Cultured & Alternative Foods News and Discussions

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Yuli Ban
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And remember my friend, future events such as these will affect you in the future
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Yuli Ban
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And remember my friend, future events such as these will affect you in the future
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Cultivated seafood company announces first U.S. retail partners

22nd December 2021

Wildtype, a startup creating sushi-grade cultivated salmon, has announced distribution agreements with SNOWFOX and Pokéworks.

[...]

Wildtype's cultivated seafood is grown in a brewery-like cellular agriculture system, without the need for fishing or fish farming. The company claims its artificial salmon is packed with omega-3 and omega-6 fats and has all the nutritional benefits of real, wild-caught fish – but without any microplastics, mercury, parasites, or other common toxins. Although a plant-based matrix is needed to give the cells the right structure and texture, DNA analysis of the cells themselves has found no difference between artificial and real salmon. Chefs who took part in hundreds of tasting tests were "blown away by how good it was," according to Kolbeck.

A pilot plant (illustrated below) is currently producing about 50,000 pounds (22,700 kg) of the fish per year. At maximum capacity, it will be able to grow nearly 200,000 pounds (90,700 kg) of lab-grown fish annually.

https://www.futuretimeline.net/blog/202 ... nology.htm


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10 Wins for Cellular Agriculture in 2021

December 28, 2021

From record-breaking investment figures to innovative new products, here are some of the wins for cellular agriculture this year.

https://www.speciesunite.com/news-stori ... re-in-2021


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Yuli Ban
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Reza Ovissipour wants to make meat. Earth’s population is projected to reach 10 billion people by 2050. To feed everyone, “we have to increase our food production by one hundred percent and our meat production by seventy percent,” says Ovissipour, a food scientist at Virginia Tech. “Our current agricultural practices are not sustainable enough to provide that much food for people, so we need to find other ways to produce food.”
In September 2021, as part of efforts to address this challenge, the United States Department of Agriculture (USDA) awarded a five-year, $10 million grant to a multi-institute team of researchers, including Ovissipour, for the creation of a National Institute of Cellular Agriculture—the first ever investment by the USDA in lab-based meat production. The project, led by David Kaplan of Tufts University, will focus on scaling up cultured meat, which has less of an environmental impact than traditional meat, to feed Earth’s growing population.

In addition to helping humanity cope with future food shortages, Ovissipour says, cellular agriculture—the generation of products from cells in a lab or industrial setting rather than from whole animals—could have other benefits, such as supplying alternative food for aquaculture (currently, large farmed fish eat other fish, either caught or farmed); reducing the risk of pathogens, such as Salmonella, found in livestock and farmed seafood; and improving the traceability of food products.
And remember my friend, future events such as these will affect you in the future
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funkervogt
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Is the fake meat industry overhyped and about to decline?
Recent reports suggest there's a growing realization among consumers, industry, investors, and others that overheated predictions of a meatless future—one in which steaks, bacon, chicken nuggets, and other foods made from dead animals will be supplanted by plant-based imitations of meat dishes and lab-grown meats made from animal cells (the latter of which is still exceedingly rare)—may have been based on wishful thinking.

As Food Dive reported this week, sales of imitation meat products are faltering. The website cites remarks and earning reports from Beyond Meat—a leader in the plant-based sector that counts among its fans none other than me—that combine a bleak present reality of "negative growth and high net losses" with fears over whether this market downturn could be permanent.

Currently trading at around $46 per share, Beyond Meat's stock price is a heck of a lot closer to its 52-week low (around $41) than it is to its peak during the same period (more than $160).
https://reason.com/2022/03/05/the-fake- ... s-stalled/
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raklian
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funkervogt wrote: Sun Mar 06, 2022 4:16 pm Is the fake meat industry overhyped and about to decline?
Recent reports suggest there's a growing realization among consumers, industry, investors, and others that overheated predictions of a meatless future—one in which steaks, bacon, chicken nuggets, and other foods made from dead animals will be supplanted by plant-based imitations of meat dishes and lab-grown meats made from animal cells (the latter of which is still exceedingly rare)—may have been based on wishful thinking.

