“Those who have tasted these items say they barely differ from the real deal."

Lab-grown meat is in your future


Wed, May 4th, 2016 11:00 by capnasty NEWS

While still expensive to produce, meat grown in the lab may have several benefits: from a health side, they'll be free of harmful bacteria normally found in animal meat. From an environmental perspective, it'll mean that land and water usage required to produce meat would drop by 99 and 90 percent respectively. Unfortunately, growing meat in a lab may require a significant amount of electrical power, potentially offsetting the benefits.

“It’s really too soon to say what the environmental impacts of the first cultured meat products will be,” says the lead author of that analysis, Carolyn Mattick, an environmental engineer at Arizona State University. “However, new technologies often come with trade-offs. Take automobiles, for example. They provided huge advantages over horses in the early 1900s, but all of the cars on the road today cumulatively emit a lot of carbon dioxide. That is not to say we should give up our cars or stop researching cultured meat, but rather that we should be prepared to manage the downsides.”

Yet Mark Post, the Dutch scientist behind the 2013 cultured hamburger, believes the energy demands could be quite easily reduced. “One of the big energy expenditures is cleaning the tanks with heat, but simple soap might be very, very efficient,” he says.



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