A hamburger made from cow muscle grown in a laboratory was fried, served and eaten in London on Monday in an odd demonstration of one view of the future of food.

According to the three people who ate it, the burger was dry and a bit lacking in flavor. One taster, Josh Schonwald, a Chicago-based author of a book on the future of food, said “the bite feels like a conventional hamburger” but that the meat tasted “like an animal-protein cake.”

But taste and texture were largely beside the point: The event, arranged by a public relations firm and broadcast live on the Web, was meant to make a case that so-called in vitro, or cultured, meat deserves additional financing and research. Proponents of the idea, including Dr. Mark Post, the Dutch researcher who created the hamburger at the University of Maastricht, say that lab-made meat could provide high-quality protein for the world’s growing population while avoiding most of the environmental and animal-welfare issues related to conventional livestock production.

Neil Stephens, a social scientist at Cardiff University in Wales who has studied the development of cultured meat and who attended the tasting, said the event generated a lot of interest. “The exciting thing will be to see the response,” he said.