Manufacturing
revolutionising the meat industry. “Our mission is to satisfy the world’s appetite for meat without hurting animals or the planet,” says Luining. This is fuelled by a desire to instigate real change, with the aim of providing a better version of the meat that consumers are already accustomed to.
Process and benefits
So, how is lab-grown meat made? The process begins with obtaining a small sample of cells from an animal, such as a pig. At Meatable, Luining explains, “We work with pluripotent stem cells, which have the ability to grow and multiply indefinitely, and to turn into any desired cell type. They are then placed in a bioreactor, which provides an environment similar to an animal’s body, complete with the right temperature, nutrients, and growth factors.” The cells are nourished with a nutrient-rich medium that contains proteins, vitamins, and amino acids necessary for their growth. Over a period of just a few days, “The cells then multiply and differentiate into the types of tissue that make up meat: muscle and fat. After a few days, the final product is ready to be harvested, processed and formed into familiar meat products like burgers or a sausage,” explains Luining. Meatable has achieved a production timeline where it can transition from cell to sausage in only four days – a record in the industry according to Luining – a process that is approximately 60 times faster than traditional pig farming. This rapid production capability not only highlights the efficiency of lab-grown meat but also its potential to meet rising global meat demands sustainably.
One of the standout features of lab-grown meat is its nutritional profile. Unlike plant-based alternatives that often attempt to mimic meat’s flavour and texture, cultivated meat is real meat. It offers the same nutritional benefits as traditional meat, including high-
quality protein, essential amino acids and important vitamins and minerals. Moreover, cultivated meat can be produced in a clean and controlled environment, providing opportunities for enhancement. For instance, nutrients like vitamin B12, which is critical for human health, can be added during production. “In short, it’s the same tasty meat we’re all used to eating, but produced in a way that is much more friendly to animals and our planet,” adds Luining. Consumers can, therefore, enjoy the same delicious meat they love, but with added nutritional benefits and without the ethical and environmental downsides of conventional meat. The environmental impact of traditional meat production is staggering. Conventional farming requires vast amounts of land, water and feed, while generating significant greenhouse gas emissions, particularly methane from cattle. In stark contrast, lab-grown meat offers a more sustainable alternative. One of the key advantages of lab-grown meat is its potential to reduce the environmental impact of traditional livestock farming. According to a study published by scientists from Oxford University and the University of Amsterdam in Environmental Science & Technology, lab-grown meat has the potential to reduce emissions by up to 96% compared with conventional meat production, as well as 45% less energy, 99% lower land use and 96% lower water use. The fact it can drastically reduce land use is particularly important, as deforestation and land degradation continue to threaten ecosystems worldwide. According to BCG, the land required for beef alone is responsible for over 35% of deforestation between 2001 and 2015. Cultivated meat production demands significantly less land and water because it eliminates the need for raising animals and managing pastures. “This frees up land that could be used for reforestation or other sustainable purposes. Moreover,
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