Dr. Jäger researches at the Institute of Food Technology and Food Chemistry at Berlin’s Technical University.DW-TV: The idea basically is to give cells grown in the lab a workout to make the perfect steak. How seriously should we take this idea? Henry Jäger: Well, basically serious from a scientific point of view. Probably a bit less serious from an application point of view and from bringing this product to the market at this stage.   DW-TV: There are already plenty of meat substitutes out there...most of them made from soy. Taste and consistency are a little bit different from real meat. Why is that? Henry Jäger: Basically it's a completely different raw material. It's plant protein - protein from a soya-bean source. We're also working on other protein sources rape-seed for example - still containing a lot of valuable protein - and the question is: how close do we have to get to the meat structure, to the taste of meat? It depends on consumer acceptance, and on consumer wishes concerning the alternatives to meat. These products are already accepted and liked by the consumers. DW-TV: When it comes to diet, opinions differ dramatically when it comes to meat. There are people who would love to eat a steak every day, and there are vegans for example who live on fruit and nuts. How do you as a food technologist approach the topic of meat in your own diet? Henry Jäger: The best option would be to find a way in between. A diet based on cereals, based on plant fruit and vegetable products is probably the one that should be recommended. And of course from a taste point of view a piece of meat has a lot of positive aspects. But we are able to replace this meat protein source by alternative plant proteins. That's quite possible already at this stage of the development. DW-TV: Henry Jäger, thanks very much for joining us.