Oleksandra Naumenko/
Shutterstock.com
Oleksandra Naumenko/
Shutterstock.com
Manufacturing
In our ever-growing world, the meat industry is one of the largest contributors to climate change. This has inevitably led to growing demands for more sustainable meat options and the industry might just have found an answer – lab-grown meat. But what exactly is it and how is this so-called meat made? Phoebe Galbraith investigates, speaking to Daan Luining, co-founder & CTO at Meatable, along the way.
he meat industry has emerged as a significant contributor to global warming. According to a report by the Food and Agriculture Organisation
(FAO), livestock production accounts for nearly 15% of global greenhouse gas emissions, making it a critical factor in climate change. This alarming statistic has sparked a growing demand for sustainable meat alternatives, leading to innovations in food technology. One of the most promising developments in this arena is lab-grown meat, also known as cultivated meat. But what exactly is lab-grown meat, and how is it produced? Lab-grown meat is an innovative product created by cultivating animal cells in a controlled environment, effectively bypassing the need to raise and slaughter animals. The first ever cultured beef burger was achieved back in 2013 by scientist Mark Post and food technician Peter Verstrate, which took years and $250,000 to make. This led to the creation of Mosa Meat in 2016, which has been working on perfecting the method and bringing cultivated meat to consumers ever since. Since Post and Verstrate’s findings, the industry has grown to more than 150 companies across the globe dedicated to creating and delivering lab-made meat to the world. “Cultivated meat differs from plant-based alternatives as it isn’t ‘like’ meat – it ‘is’ real meat,”
explains Daan Luining, co-founder and CTO at Meatable, one such company committed to making commercially available cultivated meat a reality. This approach addresses not only ethical concerns related to animal welfare but also the environmental impacts associated with traditional meat production. The emergence of lab-grown meat promises to reshape the future of food production, focusing on sustainability, animal welfare and meeting global demand. The process involves sourcing stem cells from animals and growing them in bioreactors where they multiply into muscle and fat tissue. Dutch company Meatable, founded in 2018, is one of the companies at the forefront of this movement dedicated to
Meat: The future T
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