The first lab-grown burger has now been cooked in a frying pan and tasted by two food writers. But did it live up to all its hype? The event certainly did. It had the surreal vibe of a live TV food show rather than a science press conference, with presenter Nina Hossain fielding questions. Chef Richard McGeown was tasked with frying the patty. He commented on its "fantastic colour" and its "nice inviting aroma", but from where the media team sat, there was not a whiff of burger reaching our nostrils. "It's literally like cooking any other burger I've experienced before, a nice and pleasant aroma but very subtle at this stage," added McGeown. Continue reading the main story What is cultured beef? Burger Cultured Beef is created by harvesting muscle cells from a living cow Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of meat The cells grow into strands and 20,000 small strands of meat are then combined to create one 140g burger It is biologically exactly the same as the meat tissue that comes from a cow No genetic modification is involved in this process Source: Maastricht University, the Netherlands The "cultured beef" is grown from stem cells taken from a cow and could feed people meat in a sustainable and environmentally friendly way, according to the team that developed it. But now that it has been tasted for the first time, is it realistic to believe we could ever order it up with a side of fries from our local burger joint? Mark Post of Maastricht University and the man behind the patty, previously said that for it to be a success it would have to "look, feel and hopefully taste like the real thing". It must be said that the cultured beef did start to resemble a real burger, but it seemed to turn brown a lot more slowly than a conventional burger might, with some of its brown hue perhaps attributable to the copious amount of butter that was added to the pan. Hanni Ruetzler, a food researcher from the Future Food Studio, tasted a mouthful as Prof Post was still fielding questions. She first smelled it and also carefully prodded it with her fork as if testing for rigidity. After chewing, she said she had expected a softer texture and later commented on its crunchy surface. "There is really a bite to it, there is quite some flavour with the browning. I know there is no fat in it so I didn't really know how juicy it would be, but there is quite some intense taste; it's close to meat, it's not that juicy, but the consistency is perfect. "This is meat to me... It's really something to bite on and I think the look is quite similar." Though it had a buttery outside, there wasn't such an "intense meat flavour" on the inside, she added, though even tasting blind she would still say it was meat, and not a soya copy. Burger The burger had to be coloured with beetroot juice as the cultured beef was white The second taster, food author Josh Schonwald, said what was "most conspicuously different" about it was its flavour, spice and the lack of fat, but that the bite did feel "like a conventional hamburger". But for him it was hard to get past the lack of ketchup, onions and bacon. The breadcrumbs, egg powder and seasoning that were added for flavour must certainly have helped with its taste. It was also coloured with beetroot and saffron - as the stem cell strands on their own are an unappetising pasty colour. The burger was only half eaten and several journalists requested a sample. But it was deemed unfair to share as there would not be enough to go around. To ease the frustrated crowd Prof Post announced he might save some for his children. He added that he was happy with the comments from the two tasters and that his team would be working on the lack of fat content.