/27/2020http://articles.latimes.com/2010/jan/27/news/la-bx-science-meat27-2010jan27

15
Mark Post: "Professor [Mark] Post told Scientific American magazine that he thought the first test-tube burger could be made within 12 months."1/29/20111/29/2012The New Zealand Herald
16
Mark Post: "With unlimited funding, Dr. Post says, in vitro meat could be made commercially available in 10 to 20 years.7/11/20117/11/2021National Post
17
Mark Post: "But at the current pace, with the current funding, it's going to take forever."7/11/20117/11/2111National Post
18
New Scientist: "The world's first lab-grown sausage is scheduled to appear in six months"9/3/20113/3/2012New Scientist
19
Neil Stephens: "Potential for the first full burger to be produced within a year"10/22/201110/22/2012The Western Mail
20
Neil Stephens: "The likelihood is that mass-produced artificial beef, pork, lamb or chicken is at least a decade away."10/22/201110/22/2021The Western Mail
21
Mark Post: "While Monday's fry-up will be a world first and only an initial proof-of concept, the Dutch scientist reckons commercial production of cultured beef could begin within the next 20 years."8/5/20138/5/2033Reuters
22
If Post is right, and in 10 to 20 years we have lab-grown burgers and sausages on the shelves of our supermarkets, they may well come in “no cholesterol” and “no saturated fats” varieties.8/19/2013 8/19/2023 - 2033The Atlantic
23
When I first visited his lab in 2009, he scoffed at the idea that a cultured meat product would be available in 10 years. But now Post believes a commercially viable cultured meat product is achievable within seven years. He expects to finish his work in a year and a half—and then pass along his work to experts on “scaling up.”8/15/20148/15/2021Time
24
The first cultured beef patty cost a whopping 250,000 euros, but within 10 years production could be scaled up to compete with traditional beef in cost, especially if beef prices continue rising, Professor Post said.
3/29/20153/29/2025Daily Mail
25
Post expects to be able to produce the patties on a large enough scale to sell them for under $10 a piece in a matter of five years.5/20/20155/20/2020Washington Post
26
The lab-grown burger was developed by Prof Mark Post at his laboratory in Maastricht University, The Netherlands.
"I am confident that we will have it on the market in five years," he said. He explained it would be available as an exclusive product to order to begin with but would be on supermarket shelves once a demand had been established and the price comes down.		10/15/201510/15/2020Science correspondent, BBC News
27
Memphis Meats is already growing real meat in small quantities using cells from cows, pigs, and chickens. The company’s first products—hot dogs, sausages, burgers, and meatballs—will be developed using recipes perfected over a half century by award-winning chefs. The founders expect to have products to market within five years.1/31/20161/31/2021Good Food Institute
28
Mark Post Interview: In 6 years time the cultured hamburger could be on restaurants menus5/2/20165/2/2022Tomorrow Today https://www.youtube.com/watch?v=tKLNkQYmOng&index=26&list=PLmNhxYPfx2jEfx6nzckmRd-pg-lawoRiS
29
Mark Post, whose stem cell burger created an international sensation in 2013, recently announced that his company, Mosa Meat, would be selling lab-grown beef in four to five years.02/01/162/1/2021Gizmodo
30
The company, founded by three scientists, wants to be the first to sell meat grown from stem cells. They have already grown small amounts using cells harvested from cows, pigs, and chickens, and they expect their products will be ready to enter the market within the next five years. Competitors, such as Mosa Meat and Modern Meadow Inc., also want to bring lab-grown meat to market within the next few years, notes the Wall Street Journal.2/2/20162/2/2021Fortune
31
Memphis Meats, which grows meat from animal cells, says it hopes to have its animal-free products on the market in three to four years - and has unveiled the first lab-grown meatball to the public.2/2/2016 2/2/2019 - 2020Daily Mail
32
According to a company called Memphis Meats, within the next five years we could all be biting into burgers grown in a lab.2/4/20162/4/2021Mental Floss
33
Earlier this week, Memphis Meats scored $2 million in seed funding, which in part has allowed the company to officially launch today in San Francisco. Pairing Silicon Valley technology with the reputation of Memphis’ famous barbecue, the company insists it can bring its cultured meat products to market within five years.2/4/20162/4/2021Triple Pundit
34
In 2013, a company called Mosa Meat unveiled a hamburger made from cultured meat grown from stem cells, and both companies say that they are aiming to have their products on store shelves within the next five years, if all goes according to plan,2/5/20162/5/2021Smithsonian Mag
35
We aim to commercialise in four to five years, and it will become mainstream in the two to three years after that," Professor Mark Post, professor and chair of physiology at Maastricht University, in the Netherlands, tells just-food. 3/31/20163/31/2021Just-Food
36
Memphis Meats, based in San Leandro, California — which is part of Silicon Valley — aims to have its products in restaurants within three years, in supermarkets within five.5/30/20165/30/2019Deseret News
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100