Fake Lobster Meat Grown In Labs Could One Day End Up In Supermarkets
A Wisconsin-based startup is developing lobster and other seafood meat in a lab for a more sustainable approach for future food.
A quick overview of how the startup creates lab-grown lobster meat is called “cell-culture meat.” Researchers pick the best lobsters from the coast of Maine, select a small tissue from these lobsters at its Madison facility, isolate individual lobster cells from the tissue then grow the meat in a controlled environment with a nutrient-rich solution called media. Once the meat is grown, it’s ready to harvest.
“You’re really only consuming the meat portion of (lobsters) that only represents about 30% or so of the animal,” co-founder and CEO John Pattison said. “We want to just make the portion that is high value.”
The company belongs to the expanding list of cell-cultured meat startups looking to offer animal-free alternatives to traditional farming and fishing.
A company in California called Eat Just Inc. recently won regulatory approval in Singapore to sell its lab-grown chicken meat.
Back to Cultured Decadence, who said their meat products could be commercially available in just a few years.
No lab-grown meat products have been approved in the US, but there’s been a big push for plant-based products in recent years.
Pattison believes the quick adoption of plant-based meat, like Beyond Meat products, could make lab-grown meat even more popular.
“The trend that we’ve seen on the plant-based side is really encouraging for the cell-culture industry because it shows the conscious decision-making around the environmental impact and nutritional considerations” of meat consumption, Pattison said.
Pattison said lab-grown seafood would alleviate overfishing problems worldwide and the adverse effects fish farms can have on the environment.
Lab-grown meat and plant-based meat are arriving at a time when billionaire elites and central bankers are resetting the global economy with green initiatives to lessen the world’s carbon footprint.
Thanks, but no thanks. Regular meat is fine.
Wed, 05/12/2021 – 22:40