Table 1. Important Milestones in history of in-vitro meat.

Phase	Year	Milestones
Origin of the idea	1912	Development and maintenance of embryonic chicken heart tissue culture from 1912 to 1946 by Alexis Carrel (1912–1946)
Fictionalization	1927	Beef steak in Lab by JBS Haldane in his essay ‘Future of Biology,
	1931	Frederick Edwin Smith and Winston Churchill anticipated in-vitro meat
	1932	Publication of ‘Thoughts and Adventures’ book including Winston Churchill famous essay ‘Fifty Year Hence’
	1943	French science fiction author Rene Barjavel also described the cultured meat in his novel ‘Ravage’
	1952	Description of Vat Grown Meat in novel ‘The Sapce Merchant’ by F. Pohl and C. Kornbluth
	1967	Translation of Ravage novel as Ashes, Ashes’
	1971	Article on Growth of Smooth muscle in culture and formation of elastic fibre by Russel Ross
Tangible realization of the idea	1995	Approval by in-vitro production by USDA
	1996	Creation of first tissue by Oron Catts and Lonat Zurr under Tissue Culture and Art Project
	1997	Lab grown fish muscle as space food by Borris Benjaminson
	1998–1999	Filing and later grant of first patent on ‘Method of Producing Tissue Engineered Meat for Consumption’ to Willem Frederik Van Eelen
	1999	Filing of patent for ‘Industrial Scale Production of Meat from in-vitro cell culture’ by Van Eelen, Van Kooten, and Wiete Westerhof
	2002	Cultivation of dorsal abdominal skeletal muscle mass of Carassius (Gold fish) in media containing fetal bovine serum substitutes and later tested for organoleptic attributes by breading and fat frying
		Frog steak developed with frog skeletal muscle cells over biopolymer
Refining technology for mass production	2004	Formation of in-vitro Meat Alliance for sustainable meat production
	2004–till date	Setting up of various start-ups (especially after 2013) and increasing funding from various government and environmental groups
	2005	Journal of Tissue Engineering published paper on in-vitro -cultured meat production
	2007	Formation of in-vitro meat consortium alliance by environment conscious scientist
	2008	Announcement of 1 million USD prize by People for the Ethical Treatment of Animals (PeTA) for the first commercially viable in-vitro chicken meat nuggets at Ist in-vitro meat symposium
		Organization of first international symposium on in-vitro meat by Norwegian Food Research Institute
	2011	Advocating term Cultured meat in place of in-vitro meat by European Science Foundation
	2013	Production, tasting and patent of world’s first cultured meat-based beef burger in 2013 by Professor Mark Post, a Dutch scientist
	2014	Publication of in-vitro Meat Cookbook detailing 45 different recipes
	2019	Good Food Institute USA funded 6 projects with 2,50,000 USD each for research on lab grown meat

Sources: [32,36–39,78,116,160,161].