Category: Food

Tiger steak for dinner?

By Tasos Kokkinidis

A British company called Primeval Foods is pitching lab-grown meat, such as lion burgers, tiger steaks, and zebra sushi rolls to climate-conscious consumers.

The company says it wants consumers of plant-based meat alternatives to switch to lab-grown meats in a bid to preserve the planet.

Lab-grown meat is produced by cultivating animal cells directly to produce food from any species without slaughtering animals. It also allows producers to replicate the sensory and nutritional profiles of conventional meat.

Although most companies focus on the most common meat categories in demand, such as chicken, beef and pork, Primeval Foods may be the first of its kind to entice consumers with exotic “cultured” meat products.

Continue reading… “Lion Burger, Tiger Steak From Lab-Grown Meat Hit the Market”

And it will be open to visitors.

If you weren’t aware of it, the amount of meat that humans consume globally has rapidly risen over the decades and meat production is now at an all-time high. According to the Worldwatch Institute, meat production has tripled over the last forty years, increasing by 20 percent in just the last decade. And more meat production leads to more carbon emissions that feed climate change.

Since the issue has become a major problem, companies around the world have been working on green alternatives to meat products. Perhaps you might remember our previous coverage of Impossible Foods’ Impossible Burgers and how they’re nearly identical to regular patties and Redefine Meat’s 3D-printed steaks. 

One such company is Upside Foods, a cultured meat company that is headquartered in Berkley, California, and it claims that its vast 53,000-sq ft (16,154-m²) facility is the world’s most advanced lab-grown meat facility, so far.

Continue reading… “California’s New Lab-Grown Meat Facility Is the Most Advanced in the World”

Limousin cows in Farmer John’s pasture. Mosa Meat will cultivate their cells in a lab to grow into hamburger that is genetically identical, no slaughter required 

BY ARYN BAKER

The cows in Farmer John’s pasture lead an idyllic life. They roam through tree-shaded meadows, tearing up mouthfuls of clover while nursing their calves in tranquility. Tawny brown, compact and muscular, they are Limousins, a breed known for the quality of its meat and much sought-after by the high-end restaurants and butchers in the nearby food mecca of Maastricht, in the southernmost province of the Netherlands. In a year or two, meat from these dozen cows could end up on the plates of Maastricht’s better-known restaurants, but the cows themselves are not headed for the slaughterhouse. Instead, every few months, a veterinarian equipped with little more than a topical anesthetic and a scalpel will remove a peppercorn-size sample of muscle from their flanks, stitch up the tiny incision and send the cows back to their pasture.

The biopsies, meanwhile, will be dropped off at a lab in a nondescript warehouse in Maastricht’s industrial quarter, five miles away, where, when I visit in July, cellular biologist Johanna Melke is already working on samples sent in a few days prior. She swirls a flask full of a clear liquid flecked with white filaments—stem cells isolated from the biopsy and fed on a nutrient-dense growth medium. In a few days, the filaments will thicken into tubes that look something like short strands of spaghetti. “This is fat,” says Melke proudly. “Fat is really important. Without fat, meat doesn’t taste as good.”

Continue reading… “The Cow That Could Feed the Planet”

By Katie Spalding

As people become more aware of the devastating environmental cost of animal agriculture, there’s been a veritable explosion in the number of plant-based alternatives hitting the shelves, with some promising vegan “meat” that’s virtually indistinguishable from the real thing. One company named Upside Foods is ready and waiting to serve up an even more authentic experience: real meat, but with none of the agriculture.

On Thursday, November 4, the company opened a vast facility in Emeryville, California – 16,154 square meters (53,000 square feet) of renewably-powered vats and tubes going by the name of the Engineering, Production, and Innovation Center, or “EPIC”. It’s been billed as the first of its kind, and the company says it’s ready to start producing 22,680 kilograms (50,000 pounds) of cultured meat for commercial scale – just as soon as it’s legal in the US.

Continue reading… “World’s Most Advanced Lab-Grown Meat Facility Opens In California”

In its first investment into the lab-grown meat space, the USDA awarded $10 million to Tufts University to establish the National Institute for Cellular Agriculture.

by ANNA STAROSTINETSKAYA

The United States Department of Agriculture (USDA) just made its first investment in the lab-grown meat industry. The government agency will award $10 million over the course of five years to Tufts University to establish the National Institute for Cellular Agriculture, a flagship American cultivated protein research center. The project aims to create a more resilient food system by developing “outreach, extension, and education for the next generation of professionals” in the field of cellular agriculture—which revolves around the use of a small amount of animal cells to create real meat and other animal proteins, replacing the environmentally damaging practice of raising and slaughtering animals for food. 

“USDA’s historic funding for a National Institute for Cellular Agriculture is an important advancement for cultivated meat research and science,” Appropriations Committee Chair Representative Rosa DeLauro (D-CT) said in a statement. “I am pleased that USDA’s leadership continues to recognize the important role these technologies can play in combating climate change and adding much needed resiliency to our food system.”

Continue reading… “THE USDA JUST MADE ITS FIRST INVESTMENT IN LAB-GROWN MEAT”

Relocalize, a North American food-tech company, today announced the closing of a $1.4M pre-seed round to fund the development of the first ever automated food micro-factory. 

The round is led by grocery retail and industry leaders including senior executives from Slack, Emerson, ex-Sobeys and an undisclosed USA-based retail chain.

“Our food system is the single largest source of greenhouse gas emissions,” says Relocalize CEO Wayne McIntyre. “At Relocalize, we drastically reduce the carbon footprint of production by eliminating long-haul transportation. We’re making food where people live, unlike conventional centralized producers.” 

The company plans to deploy thousands of micro-factories at grocery distribution centres across North America. Their first micro-factory, which will produce packaged ice, will be deployed in November 2021. 

“Consumers increasingly factor sustainability into their buying decisions and retailers have taken note,” says Marc Poulin former Sobeys CEO. “Our industry needs innovative suppliers like Relocalize to achieve our sustainability objectives. Their technology reduces both cost and CO2, which is transformative.”

Since the company’s founding in November 2020, Relocalize in-licensed, designed, patented, prototyped and tested its technology, as well as secured a leading Southern-US retail launch partner for their first sustainable premium ice micro-factory.

Continue reading… “Relocalize Raises $1.4M to Feed Humanity Sustainably with Micro-Factories”