Lab-grown food is hailed by proponents as the answer to some of the negative problems posed by modern agriculture and food production. But how does it work, and what are the advantages and disadvantages of the process?
Lab-grown food is hailed by proponents as the answer to some of the negative problems posed by modern agriculture and food production — from animal cruelty to greenhouse gas emissions.
Cell culture products are foods made from plant or animal cells.
Meat cells are taken from animal tissue and cultured in a nutrient-rich solution. The cells grow and are eventually placed into bioreactors, which are essentially giant vessels that help accelerate cell growth. Eventually, the cells are separated into muscle, fat, and connective tissue, the three main components of meat.
Then, a process called “scaffolding” is performed. This is the process of trying to turn cells into something that resembles food, such as a steak or a burger.
Lab-grown food is seen as a way to reduce contamination from food production. various estimate It is suggested that about 25% to 30% of global emissions come from food systems.
Meanwhile, lab-grown meat can be produced without the need to raise and slaughter animals, which supporters say is a positive.
In 2013, Mark Post and his team at Maastricht University were the first to produce a lab-grown burger.
Some of the challenges include scaling up the production of lab-grown meat, the current high price of the product and consumer acceptance.
Regulators around the world are embracing the idea of lab-grown food. Singapore was the first country to approve cultured meat for human consumption in 2020.
Watch the video above to learn more about how lab-grown food is made.
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