The cell sample takes roughly two weeks to grow into the desired size, Tetrick said which is “about half the amount that a chicken would take.” Next is converting the meat into the finished product, whether that’s a chicken breast or nugget, or beef burger or steak. <\/em><\/strong><\/p>\n“What’s cool about it is you can start to tweak the texture,” Kimbal Musk, a chef, philanthropist and cofounder and executive chairman of The Kitchen Restaurant Group, said at Life Itself. “Alternative meats can be too spongy or they can be too firm and, frankly, even bad chicken can be, too. With this technological approach to things, you have the ability to adjust that and really tweak it for a palette that matters to you . ” <\/p>\n
“The first time I cooked this was probably two years ago and I tried it again this morning,” he said during a June 2 session of Life Itself. “It is remarkably better, which means it’s technology that you’re constantly improving.” <\/p>\n
I tried the Upside Foods cultivated chicken breast Kimbal cooked during that Life Itself session. The chicken’s texture and fibers were nearly identical to that of regular chicken, but the flavor profile seemed to be missing some element I couldn’t put my finger on. <\/p>\n
Granted, making cultivated meat as similar to regular meat as possible is still a work in progress. However, this discrepancy could also be due to the fact that traditional meat’s flavor is influenced by myriad factors involved in the agricultural process, I learned from Valeti – including the conditions in which animals are raised and the feed they’re given. <\/p>\n
A panacea for hearth and health? <\/h3>\n<\/p>\n “Whether it’s animal welfare, climate, biodiversity or food safety, (there are) a lot of really important reasons to change how we eat meat,” Tetrick said. <\/p>\n
For one, few to no animals would have to be farmed and used for cultivated meat, and therefore hundreds of millions of acres of land wouldn’t be needed to grow feed for them. <\/p>\n
“The holy grail, if we all do our job right, is that you only need one animal in the initial biopsy,” Kaplan said. “You can do what we call ‘immortalize’ those cells so they essentially propagate forever.” <\/p>\n
A single cell could make hundreds of billions of pounds of meat, Tetrick said. “There’s no ceiling.” <\/p>\n
The Intergovernmental
<\/strong>Panel on Climate Change’s 2022 assessment report said that cultivated meat is an emerging food technology that could help substantially reduce global emissions from food production, because of its “lower land, water, and nutrient footprints.” <\/div>\n\n
\n
Whether cultivated meat will require less water is debatable and remains to be seen, Kaplan said, “because you still need a lot of water for cellular agriculture.” <\/p>\n
And cellular agriculture may or may not result in a substantial reduction in energy use, according to the IPCC. <\/p>\n
Lessening human encroachment on land and oceans for agricultural use could also preserve biodiversity, Tetrick said. <\/p>\n
Nutritional quality and impacts on human health are areas where “I think cultivated meat can shine, because the process is much more controlled than traditional agriculture,” Kaplan said. “You have more control of inputs and outputs to the system, meaning less chance for contamination and less chance for variability. … You can sort of make sure only the best parts of meats end up in the meats that you make or grow, as opposed to the animal where you kind of have what’s there. “<\/p>\n
Those tailoring possibilities include adjusting nutrient profiles, “whether that’s less saturated fat and cholesterol, or more vitamins or healthy fats,” said Valeti of Upside Foods. “Imagine if we could produce a steak with the fatty acid profile of salmon.” <\/p>\n
Eating too much saturated fat and cholesterol can increase risk for a heart attack or stroke. <\/div>\n
Traditionally grown animals are given high doses of antibiotics to combat disease or contamination from bacteria such as salmonella and E. coli, Valeti and Tetrick said. <\/p>\n
“You have lots of chickens in a facility and their throats have to be slit,” Tetrick said. “You have blood and you have feathers and live animals bumping up against each other. Or, (with cultivated meat), you have a stainless steel vessel that is entirely contained without all that.” <\/p>\n
\n
\n
