Why lab-grown food is not as sustainable as it seems
2 years, 5 months ago

Why lab-grown food is not as sustainable as it seems

Live Mint  

A food crisis like few have ever seen could be the impetus for lab-grown and other food alternatives to thrive. But technology startups and large food corporations are finding new ways to disrupt traditional food systems and supply chains — for many, the toxic triple combination offers an opportunity. Lab-grown meat involves a combination of tissue engineering, regenerative medicine, biomedical engineering, and biomaterials science enabling stem cells harvested from live animals to grow and proliferate in a bioreactor. While some companies aspire to end hunger and animal farming in large industrial manufacturing facilities - such as Upside Foods’ new California meat plant - others imagine “micro-carnery’s”, similar to craft breweries, focusing on niche markets and urban consumers. Advanced fermentation technologies are currently being used in the production of plant-based meat, dairy and egg alternatives using synthetic biology or genetically engineered protein in yeast or bacteria.

History of this topic

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