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What do you know about Lab Meat?!🥩🧪 📌Cultured meat, sometimes called lab-grown, clean, or cultivated meat, is grown in a lab from a few animal cells. It's real meat, but it doesn't require animals to be slaughtered the way traditional meat does. 📌The idea is to create a more ecologically friendly and humane meat industry. Some industry experts think this process, called cellular agriculture, is the wave of the future. By the end of 2019, 55 companies worldwide were working on it. 📌But it's still early days for cultured meat. It's not clear yet just how healthy and cost-effective cultured meat will be, or whether it will taste good enough to entice people to buy it. 📌It could be months or years before you see cultured meat on store shelves or in restaurants.✨ #Lab_Meat #Clean_Meat #cultured_Meat #Cultivated_Meat

Have you heard of cultured meat? You probably should have! I dug a bit deeper to discover the following about it. It is also known as cultivated meat, but not only - terms like “in vitro meat,” “clean meat,” and “cell-based meat” describe this product too. It’s cultivated directly from animal cells using tissue #engineering techniques, produced without raising and slaughtering animals. Here are the key points that left me both intrigued and hopeful 👇 👉 The production process is like fiction. But it's not. Imagine animal cells isolated and grown in a controlled environment, multiplying and forming muscle tissue. These cells are then harvested and transformed into familiar meat products like burgers, steaks, and nuggets. 👉 Cultured meat has the potential to significantly reduce the environmental footprint associated with traditional livestock farming. Sounds like a significant environmental impact without vast pastures, methane emissions, or deforestation for grazing land. 👉 By eliminating the need to raise and slaughter animals, cultured meat offers a humane alternative. It’s a win for both animals and our conscience. Animal welfare consensus. 👉 As our global population grows, ensuring food security becomes critical. Cultured meat could be the answer, providing a sustainable protein source without straining our resources. 👉 It has health benefits too. Imagine meat with controlled fat content and reduced risk of pathogens. If all these points are checked ✅ , we're good for many many years ahead. But, the product faces challenges as well. These are high production costs, scaling difficulties, and the need for consumer acceptance and regulatory approval. Phew, quite a few to overcome! To sum up, it's no possible without modern robust #technology. Man, I love being on the #digitalized side of things!

Today's topic: Lab-grown meat Category: Biotech Lab-grown meat, also known as cultured or cell-based meat, is produced by cultivating animal cells in a controlled environment. Unlike traditional meat, which comes from slaughtered animals, lab-grown meat is developed from a small sample of animal cells, typically muscle cells. These cells are placed in a nutrient-rich culture medium that allows them to grow and multiply, eventually forming muscle tissue that can be harvested and consumed as meat. The benefits of lab-grown meat are significant: Environmental Impact: It requires fewer resources, such as land and water, and generates fewer greenhouse gas emissions compared to conventional meat production. Animal Welfare: It eliminates the need for raising and slaughtering animals, addressing ethical concerns associated with animal farming. Health: It offers the potential to reduce the risk of foodborne illnesses and contamination, as the production process can be more controlled and sanitary. Follow me on youtube: The Very Interesting Channel https://lnkd.in/gDU2VC6g Get AI book summaries with Chola: https://www.chola.college #Science #Innovation #Sustainability #Future #Technology #Food #Environment #Ethics #Health #Agriculture #Revolution #Green #Clean #Change #Discovery #Meat #LabGrown #CulturedMeat

Thank you POLITICO Europe for the insightful piece on #CAP #agriculture #EU "Officially dedicated to protecting farmers’ incomes, the CAP is a plump, livestock-loving cash cow that has driven the industrialization of animal husbandry in Europe and, in past decades, led to such staggering overproduction as to create lakes of milk and mountains of beef.[...] Technological trends and consumer preferences can only be held off for so long. The question is what farmers — and the EU — should be doing to adapt."

