Lion Burger, Tiger Steak From Lab-Grown Meat Hit the Market

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.

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California’s New Lab-Grown Meat Facility Is the Most Advanced in the World

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.

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The Cow That Could Feed the Planet

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.”

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World’s Most Advanced Lab-Grown Meat Facility Opens In California

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.

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THE USDA JUST MADE ITS FIRST INVESTMENT IN LAB-GROWN MEAT

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.”

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Relocalize Raises $1.4M to Feed Humanity Sustainably with Micro-Factories

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.

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Raising the steaks: Nestlé plans to sell lab-grown meat

Nestlé is exploring technologies that could lead to animal-friendly alternatives that are close to meat in terms of taste, flavour, and texture.

By Agnieszka de Sousa

  • Nestlé has been working on alternative meat products that will blend cultivated meat with plant-based ingredients.
  • The company has also been expanding its range of milk alternatives, most recently adding a pea-based drink in Europe.
  • To complement efforts in plant-based alternatives, the company is exploring technologies that could lead to animal-friendly alternatives that are close to meat in terms of taste, flavour, and texture.

Nestlé is planning to enter the cultured-meat market in a move that could see the world’s largest food company help deliver the nascent technology faster to the mass market.

The Swiss giant has been working on alternative meat products that will blend cultivated meat with plant-based ingredients, according to people familiar with the deliberations, who asked not to be named because the information hasn’t been made public. The meat is being developed with Israeli cell-based startup Future Meat Technologies, the people said.

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5,000 burgers a day: World’s first cultured meat-production plant opens in Israel

Rehovot-based Future Meat‘s plant makes cell-based, slaughter-free meat production a reality.

BY NOGA MARTIN

 The world’s first industrial cultured meat facility has opened in the city of Rehovot, home to the Weizmann Institute of Science and the Hebrew University of Jerusalem Faculty of Agriculture, Israeli slaughter-free meat-production startup Future Meat Technologies announced on Wednesday.

With the capability to produce 500 kilograms (1,102 pounds) of cultured products a day, equivalent to 5,000 hamburgers, this facility makes scalable cell-based meat production a reality.

“This facility opening marks a huge step in Future Meat Technologies’ path to market, serving as a critical enabler to bring our products to shelves by 2022,” said Rom Kshuk, CEO of Future Meat Technologies. “Having a running industrial line accelerates key processes such as regulation and product development.”

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World First As Human ‘Breast Milk’ Is Created In A Lab

By Rachel Moss

Parents could soon have another option when feeding their babies, because the world’s first human ‘breast milk’ has been formulated in a lab.

A female-led start-up, Biomilq, has successfully created milk from human mammary cells (female breast cells). The company says their milk is the closest ever match to the “macronutrient profile” of the real deal, with the same types of proteins, carbohydrates, fatty acids and bioactive lipids.

The product does lack the antibodies in breast milk straight from the mother, but the company’s co-founder and chief science officer, Dr Leila Strickland, told Forbes: “Even without antibodies, the nutritional and bioactive composition of our product will be much closer to that of breast milk than to bovine-based infant formula… our product will support immune development, microbiome population, intestinal maturation, and brain development in ways that bovine-based infant formula fundamentally cannot.”

They’ve called their product the “world’s first cell-cultured human milk outside of the breast” and say it will be available to buy within the next three years. 

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LAB-GROWN MEAT IS NOW AVAILABLE FOR DELIVERY FOR THE FIRST TIME EVER

by ANNA STAROSTINETSKAYA

SINGAPOREANS CAN NOW ORDER KATSU CHICKEN CURRY, CHICKEN & RICE, AND CHICKEN CAESAR SALAD MADE WITH EAT JUST’S INNOVATIVE CELL-BASED CHICKEN THROUGH DELIVERY APP FOODPANDA. 

Today, cell-based (also known as “lab-grown” and “cultured”) meat became available for home delivery for the first time in history thanks to a partnership between California-based startup Eat Just and delivery platform Foodpanda. Customers can now order three dishes made with GOOD Meat chicken (a brand under which Eat Just is innovating its cell-based meats) from Singapore-based restaurant 1880: Chicken & Rice with coconut rice, pak choi, sweet chili, chrysanthemums, and microgreens; Katsu Chicken Curry with jasmine rice, heritage carrots, micro shiso, and edible flowers; and Chicken Caesar Salad with kale, romaine, edible flowers, shaved radish, and plant-based Caesar dressing. 

To further promote the eco-friendly nature of growing meat from cells rather than slaughtering animals for meat en masse, each order—delivered by electric bicycles in 1880’s delivery zone—will come packed in sustainable packaging made with bamboo fiber and resin. Each order will also include a Google Cardboard headset that plays a film about GOOD Meat’s connection to the importance of preserving the planet. 

“Food is at the core of our business, and ensuring that we have a sustainable food ecosystem is an important agenda for us. Foodpanda is thrilled to be the first platform in the world to deliver cultured meat dishes so that customers in Singapore can be the world’s first diners to enjoy them from the comforts of their home,” Jakob Angele, CEO of Foodpanda APAC, said. “Together with Eat Just, we hope to bring this to more markets—not just in Asia but also in every country in the world where Delivery Hero [its parent company and an Eat Just investor] brands operate.” 

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THIS INDOOR MICRO-ALGAE FARM MOUNTS TO ANY WALL TO GROW THE SUPERFOOD RIGHT AT HOME!

BY SHAWN MCNULTY-KOWAL  

Coral and algae have a symbiotic relationship, one that biomimicry design can depend on as a model. Coral reefs provide algae with a safe environment to grow along with the compounds needed for photosynthesis, while the algae produce oxygen and supply coral reefs with the nutrients needed to keep their ecosystems colorful and healthy. The algae convert carbon dioxide into nutrient-rich biomass, allowing coral reefs to still thrive even in nutrient-poor waters. Following this cycle and applying it to human life, the health benefits of consuming algae cannot be overstated. In order to incorporate algae, a nutrient-rich superfood, into our homes and daily health rituals, Hyunseok An’s design team Ulrim designed The Coral, an indoor micro-algae farm that looks as good as it is for you.

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Scientists breed new rice variety with ion beam technology


by Zhang Nannan , Chinese Academy of Sciences

scientists-breed-new-rice-variety-ion-beam
The new rice variety Zhongkejing No. 5.

A research team led by Prof. WU Yuejin from the Institute of Intelligent Machines of the Hefei Institutes of Physical Science (HFIPS) bred a rice variety with ion beam breeding technology.

The variety Zhongkejing No. 5, in which “Zhongke” means the Chinese Academy of Science in Chinese, was tailor-made for the advantageous production areas of glutinous ricein Anhui province. Characterized by early maturity, strong resistance, and high nitrogen fertilizer utilization efficiency, it has passed the regional appraisal test in Anhui province and received support from the local government.

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