What is lab-grown food?

Lab-grown food is food produced by culturing cells, typically meat from animal stem cells, in a controlled environment.

How is lab-grown meat produced?

Lab-grown meat is produced by taking stem cells from animals, placing them in bioreactors with nutrient solutions, and allowing them to multiply into muscle, fat, and connective tissues.

What are the main challenges facing lab-grown meat?

The main challenges include high production costs, health and safety concerns, regulatory approval, and the need for nutrient supplementation.

Which countries have approved lab-grown meat?

Singapore was the first to approve lab-grown meat in 2020, followed by the U.S. in 2023, while the U.K. approved it for pet food in 2024.

What potential benefits does lab-grown food offer?

Lab-grown food could reduce food waste, improve health by customizing nutritional content, and potentially create new food experiences.

How significant could the lab-grown meat industry become?

According to McKinsey, lab-grown meat could represent half a percent of the global meat supply by 2030, potentially becoming a $25 billion industry.

Lab-grown meat is on the rise — here's how it is made

00:04:05

https://www.youtube.com/watch?v=wNlnSMe8imo

Zusammenfassung

TLDRThe video discusses the promise of lab-grown food as a solution to critical issues like poor animal treatment and climate change. It highlights the environmental impact of traditional agriculture and the rise of cultured meat, illustrated by the first cultured beef burger introduced by Professor Mark Post. The production process is explained, focusing on the use of stem cells and bioreactors. Despite challenges such as high costs and regulatory hurdles, advocates believe lab-grown food can significantly reduce waste and adapt to nutritional requirements. The industry is projected to grow substantially by 2030.

Mitbringsel

🌱 Lab-grown food addresses animal cruelty and climate change.
♻️ It contributes to reducing greenhouse gas emissions from agriculture.
🍔 The first cultured beef burger debuted in 2013, costing €250K to produce.
⚗️ Production involves culturing stem cells in nutrient-rich bioreactors.
💰 Lab-grown meat is currently about 40% more expensive than traditional meat.
🔬 Health and safety concerns arise due to sterile production environments.
🌍 Regulations vary: Singapore leads in approvals, Italy imposes bans.
⚡ Energy requirements for production raise environmental questions.
🧬 Lab-grown food could tailor nutrition without compromising taste.
📈 By 2030, lab-grown meat could be a $25 billion global industry.

Zeitleiste

00:00:00 - 00:04:05
Lab-grown food is being recognized as a potential solution to significant contemporary issues, such as animal treatment, food distribution inequality, and climate change, as agriculture contributes over a quarter of greenhouse gas emissions. High emission foods, including beef and dark chocolate, emphasize the need for alternative solutions. The viability of the cell-cultivated food industry, its processes, and consumer acceptance are examined.

Mind Map

Video-Fragen und Antworten

What is lab-grown food?
Lab-grown food is food produced by culturing cells, typically meat from animal stem cells, in a controlled environment.
How is lab-grown meat produced?
Lab-grown meat is produced by taking stem cells from animals, placing them in bioreactors with nutrient solutions, and allowing them to multiply into muscle, fat, and connective tissues.
What are the main challenges facing lab-grown meat?
The main challenges include high production costs, health and safety concerns, regulatory approval, and the need for nutrient supplementation.
Which countries have approved lab-grown meat?
Singapore was the first to approve lab-grown meat in 2020, followed by the U.S. in 2023, while the U.K. approved it for pet food in 2024.
What potential benefits does lab-grown food offer?
Lab-grown food could reduce food waste, improve health by customizing nutritional content, and potentially create new food experiences.
How significant could the lab-grown meat industry become?
According to McKinsey, lab-grown meat could represent half a percent of the global meat supply by 2030, potentially becoming a $25 billion industry.

