A burger patty that gets its start in a petri dish instead of in a slaughterhouse may still seem to be the stuff of science fiction. But with industry insiders suggesting lab-grown meat will be a consumer reality sooner rather than later, advocates say Alberta has the chance to be a part of a new industry with major disruption potential.
The EU is subsidising a research program from the Meat4All consortium to the amount of 2.7M Euros, the consortium believes this is the first time a cell-based meat project has received financial backing from Brussels, according to FoodNavigator.com. The finance has been allocated from the European Union’s Horizon 2020 R&D funding programme, and signifies that the EU is committed to sourcing alternative protein. Leading the consortium is San Sebastián-based BioTech Foods, which has been producing a slaughter-free pork-cell based product called Ethicameat since 2017. French firm Organotechnie, a biotech supplier, is also participating.
That’s when Kam expects BioBQ, the company she started with cofounder Janet Zoldan in late 2018, will harvest its first lab-grown brisket. Kam and Zoldan want the world’s first lab-grown barbecue to be produced or, as they describe it, “cultivated,” in Austin.
Welcome to the Kaplan Lab Cell-Ag Course’s Teaching Resource Website! At Tufts University we teach a yearly university level undergraduate class on cellular agriculture, mostly focused on the Bioengineering behind cultured meat (or in vitro meat, cultivated meat etc).We wanted to share our course materials for other people who were interested in teaching/learning about cultured meat. Click below to check out the course! Feedback and contributions to the course/course materials are welcomed – just shoot us an emai
One potential method of resolving this uncertainty is to create a “techno-economic model” (TEM). A TEM tries to understand what the economics of a technology will look like once the technology is fully implemented at scale. It takes inputs like the price of various feedstocks, the metabolic rates and doubling times of cells, the size of a bioreactor, etc. It outputs metrics like cost per pound of product, and amount of product produced for a period of time.
The U.S. government awarded a total of $3.55 million, to be dispersed over five years, to a team of researchers at UC Davis for open-access cultivated meat research. The researchers will receive $1.15 million upfront and unlock an additional $2.4 million upon demonstration of sufficient progress in the first two years of the project. This grant from the National Science Foundation (NSF) represents the U.S. government’s biggest investment in cultivated meat research ever. It’s also the first cultivated meat grant that the U.S. government has awarded to a university and not to a company.
Mosa Meat — the Dutch company which made the world’s first lab-grown meat burger back in 2013 — has raised $55m in new funding, which it hopes to use to bring the burgers to actual customers. The funding, led by Luxembourg’s Blue Horizon Ventures, will be used to expand Mosa Meat’s facility in Maastricht into an industrial-sized production line, as well as getting European licences for the products.
The main conclusion is that cultured meat is mainly developing in the USA and the UK, with other countries, such as China, observing the trend for potential future applications. Scientific articles seemed initially to focus mainly on technical aspects of artificial meat and more recently on health value, consumer’s acceptance, and sustainability. However, the potential environment-friendly effects of this novel food are more and more studied or described in scientific or press articles.
Substantial markets for cultured meat exist in both countries, although German consumers are significantly more open to the concept than the French. Strikingly, cultured meat acceptance is significantly higher amongst agricultural and meat workers, indicating that those who are closest to existing meat production methods are most likely to prefer alternatives. We found some evidence that pro-cultured meat messages, which focus on antibiotic resistance and food safety, are significantly more persuasive than those that focus on animals or the environment.
The Hallman study is significant because it followed a robust scientific process. Based on the analysis, we think the most appropriate terms are “cell-based” or “cell-cultured” meat or seafood, while the term “cultivated” without the word “cell” is misleading. A similar thorough analysis should be done for other types of meats.