Cellular meat grown in laboratories could become the new norm in the next 5 years as researchers try to determine what people think of the invention.
As the animal rights movement grows in strength, more people are now looking for alternatives to a good stake.
The idea of lab-grown meat seems to have become quite popular around the world.
Simon Somogyi, director of the Longo’s Food Retail Laboratory, and Arrell Chair, a food expert at the University of Guelph in Canada, said that the production of cellular meat requires stem cells from an animal which can be ‘grown in a fermentation vessel which then ferments and creates meat.’
don't worry, before that happens this will 👇🏻
(and it'll also help curbing farm emissions)https://t.co/yrbcGrgX8y
— #1⃣9⃣!!!🇲🇾 (@SiriuslyCold) April 22, 2021
According to Sudbury.com, he went on to say:
“So effectively the product of that process is meat that is identical to meat that would come from an animal.”
Somogyi is of the mind that cellular meat may start making its supermarket appearance in the next 5 years, while market researcher Technavio has said that the global cultured meat market has the potential to grow by over $200 million within the next 3 years.
For over 10,000 years humans have practiced agriculture on the land. Incredible to think that in the next 5 – 10 years we could see a shift away from convention and the beginning of a new agricultural revolution in cellular agriculture.#labgrownmeat
— Phil Metcalfe (@PhilMetcalfeEnv) April 20, 2021
While trying to understand whether people would support such a product, the University of Guelph has joined forces with cellular agriculture companies Second Harvest and Cellular Agriculture Canada to conduct a study into the matter.
“There’s a bit of a yuck factor and uncertainty and hesitancy about something that is very new and complicated.”
Another chance to hear @NickMarsh6 tasting some lab-grown chicken at a restaurant in Singapore later – the first place in the world to sell it. Would you try it? Join @SheilaDillon at 3.30pm on @BBCRadio4 #labgrownmeat #cellularmeat #culturedmeat https://t.co/wbolm8Rq9T
— The Food Programme (@BBCFoodProg) April 19, 2021
The tech is still in its early stages, and Somogyi explained that it is only ‘very basic meat that we’re talking about.’
He said that it’s currently impossible ‘to make steak that has a bone attached to it’, but stressed that there are companies that are doing their best to come up with products with specific textures like fish meat and steak.
Somogyi noted that lab-grown meat probably won’t be able to compete with animal meat for the next quarter of a century, as it would have to be produced at a low cost, but its creation will at least give people more options.
Would you be willing to eat meat that was grown in a lab? Let us know your thoughts on the topic by joining the conversation in the comments and please share this article if you’ve found it of value.