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Untertitel

Automatisches Blättern:

00:00:00
From the poor treatment of animals to uneven food distribution and even climate change,
00:00:05
lab-grown food is being hailed by some as a solution for many of today’s biggest issues.
00:00:11
Our global agriculture system is responsible for over a quarter of all greenhouse gas emissions.
00:00:16
Among the worst offenders are beef, dark chocolate,
00:00:20
coffee and fish, based on emissions per kilogram.
00:00:24
There has been a lot of hype around cell-cultivated food,
00:00:27
but how viable is the industry?
00:00:29
What does it entail and, more importantly, will consumers bite?
00:00:34
Can you do the honors and lift the lid on your creation?
00:00:37
Over a decade ago on The Edge we reported on the world’s first ever cultured beef burger.
00:00:42
Unveiled by Professor Mark Post from Maastricht
00:00:45
University it cost around 250,000 euros to produce.
00:00:50
On August 5th 2013, Professor Mark Post from Maastricht
00:00:50
University unveiled the world’s first-ever cultured beef burger.
00:00:50
At the time it cost around 250,000 euros to produce.
00:00:50
And most crucially, will consumers bite?
00:00:51
He went on to set up Mosa Meat,
00:00:52
a company which aims to bring the burger to the masses, and he’s not alone.
00:00:57
There are now hundreds of start-ups developing their own lab-grown products.
00:01:01
But just how do they do it?
00:01:02
It’s a relatively simple procedure, and similar for both meat and plant-based production.
00:01:07
For meat, simply take stem cells from animals’
00:01:10
tissue and put them into bioreactors, or as they’re more commonly known, cultivators.
00:01:11
Then add a nutrient-rich solution and watch the cells multiply into
00:01:14
the three main components of meat: muscle, fat and connective tissue.
00:01:19
Then put the cells into bioreactors or, as they're more commonly known, cultivators.
00:01:24
These cells are then separated and rearranged to build a final edible product.
00:01:28
This part of the process is called scaffolding and can be very complicated.
00:01:32
A steak, for instance, needs a lot more scaffolding than ground meat in a burger.
00:01:37
The entire process takes between two and eight weeks, but the payoff can be huge.
00:01:42
It’s estimated that just 0.001 pounds of cow cells can create up to 4.4 billion pounds of beef.
00:01:50
That sounds like an impressive return, so what’s the hold up?
00:01:53
Well, cost is a big issue.
00:01:56
Currently, lab-grown meat is around 40% more expensive than animal meat.
00:02:01
And then there’s health and safety concerns.
00:02:03
All production must happen in a completely sterile
00:02:06
environment because the cells have no natural immunity from diseases.
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And while traditional meat is nutritionally dense,
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most of its proteins, vitamins and minerals are introduced via animal feed.
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You have to add these nutrients into cultured meat, and it’s still
00:02:21
unclear whether today’s additives provide equal nutritional value in the long-term.
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As a result, regulators can’t seem to align on the technology.
00:02:30
Singapore became the first country in the world to
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approve cultured meat for human consumption in 2020.
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The U.S. followed suit three years later and the U.K.’s Food Standards
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Agency approved use for pet food in early 2024.
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Italy, meanwhile, has banned the production, sale and import of lab-grown meat entirely,
00:02:50
with the government citing its potential negative impact on the country’s farming industry.
00:02:55
France and Romania might do the same.
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The EU so far has not offered any guidance, but if it does green
00:03:01
light use, it could put Brussels on a collision course with angry farmers.
00:03:06
Some critics are also calling for more research into the environmental impact of cultured food,
00:03:11
especially if production is ramped up significantly.
00:03:15
The manufacturing process, after all, still requires an energy source,
00:03:19
but those championing the industry believe the benefits outweigh the negatives.
00:03:24
They say cultured food has the potential to dramatically reduce food waste,
00:03:29
tantalize our taste buds with things we’ve never traditionally eaten
00:03:33
and could provide health benefits by tailoring food to nutritional needs,
00:03:37
such as removing gluten or saturated fats, without compromising on the taste.
00:03:41
According to consulting firm McKinsey, cultivated meat could make up as much as
00:03:46
half a percent of the world’s meat supply by 2030, making it a 25-billion-dollar global industry.