As Food Dive reported this week, sales of imitation meat products are faltering. The website cites remarks and earning reports from Beyond Meat—a leader in the plant-based sector that counts among its fans none other than me—that combine a bleak present reality of "negative growth and high net losses" with fears over whether this market downturn could be permanent.

Currently trading at around $46 per share, Beyond Meat's stock price is a heck of a lot closer to its 52-week low (around $41) than it is to its peak during the same period (more than $160).
https://reason.com/2022/03/05/the-fake- ... s-stalled/
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The Bloody Secret Behind Lab-Grown Meat
by Tom Philbot

https://www.motherjones.com/environment ... -cultured/

Introduction:
(Mother Jones) Lab meat—flesh grown in massive tanks instead of in the bodies of sentient animals—offers the promise of having our steak and eating it guilt-free, too. No vast amounts of water-polluting chemicals to grow feed crops; no low-paid, oft-injured slaughterhouse workers; no climate-warming gases from cow burps or manure lagoons, and no billions of animals slaughtered each year to satisfy our carnivory.

Once a staple only of science fiction, the stuff is poised to land on your dinner plate this year, at least according to boosters of the cultivated-meat industry (to use its preferred name). In Singapore—the only nation to approve lab meat for sale—you can already go to the JW Marriott South Beach hotel and order steamed chicken dumplings made with “real meat without slaughter” in the form of chicken cells grown by a US-based company called Eat Just. And other cell-meat startups vow to bring product to market in 2022, pending regulatory approval.

Yet several obstacles hold back a new era of widely available animal-free burgers, nuggets, and carnitas. The biggest involves something much less appetizing than chicken dumplings: the blood of unborn cow fetuses, extracted from their mothers after slaughter.

The use of fetal bovine serum (FBS) in labs isn’t new. Scientists have had the ability to biopsy animal cells and keep them alive outside the body since the 1950s. These test-tube cells need food to flourish, and researchers found that fetal bovine serum provided the special sauce—the right combination of hormones to make cells hum. In the 1980s, FBS technology gave rise to tissue engineering—growing cells in vitro to replace small amounts of damaged or diseased tissue in people. Extending the same techniques into a new realm, today’s cell-based meat companies have relied largely on FBS to develop their products.

But a substance that works great for medical purposes (it’s also widely used in vaccine development) creates two huge problems for an industry seeking to mass-produce slaughter-free meat. The first is expense. FBS sells for upward of $1,000 per liter—a major reason why, to break even on expenses, companies would have to sell their cultured meat for about $200,000 per pound, a 2020 analysis from University of California, Davis, researchers found.
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Yuli Ban
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In 2013, the world’s first lab-grown burger was served at a London news conference, and it cost $330,000 to create. Funding came from the co-founder of Google, Sergey Brin, but the burger’s creator, Professor Mark Post of Maastricht University, was quick to point out that this was only the start of making meat from animal cells.

Meat Grown in a Lab Instead of on a Farm
Lab-grown meat, also called cell-cultured or cultivated meat, is made by taking cells from a living animal without killing it. Usually, these starter cells receive a growth medium and grow inside a bioreactor, so they develop fat and muscle in a laboratory setting.

Growing meat in a lab eliminates the need to slaughter animals. It also reduces the amount of land, water and other resources that you need to produce meat. If done correctly, it can even lower carbon dioxide emissions. The other potential environmental benefits include reducing water pollution, biodiversity losses and deforestation.
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Beene1967
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I rejoice at such news and look forward to when we can finally eat artificially grown meat and will no longer kill animals for this. I am sure that the company that is the first to come to this will become famous all over the world. So, I learned on https://phdessay.com/nestle-distribution-channel/ about how the Nestle distribution channel is developing, and this is a very good achievement, given how highly competitive the world is now. It was clearly not easy to achieve such a result, but I am glad that Nestlé has become so popular.
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