The future of the burger

burger

A burger made with cultured meat.

By 2030, the average person is expected to consume around 45 pounds of meat annually, according to a study from the Food and Agriculture Organization of the United Nations.  That’s a number that rises substantially in the United States. The strain that will put on the planet is extreme, to say the least. But according to developing lab science, soon you can have your burger and eat it too.

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Why is lab-grown beef better than ranchers raising cows?

future food

If they can grow muscle, can they make meat?

Modern Meadow is a startup based in Brooklyn, New York. They are aiming to commercialize leather and meat products that are not made from slaughtered animals but brewed in cell-culture vats. If it works, and if the market embraces the resulting products, it would lead to vast savings in water, land, and energy use associated with livestock production.

 

 

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3D printed meat may be coming sooner than you think

Modern Meadow is developing technology to provide instant meat.

You have probably read about the “Googleburger,” so named because Google’s founder Sergey Brin bankrolled it. Have you heard of Modern Meadow, though? Modern Meadow is developing the technology that will someday in the distant future provide the meat counterpart of instant coffee: instant beef!  For now, it is focusing on synthetic meat made with 3D printers.

 

 

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World’s first lab-grown hamburger will cost $325,000

The Frankenburger will cost $325,000.

The “Frankenburger,” an in vitro meat is about to be served to a select number of guests in London in the United Kingdom during the first week of August. The Frankenburger is synthetic meat grown from harvested cow stem cells. Each consists of 3,000 grain-sized strips of artificially created beef.

 

 

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Doubt cast on advantages of organic produce and meat

Researchers say organic foods are no more nutritious and no less likely to be contaminated.

Are organic fruits and vegetables more nutritious than conventional fruits and vegetables?  Maybe — or maybe not.

Scientists at Stanford University have weighed in on the “maybe not” side of the debate after an extensive examination of four decades of research comparing organic and conventional foods.

 

 

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Growing fake meat in a lab could cut greenhouse emissions by 96% according to scientists

meat

Researchers hope to reduce greenhouse gas emissions by producing fake meat in a lab.

Scientists from Oxford University have decided to concentrate their efforts on culturing and growing artificial meat in petri dishes, Instead of focusing on ending the horrendous factory farming practices that inhumanely confine cattle to tight living spaces, and subject them to an unnatural diet of genetically-modified (GM) corn and soybeans.

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Grocery Meat Contains Some Bacteria That is Resistant to Antibiotics

customers shopping for meat

Customers shopping for meat.

High levels of bacteria in meat commonly found on grocery store shelves have been found by researchers.  According to a study released on Friday, more than half of the bacteria is resistant to multiple types of antibiotics.

 

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