Cellular agriculture and molecular engineering drive the development of technologically produced meat Substitutes that better mimic the taste and texture of traditional animal meat. The aim of these technologies is to disrupt conventional animal husbandry, which can have negative effects on the health and welfare of animals and humans. While consumers are seeking a more sustainable diet, demand for so-called “fake meat” and other alternatives to traditional meat is increasing.
In the next few years we can probably expect the introduction of laboratory-based meat substitutes – from cultivated meat and other plant products. Assuming that farmed meat does not overcome any regulatory hurdles, there could be a future for plant and laboratory-grown meat that is equally economically viable from a cost perspective. If meatless meat becomes a significant part of the meat market, the benefits for climate change could be enormous.
If cell-based meat can be successful, it will be able to convince consumers who sell all meat made from plants, no matter how similar in taste. The real change in food culture will only occur when someone designs a steak that one day tastes like a carrot.
So the idea that bogus meat processors are planning to sell this pathetic product to a generation of millennials who value anything else is more than ridiculous. The Seed Fund, which supports entrepreneurs who use technology to solve the world’s biggest problems, warns against the use of laboratory meat – that is, cultivated meat.
At the same time, startups that develop meat in the laboratory and produce it as plant products are becoming increasingly popular. Companies like Impossible Foods and Beyond Meat use it to produce their own meat – like products. Meat and Co.: There’s a lot of debate about how and why we eat it, but not much about the technology behind it.
With global demand for meat expected to increase in the coming decades, technology will play a role. Will a meatless food industry with laboratories – made from cultivated meat, insect proteins, and other plants – like proteins be the future of food? Companies like Impossible Foods and Beyond Meat and Covid 19 are upending the traditional meat supply chain. Food giants and startups alike are working to shape a future in which proteins are not dominated by conventional meat sources.
Laboratory – Farmed meat is an alternative meat product, but unlike other offerings in this area, this approach is not a plant-based meat imitation. In theory, farmed meat can be increased and offered a healthier alternative to traditional meat products such as beef, pork and chicken. Driven by a desire to save the planet and produce healthier food, food innovators hope that high-tech toolkits will help create products that meat-eaters love. Technology-oriented plant proteins that are already available in grocery stores or are about to be launched include Beyond Meat, which uses technology to turn pea protein into meat – like protein, as well as a variety of other plant proteins.
This alternative meat could also reduce contamination and there is already a great deal of interest in laboratory meat in the United States. Indeed, there is no reason why scientists cannot cultivate artificial meat with all the properties and combinations of animals and enrich it with healthy fats, vitamins, and vaccines by using cellular agriculture. There are meat-free ideas which are even further from being implemented, namely cell and laboratory meat. Laboratory – Meat from farms, even if grown in a sterile environment, can reduce contamination and eliminate antibiotics from the production process.
These new products will compete directly with Impossible Foods and Beyond Meat, which have turned the meatless industry upside down by making products that bleed into real meat. Although the products made from cultured meat will hit shelves in 2021, scientists in the lab and cultivated meat production industry cannot predict when they will be available from your local grocer – an introduction that may be even worse for Beyond Meat and Impossible Food.
The laboratory – the meat grown already seems to be much more environmentally friendly, and advocates claim that cell and cultivated meat will emit far fewer emissions into the atmosphere than animal husbandry. Not to mention the fact that production costs will be less than half of conventional meat production and will also be much cheaper and more efficient.
Vegan meat may sound like an oxymoron, but it is the future of meat as we know it, and even meat industry bigwigs have realized that switching to plant or cell-based alternatives might be a good thing. Of course, meat alternatives have a moment, and it offers a glimpse into a different future for meat.
The USDA predicts that nearly 28 billion pounds of beef will be produced in the United States by 2020, and it estimates that it will grow to 5.2 billion pounds by 2020. According to some estimates, vegetable meat could account for a third of the total market by 2050. Faux meat is expected to have a market value of $1.5 billion to $2 billion over the next decade. Allied Market Research says the crop industry could make $4.4 billion in sales in the first year, but that means many more fake meat products will hit the shelves.