Humans are currently eating more meat than our planet can afford. Raising animals for food is resource intensive. The rise in global meat consumption has dire consequences for human health, our agricultural industry, the environment, biodiversity, and animal welfare. Fortunately, there’s an effective way to solve this growing problem. Cellular agriculture is an emerging research field dedicated to producing meat, eggs, milk, and leather directly from animals’ cells rather than whole animals.
BIV currently runs four accelerator programmes per year in New York and Singapore. But with Bel on board, the US-based venture fund says it hopes to open an accelerator in Paris in 2021.For Bel, backing the New Protein Fund aligns with its commitment to ‘enabling a better balance between plant and animal proteins in food’. The group has already announced plans to roll out plant-based products within the range of its main brands, as well as under a new international brand.
We get why alternatives to traditional meat might be on your mind — COVID-19 is the result of humans raising animals for slaughter. Ditto SARS, MERS, Avian Flu, Swine Flu and many more. In short, large-scale confinement of animals poses a public health threat by increasing the potential of emerging zoonotic diseases. Now, more than any other time in history, cultured meat has a clear path forward as it has none of those problems caused by the raising and production of traditional meat.And our progress is encouraging. Early last year, we successfully made a prototype of the world’s first cultured meat pet treat using cultured mouse tissue — the ancestral diet of the cat. Our feline tester, Frankie, loved it!
Future Food-Tech returns to New York as a catalyst for innovation and investment – but which technologies have the potential to deliver truly game-changing solutions?
The virtual Asia-Pacific Agri-Food Innovation Summit will offer three days of 1-1 meetings, interactive group discussions, and critical intelligence from industry leaders to accelerate innovation in supply chain resilience, urban food systems, alternative proteins and affordable nutrition.
The Future Food-Tech Summit is going virtual! On September 17-18, 2020, C-Suite food brand executives, investors and entrepreneurs from all four corners of the globe will come together online to radically rethink our food system in a post-Covid 19 world. Partnership and collaboration have never been more important as we seek to build a more sustainable and resilient food sector.
Rearing livestock such as cows, sheep and chickens is no longer sustainable in the face of climate change.Animal agriculture emits large amounts of greenhouse gases. If the earth heats up by 2 deg C, 13 per cent of the ecosystem hosting plants and animals will be lost.Meanwhile, Singapore’s population is increasing and its nutritional needs comprise 25 per cent protein. High-tech and high-intensity farming will produce the food of the future.To guard against food supply vulnerabilities and ensure that the country meets its meat needs, researchers are starting to grow them – from cells in the lab.
“From a nutritional standpoint our products match the protein quality and content of the animal products that they replace” and “ours is a clear winner from a health and nutrition standpoint,” he said in a “Mad Money” interview.“This is why I think people are increasingly aware plant-based products are going to completely replace the animal-based products in the food world within the next 15 years. That’s our mission. That transformation is inevitable,” the told host Jim Cramer.
Lab-grown meat has the same protein that a dog or cat in the wild would be eating. There are no harmful steroids or any dangerous ingredients. Plus, it is better for the environment and reduces our reliance on factory farms. And, for those that live a vegan or vegetarian lifestyle, it allows your pet to eat a diet that you can feel comfortable with.
We at GOURMEY are on a mission to bring tasty, safe, sustainable cultured meat to the world. This begins with the iconic french delicacy foie gras, which we will develop at the crossroads of culinary arts and scientific perfection (watch this to learn more). To achieve this feat, we are seeking to recruit a Senior Food Scientist with a background in flavour development.