"Advances in cell culture research are moving the commercialization of clean meat closer to reality, potentially yielding significant benefits in the areas of food safety, food security, and sustainability." Read on for GFI Senior Scientist Dr. Liz Specht's cover story for Food Technology, the professional journal of the Institute of Food Technologists.
"Cargill Inc. is betting you won’t always need cattle to make hamburgers." Read on about the unprecedented support for Memphis Meats slaughter-free clean meat, and why this production process is so interesting to the biggest players in food.
As plant-based foods and meatless meats gain ground with consumers for health and environmental reasons, companies like Tyson Foods -- a chicken, beef and pork purveyor whose name is practically synonymous with the word meat -- have had to think about how to remain competitive. It's an existential question, to be sure, but already, one potential solution has emerged: create a venture capital arm aimed at investing in alternative forms of protein and food sustainability.
At issue are a handful of pseudo-government boards (there are ones for cotton, beef, pork, eggs, etc.) that each control a pool of money that’s supposed to go toward promoting their corresponding products. But that money—about $500 million in all—has at times been used illegally, and new legislation with bipartisan backing in the US congress seeks to ensure these groups are more closely watched.
"As plant-based product sales continue to soar, Big Milk is ramping up its lobbying efforts against the companies that it says have misappropriated milk’s good name. And the fledgling plant-based food lobby — arguably the David to milk’s Goliath — has promised to do the same."
Fire up the bioreactors – it's time to feed the world's appetite for meat with a production method that is healthy, humane, and sustainable. Grist breaks down GFI's latest report on how to get clean meat to the commercial market ASAP.
Modern Meadow is a Brooklyn-based
biotech startup that creates new forms of animal products made from
animal cells. There is no slaughter of livestock, let alone the
water, land, chemical, and energy consumption required to sustain
Clean meat and plant-based options offer an alternative for those who would rather not support cruelty to animals. Meat from plants or grown outside of animals in a culture could put this ethical question to bed for good.
"It had been a culinary nobody, mushy and maligned. But when a chef as decorated as Daniel Humm [of Eleven Madison Park] turns his attention to perfecting a veggie burger, the signal is clear: That second-fiddle vegetarian staple has arrived."
Considering the current zeitgeist for simple, unadulterated foods, the concept of lab-grown beef, chicken, pork or fish might seem out of touch. But while unanswered questions remain, there are reasons to be excited about [clean] or 'cultured' meat."
A group of investors are urging 16 food companies to accelerate the switch to sustainable, plant-based proteins. These investors were brought together by the FAIRR Initiative, which aims to raise awareness about the material risks of factory farming.
We're not going to feed the world, and we're not going to avoid a climate catastrophe, if we continue our global reliance on a system of food production that is so vastly inefficient and polluting. Clean meat represents a solution.
"Scientists, startups, and animal-welfare activists believe the new product could help to revolutionize the roughly $200 billion U.S. meat industry. Their goal: Replace billions of cattle, hogs and chickens with animal meat they say can be grown more efficiently and humanely in stainless-steel bioreactor tanks."
"A cow did not evolve to be eaten. It was just there and it's not getting any better at this." The BBC talks with Impossible Foods founder Patrick Brown about his mission to create a plant-based burger that improves on beef.
The start-up named Memphis Meats is perhaps the leader among the
world's four fledgling companies rushing to convert proven science—growing real meat from animal cells—into packages of hamburger,
sausages, and other meats at your local Kroger.
"New breed of markets goes to great lengths to create faux links, cutlets and patties that look and taste more like fauna than flora—such as lox crafted from carrots and jerky derived from wheat gluten; ‘nothing bloody or Texan about it."
“Veggie burgers and nondairy milks have escaped the realm of ‘substitutes.’ Instead, the growing ranks of novel protein sources and potential replacements appeal to the everyday consumer, foreshadowing a profoundly changed marketplace in which what was formerly ‘alternative’ could take over the mainstream.”
Muufri launched this year with a
simple concept: “to make real milk from the bottom up,” not “from
the cow out.” The company is creating authentic-tasting cow’s
milk that eschews all the negative effects of industrial dairy
farming, including the inhumane treatment of animals and global
throws his support to plant-based foods, remarking that “some
exciting new companies are taking on this challenge. They are
creating plant-based alternatives to chicken, ground beef, even eggs,
that are produced more sustainably, and taste great.”