Cloned Foods

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  Ready for a cloned-beef burger? On Dec. 28, the Food & Drug Administration issued a draft report which concluded that meat and milk from cloned animals are safe for consumption. Here's a look at how cloning will affect products consumers see on supermarket shelves in the years ahead.
  
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• Bacon

  Now, There's Something Leaner

  Bacon that's good for you? Cloning might be able to put that kind of product on the market. A group of scientists from Harvard Medical School, the University of Pittsburgh, and the University of Missouri has developed pigs with omega-3 fatty acids, instead of their usual lard, or saturated fat, in their muscle tissue. Bacon, like ham, that's derived from cloned pigs, is about two and a half years off. More Details

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• Milk

  Udderly Incredible

  The dairy industry isn't particularly happy that milk from cloned animals has been given the green light, but farmers and agriculture experts are excited about the potential. Brady Hicks, cattle research specialist at agricultural giant J.R. Simplot, believes that cloning could help double milk production for each cow again. Milk derived from cloned cows probably won't hit the market for at least four and a half years, or in 2011. More Details

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• Steak

  No Bum Steers

  Livestock farmers hope to use cloning for the same kind of improvements in beef that experts foresee for milk. Farmers plan to identify animals from their herds that produce the choicest meats—prime grades with top consistency and marbling—so they can clone them. The hope is that the offspring of these clones will produce the same exceptional quality steaks, chops, and fillets. More Details

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• Ham

  New Ham Sandwich

  Lunch meat may never be the same. It costs $10,000 to clone a pig today. Most likely the pigs that will be chosen for cloning will be lean, fast-growing, and have long bellies that produce the most meat. You can expect clone-derived ham to be introduced into stores more quickly than beef -- ham from pigs descended from clones could hit the market in two and a half years, in 2009. More Details

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• Chicken

  Tastes Like...

  Because of their differences in procreation, chickens have been much more difficult than mammals to clone. However, scientists are hard at work on the job. Drumsticks and other cloned chicken parts may end up in supermarkets, but that would be many years away. More Details Next Slide
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