Because cultivated meat producers don’t expect to use antibiotics – or at least large amounts – cultivated meat could also alleviate the antibiotic resistance problem among humans, Kaplan said. Cultivated meat also shouldn’t need synthetic growth hormones, the subject of debate over their potential impact on human health, puberty and cancer. The US Food and Drug Administration maintains that approved synthetic hormones are safe for humans eating meat from treated animals.<\/div>\n
And since cultivated meat would require less contact with animals and use of their habitats, it could also lower the risk of more virus spillover from animals to humans, according to the IPCC. <\/div>\n
The top two human drivers of zoonotic disease – which Covid-19 is – are the increasing demand for animal protein and unsustainable agricultural intensification, according to the UN. <\/div>\n
“This field is not intended to initially displace traditional animal agriculture. There (are) too many needs right now,” Kaplan said. “But it’s going to start slowly and build.” <\/p>\n
As promising as it may seem, it’s unclear whether certain aspects of cultivated meat will be problematic. <\/p>\n
Affordability for consumers remains to be seen. <\/p>\n
While people in Singapore are able to enjoy cultivated meat, Americans await approval by the FDA and the Department of Agriculture. These agencies announced in 2019 they would jointly oversee the production of cultivated animal foods to ensure marketed products are “safe, unadulterated and truthfully labeled.” They began seeking insights on labeling in September. <\/div>\n
“The nomenclature is one of the things to be working on with the regulators, because it is real meat,” Valeti said at Life Itself. “If someone’s got, let’s say, an allergy to meat or fish, they should know this is real meat. So, it’s going to be called meat but the prefix is \u200b\u200bwhat we’re working on.” <\/p>\n
The Academy of Nutrition and Dietetics emphasized “the need for a better understanding of the long-term health effects of cultured meat and poultry products,” according to a comment letter it sent to the USDA. “There is also little available information about the bioavailability of nutrients in, or the nutrient density of, cultured meat and poultry products.” <\/div>\n
The topic of meat is “a very difficult one because it’s very culturally charged,” Christiana said at Life Itself. “It has all of these tradeoffs between access, health, sustainability, animal welfare and, of course, as my husband cares about as a chef, taste is a really important thing to keep in common. It’s an issue of major debate.” <\/p>\n
But if cultivated meat ends up checking all the important boxes, “it will be a great achievement when people can eat the meat they love without slaughter,” Valeti told CNN in an interview. <\/p>\n<\/div>\n
CNN’s Fareed Zakaria, Amy Woodyatt, Danielle Wiener-Bronner and Michelle Toh contributed to this report. <\/p>\n
.<\/p>\n","protected":false},"excerpt":{"rendered":"
“Cultivated meat is real meat grown directly from animal cells,” Uma Valeti, founder and CEO of Upside Foods, said via email. “These products are not vegan, vegetarian or plant-based – they are real meat, made without the animal.” “The process of making cultivated meat is similar to brewing beer, but instead of growing yeast or …<\/p>\n
How ‘lab-grown’ meat could help the planet and our health<\/span> Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[8],"tags":[325,17922],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"fifu_image_url":"https:\/\/cdn.cnn.com\/cnnnext\/dam\/assets\/220524114619-01-cultivated-meat-super-tease.jpg","_links":{"self":[{"href":"https:\/\/harchi90.com\/wp-json\/wp\/v2\/posts\/38831"}],"collection":[{"href":"https:\/\/harchi90.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/harchi90.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/harchi90.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/harchi90.com\/wp-json\/wp\/v2\/comments?post=38831"}],"version-history":[{"count":0,"href":"https:\/\/harchi90.com\/wp-json\/wp\/v2\/posts\/38831\/revisions"}],"wp:attachment":[{"href":"https:\/\/harchi90.com\/wp-json\/wp\/v2\/media?parent=38831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/harchi90.com\/wp-json\/wp\/v2\/categories?post=38831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/harchi90.com\/wp-json\/wp\/v2\/tags?post=38831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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