Nomenclature[ edit ] Besides cultured meat and in vitro meat, the terms vat-grown  and lab-grown meat  have all been used by various outlets to describe the product. Clean meat is an alternative term that is preferred by some journalists, advocates, and organizations that support the technology. According to the Good Food Institute the name better reflects the production and benefits of the meat   and surpassed "cultured" and "in vitro" in media mentions as well as Google searches. Winston Churchill suggested in
Steak of the Art: When you factor in the fertilizer needed to grow animal feed and the sheer volume of methane expelled by cows mostly, though not entirely, from their mouthsa carnivore driving a Prius can contribute more to global warming than a vegan in a Hummer.
In this vision of the future, our steaks are grown in vats rather than in cows, with layers of cow cells nurtured on complex machinery to create a cruelty-free, sustainable meat alternative.
Cell culture is one of the most expensive and resource-intensive techniques in modern biology. Keeping the cells warm, healthy, well-fed, and free of contamination takes incredible labor and energy, even when scaled to the 10,liter vats that biotech companies use.
In addition, even in those sophisticated vats, the three-dimensional techniques that would be required to grow actual steaks with a mix of muscle and fat have not been invented yet, though not for lack of trying. This technology would primarily benefit our ability to make artificial organ replacements.
Add on top of that the fact that these three-dimensional wads of meat would have to be exercised regularly with stretching machinery, essentially elaborate meat gyms, and you can begin to understand the incredible challenge of scaling in vitro meat.
Cell culture is hideously expensive, not to mention technically difficult. Even beyond this mechanical engineering issue, when we consider the other raw materials, the nutrients that will feed and sustain these stem cells as they grow into our dinner, the large-scale sustainability of in vitro meat can be called into question.
In fact, of all the fantastic claims of lab-grown meat, the most far-fetched given current technology is that in vitro meat will be cruelty-free.
Of course, many tissue engineers are trying to come up with cheaper and cruelty-free alternatives to fetal calf serum. Algae is currently a much-trumpeted replacement: Algae are remarkable organisms, and they are especially important because their photosynthetic efficiency, the rate at which they convert sunlight into sugars, is significantly higher than plants like corn.
This efficiency allows for the production of the same amount of stuff in a much smaller area, with fewer inputs. Scaling, it turned out, killed these plans the last time we tried them.
Scaling algae production in open ponds proved an enormous challenge, with the gains in efficiency fading as the controlled environment of the lab was traded for ponds where cells crowded and shaded each other while having to fight off infections and predators.
At the same time as algae failed to deliver, the Green Revolution significantly improved yields of conventional crops, and algae was slowly transformed into a specialty product rather than the base of the food pyramid.
The real issue is the ever-growing demand for meat, and our unwillingness to eat less of it, regardless of the environmental cost. Perhaps someday soon we will be able to outgrow our taste for flesh, not by producing it artificially or by genetically engineering people to be disgusted by meat another far-out fix but by changing the price of meat to reflect its true environmental cost.
Meat image via Shutterstockcell culture image via Shutterstock.Cultured meat, also called cell-based meat, lab-grown meat, clean meat, synthetic meat, or in vitro meat, is meat produced by in vitro cultivation of animal cells, instead of from slaughtered animals.
It is a form of cellular agriculture.. Cultured meat is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine.
Lab meat, also known as "in vitro" meat or clean meat, is grown from just a few stem cells taken from a living animal. The first lab-grown meat was consumed in at a news conference in London. It was a burger made by Mark Post, a pharmacologist at Maastricht University in the Netherlands, and the two tasters reported that it was a bit dry.
Contrary to lab-grown meat, 6 the meat substitute created by Impossible Foods contains a mix of wheat, coconut oil, potatoes and "heme," the latter of which is derived from genetically engineered (GE) yeast.
Impossible Foods was founded in by Pat Brown, a Stanford University chemist. In a Pew survey, 80 percent of people said they simply weren’t willing to consume meat that was grown in a lab. Get CLEAN FOOD and help support our mission to keep you informed: The Health Ranger Store lab verifies everything we sell with accredited testing .
Eating conventional meat can also lead to listeria, E. coli or Campylobacter infections.
It can mean toxoplasmosis (dangerous for pregnant women) or, in rare cases, Creutzfeldt-Jakob disease. That doesn’t mean that lab-grown meat would be percent safe, just much safer. For some people there’s an ick factor to the idea of lab-grown meat, but its backers say that cultured meat may help alleviate the environmental and health challenges posed by the world’s.