“We’re only producing the product that the consumer wants — muscle.”

Breakthroughs in lab-grown meat

#Food

Thu, Feb 16th, 2017 11:00 by capnasty NEWS

Futurism brings to attention a paper published in the journal Scientific Reports in which researchers highlight two significant breakthroughs in lab-grown meat: the ability to turn adult livestock stem cells into edible tissue; and the ability to feed the cells without the use of animal serum. While this brings animal-free protein production closer to reality, the biggest hurdle will be convincing consumers to actually eat it.

The current consensus is that lab-grown meats will still be more expensive, and it will take at least half a decade before any real benefits of artificially created meat become evident. Once that happens, however, the cost of producing muscle tissue and bringing it to consumers may actually prove to be significantly cheaper than raising animals and getting them to the market. Growing only muscle tissue means minimizing the logistics surrounding maintaining livestock, such as facility use, storage, and transport. It will also require fewer resources, such as water and land, which will translate to lower greenhouse-gas emissions.

  351

 

You may also be interested in:

Glutenfree Singles: Dating Website for People Who Don't Eat Gluten
Assuming a 2,000 Calories per Day Diet, You Could Live Off This Gummy Bear for 16 Days
Hard Candy Chemistry: How To Make Edibile Glass Out of Sugar
In which a tale is told about the preparation of soup
"What will we eat when wheat won't grow." The End of Pasta