Cultured & Alternative Foods News and Discussions

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Cultured & Alternative Foods News and Discussions

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Soon we’ll all be sitting in the lab of luxury, with lab grown caviar

5/05/21 1:35PM

Caviar is, no doubt, an expensive luxury. I’ve only had the ultra-fancy stuff a few times, and only in small tastes at that. But now the UK’s INews reports that the world’s first lab-grown caviar is in the works, and we might see it on our plates in just a few years.

Exmoor Caviar in Devon, England, produces sustainable sturgeon caviar, and has been working on a lab-grown version with leading scientists from UK universities. Kenneth Benning, the chief executive of Exmoor Caviar, said, “We’re using biotech to grow cells using proteins and lipids derived from the fish. We’re now at the point where we have a cell bank, a bit like a resource of frozen eggs. If and when we need to, we can take a portion out and grow them in a bioreactor.” You know this is serious when they’re whipping out the bioreactor.

Read more: https://thetakeout.com/lab-grown-caviar ... 1846829051
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How Is Cell-Cultured Meat Changing the Future of Food?
April 8, 2021

There was a time when lab-grown meat was a far-fetched idea reserved for science fiction novels and future space missions. But rapid advances in technology have begun to bridge the gap between fiction and reality and are bringing the future of food into daily life.

In late 2020, Eat Just made history as the first company to get regulatory approval for the sale of cell-cultured meat. The company’s chicken is now on the menu at 1880, a restaurant in Singapore. Other companies, like Future Meat in Israel, are working to increase production efficiency, reduce costs, and bring cultured products to the mass market as early as 2022.

And the movement isn’t limited to meat. Entrepreneurs around the world are also working on animal-free versions of eggs, seafood, and dairy products. Why is this technology becoming so popular, and could it wind up replacing plant-based options as the future of protein?
https://nutritionstudies.org/how-is-cel ... e-of-food/
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And remember my friend, future events such as these will affect you in the future
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And remember my friend, future events such as these will affect you in the future
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Could lab-grown salmon be the next eco-conscious food trend?

“People assume that time is a strict progression of cause to effect, but *actually* from a non-linear, non-subjective viewpoint - it's more like a big ball of wibbly wobbly... time-y wimey... stuff.” - Steven Moffat
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And remember my friend, future events such as these will affect you in the future
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Why Lab-Grown Meat Is Emerging As The Most Impactful Step To Reverse Climate Change
  • The environmental impact of eating meat is enormous.
  • Some experts believe that cultured meat or lab-grown meat may be the future of the meat industry.
Animal activists, vegetarians, vegans and even health experts have long touted the environmental and ethical issues with meat production and consumption.

Even studies have clarified how such practices could aggravate the climate change crisis.
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Lab-grown meat could be in grocery stores within next 5 years
Lab grown meat is not far off reality.
The cellular meat industry is quickly gaining traction around the world
with market research Technavio stating that the global cultured meat
market has the potential to grow by over 200 million USD in the next
three years. 
But the fact of the matter is that the technology is new and little is
known about whether or not people are willing to eat meat grown in a
lab. 
To find out, the University of Guelph is currently conducting a study to
understand what consumers and members of the meat supply chain think
about the new technology before it ends up on grocery shelves. 
“There's a bit of a yuck factor and uncertainty and hesitancy about
something that is very new and complicated,” said Simon Somogyi,
director of the Longo's Food Retail Laboratory and Arrell Chair in the
business of food at the U of G.
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Singapore "is rapidly embracing in-vitro meat as a solution to problems of land scarcity and food security".
The salad looks relatively normal: fried chicken, leafy greens, red cabbage, slices of mandarin, a mango-sesame dressing on the side. But this is no ordinary salad. Getting hold of this particular lunchbox involved staking out a hotel lobby and quick fingers on a delivery app. The prize? Not tickets to a K-pop concert, but one of the world’s first servings of cell-cultured meat.

Our modest serving has been breaded and fried and tastes like a diced chicken schnitzel. With some poking and prodding, the nugget reveals none of the long muscle fibers you would expect to find in a chicken breast. This is perhaps responsible for a slight hint of rubber-ball bounciness, but overall the texture is impressively avian. We’d eat it again.

We have pescatarians, vegans, flexitarians, locavores and of course vegetarians. But what’s the word for those of us who make the choice to eat meat not raised on a farm or slaughtered in an abattoir, but grown in a lab? Perhaps the “cytovore”, consumer of cells.
Image
A nugget made from lab-grown chicken meat at a restaurant in Singapore. Photograph: Eat Just/AFP/Getty Images

"Cytovore" isn't bad. Sounds very cyberpunk, which might be the biggest problem with it.
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