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Market

What Is Cell Cultured Meat and When Can You Try It?

Hanni Rützler, an Austrian nutrition scientist, made history in 2013 when she became the first person to taste meat grown in a lab rather than a pasture — or factory farm. The burger she described as tasting “as juicy as meat can be, but different” was developed by Mark Post and colleagues at Maastricht University in the Netherlands. Josh Schonwald, an American food writer, also got a bite of lab burger at the press event in London. His take? “It wasn’t unpleasant.” Not exactly a ringing endorsement.

Source: What Is Cell Cultured Meat and When Can You Try It? | Discover Magazine

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Compagnies and key players

Creating clean, cell-based shrimp with Shiok Meats

Due to a lack of academic research and background knowledge regarding cells and crustacean stem cells its taken them approx. two years to fill in any research gaps and to truly understand the entire biology, chemistry and physics behind the operation of stem cells, but they have “managed to make quite a bit of progress on the technology” and are looking to “commercialize this product in the next two to two and a half years.”

Source: Creating clean, cell-based shrimp with Shiok Meats – Food Entrepreneurs

Categories
Research

Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food

This paper draws upon three separately conducted research portfolios on CM. Stephens has been tracking the CM community since 2008, and has attended most major events in that time, as well as conducting 42 interviews with professionals working in the field between 2010 and 2013, and is currently conducting a second comparative set of interviews in 2018/9. He has also conducted media analysis of public reporting during this period. Sexton has researched the CM community since 2013, focussing particularly on activities based in and around the San Francisco Bay Area in California, US (otherwise known as “Silicon Valley”). She is engaged in ongoing fieldwork within this region and has conducted 30 interviews with professionals directly working in and affiliated with the field between 2014 and 2018. She has also conducted qualitative analysis on the online narratives of the CM field.

Source: Frontiers | Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food | Sustainable Food Systems

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News

The In Vitro Meat Cookbook

The In Vitro Meat Cookbook presents 45 recipes that explore and visualize what in vitro meat products might be on our plate one day. As in vitro meat is still being developed you cannot cook our recipes just yet, however, they will provide abundant food for thought and discussion.Using the format of the cookbook as a storytelling medium, the In Vitro Meat Cookbook is a visually stunning exploration of the new “food cultures” lab-grown meat might create. This book approaches lab-grown meat not just from a design and engineering perspective, but also from a societal and ethical one.

Source: NNN / The In Vitro Meat Cookbook

Categories
News

Beyond the Impossible: They joys of lab-grown meat

The real magic is in something called lab-grown meat. Not a very catchy or consumer-friendly name, I know, but lab-grown meat is just that – meat grown in a lab (or other sterile environment). No animal. No birth. No slaughter. Just a few muscle fibers in a petri dish that eventually becomes a full-grown patty. I have this picture in my head of just plopping a scientifically perfect hamburger shape right out of the petri dish directly onto the grill. Less work for me!

Source: Beyond the Impossible: They joys of lab-grown meat. – PressureLife