How food scientists are reinventing meat and how this innovation can benefit everyone?
1) As the economies are growing and people can afford more meat, its consumption, worldwide, has doubled in the last 20 years, and it is expected to double again by 2050.
2) By 2030, the world will need millions of tonnes more meat than it does today. But meeting that demand with animal products isn’t sustainable.
3) It is well known today, that conventional meat production is one of the biggest drivers of climate change.
Let’s see what does it take to get 1kg of protein on your plate …
4) Companies like Beyond Meat and Hampton Creek Foods are experimenting with new ways to use heat and pressure to turn plants into foods that look and taste just like meat and eggs. (Plant-Based Protein)
5) Artificial or lab grown meat uses 55% of less energy, causes 95% less greenhouse gas emission and uses 98% less land for the work. (Lab grown Meat)
6)The world’s first artificial meat burger was tasted in London on August 2013.
Google co-founder, Sergey Brin, has donated $330,000 for this research.
Method for lab preparation:
- Cells from cow muscle tissue
- Cultured with nutrients and growth promoting chemicals to multiply
- More than a million stem cells develop
- Coalesced into small strips of muscle
- Strips are collected into pellets which are frozen
- Defrosted pellets compact into patty
- 20,000 strips to make a single 5-ounce patty
Food for Thought
As the global population rises and food prices do too, many scientists are looking for alternatives to traditional foodstuffs. This will have a huge impact on our diets, public health and on the global food industry.
Many food innovations are on the way and the scenery constantly changes…Food 4 Thought sites : Food future ( Guardian), Sodium Reduction in foods, Plant-based proteins company , Plant-based proteins company (2), What Is It and Why Is It Important for Future Sustainable Food Production?