Cell-based mouse meat reaches price parity with premium pet food 🐈https://lnkd.in/gJxxaD4W "According to a report at Green Queen, BioCraft (formerly called Because Animals) said its cultivated meat now has a sale price of $2 to $2.50 per pound, on par with premium meat in pet food." In our 2019 Food and Agriculture report, we predicted "The pet food market is likely to be the first where cell-based meats are widely used and, because of its size, it will take material profits away from the animal-derived meat industry, thereby accelerating the wider disruption." (Box 9, page 31). 🚀 Read the full report for an in-depth understanding of the coming food & agriculture disruption by modern food technologies: https://lnkd.in/ggkB-Fjz

IFT's Omnivore Podcast The Ins and Outs of Indoor Agriculture Eddy Badrina, CEO of indoor agriculture company Eden Green Technology, explains how the company’s patented technology works, and why he’s optimistic that it positions Eden Green for success in a challenging field. Read More

Questions on How to Label Meat Grown from Cells (Quotes from Southeast AgNET, February 22, 2024) Cell-cultured meat is progressing rapidly, but so are the challenges of how to label it. During the recent USDA Agriculture Outlook Forum session on this topic, someone asked about the extent of labeling requirements. ** https://lnkd.in/dMvASiXM **

🌱 New Research Paper Published! 📄 Together with Dr. Sarah Kühl, Alina Schäfer, and Christian Kircher, we published the results of our latest study in the journal Future Foods: "Beyond the Cow: Consumer Perceptions and Information Impact on Acceptance of Precision Fermentation-produced Cheese in Germany". We shed light on consumer acceptance of cheese produced through precision fermentation and factors influencing the acceptance: ✅ High Willingness: A significant portion of consumers in Germany are generally willing to try and purchase cheese made from precision fermentation. 🔍 Influencing Factors: Positive Perception: Acceptance is most positively influenced by consistent food quality of PF cheese and animal welfare advantages. Challenges: Concerns were raised about the risk of farmers losing their income sources and the potential market power of large corporations, which had the most substantial impact on reducing acceptance. 📊 Study Details: Based on a representative online survey with 2,035 participants. Analyzed the effects of various informational aspects on the acceptance of PF cheese. Read the full paper here: https://lnkd.in/eSG7dKv6 A big thank you to the team at The University of Göttingen and DIL Deutsches Institut für Lebensmitteltechnik e. V. for their excellent collaboration and LI Food - Landesinitiative Ernährungswirtschaft Niedersachsen for funding. #FoodResearch #Sustainability #PrecisionFermentation #InnovativeTechnologies #FutureOfFood #AlternativeProteins

The cultural construction of cellular agriculture food: through the lens of the whole-parts framework for meat Cultured meat requires a complete bottom-up process in producing objects, indicating that the concept of cultured meat is not necessarily aligned with the concept of existing meat, as previously suggested from the perspective of producing conventional meat. In this perspective, we proceed to further investigation the meaning of meat in cultural constructions, wherein the relationship […] The post The cultural construction of cellular agriculture food: through the lens of the whole-parts framework for meat appeared first on Cultivated Meat News . => https://lnkd.in/eV_e3Z3G #CultivatedMeat #News #CulturedMeat #Altproteins #Food #FutureOfFood

👩🏼🎓'Science first' in this week's POLITICO Europe Newsletter. In this edition 📰, a few quotes on the outcome of the Strategic Dialogue on the future of agriculture in the EU: "STRATEGIC DIALOGUE GETS IT RIGHT, SAYS WAGENINGEN BOSS: The need to nudge European consumers away from meat and dairy and toward plant-based diets was surprisingly well-handled in the Strategic Dialogue on the Future of EU Agriculture, according to Sjoukje Heimovaara, president of the Netherlands’ Wageningen University and one of the only scientists at the farm talks. Bean New Deal: “It very correctly says that we should eat less protein, and within that less protein, we should balance toward more plant protein,” Heimovaara told Morning Agri. “This is in no way a plea to abolish animal husbandry. It is really to rebalance,” she emphasized, while sympathizing with the livestock sector. “This is your business, so I understand that this is not easy to let go. But if we want to get to a sustainable system … then this is the only way to go.” Veggies mean food security: That’s particularly true if stakeholders really want the European Union to be self-sufficient in food (“autarchic”), as so many countries and lawmakers claim, pointed out Heimovaara. Whether you consider that a worthwhile goal or not (she’s agnostic on the matter), “to have Europe produce or consume within its own footprint … we should shift our diets,” she concluded. Science first: During the Strategic Dialogue, the Wageningen president sometimes ended up having to debunk “nonsense.” At other times, there was no right answer. In “almost none of the things that [were] debated can you scientifically say ‘you should go zero or you should go 100’: [There are] trade-offs,” she said. An obvious example was extensive farming (lighter on agrochemicals, better for animal welfare) versus intensive farming (higher output, lower greenhouse gas emissions)."