The food revolution Lab-grown meat will be on our plates soon, but it won’t be what you’re expecting
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The food revolution
The food revolution Lab-grown meat will be on our plates soon, but it won’t be what you’re expecting Until four years ago, stem-cell biologist Sandhya Sriram had never eaten seafood. Then she visited a shrimp farm in Vietnam and realised she had to give it a go – which was odd, given what she saw there. The conditions were “disgusting”, she says. The shrimp appeared to be growing in sewage, and were drenched in antibiotics and bleach to clean them before consumption. “These are things that should never be associated with food. That was my motivation.” “ Unlike the real thing, cultured meat is almost cruelty-free” Sriram went home to Singapore, quit her lab job and started a company called Shiok Meats. With co-founder Ka Yi Ling, she set about discovering how to grow shrimp muscle tissue from stem cells – in other words, how to create shrimp meat without actual shrimp. Shiok is now close to doing something that has been talked about for decades but never realised: putting lab-grown meat onto people’s plates. Sriram says her company is on course to launch its cultured shrimp meat (pictured above) next year, an ambitious goal that would put Shiok at the forefront of a food revolution that could be a game changer for humanity. It is also the first step towards an alternative to an industry that has done terrible damage to the environment, poses an existential threat to human health and causes untold suffering to billions of animals every year. It is too soon to declare that the age of cultured meat has arrived, but as commercialisation nears, difficult questions are being asked and there are many unknowns. Will regulators approve it? Will consumers eat it? Is it safe? And is it as environmentally benign as proponents claim? The dream of growing meat in a lab instead of on a farm goes back 25 years. The first patents were issued in 1995, and in the early 2000s, NASA funded research with the aim of finding new ways to make nutritious food for long-distance space travellers. Things got more serious in 2013, when a patty made from cow muscle fibres grown in a lab was cooked and eaten at a press conference. This was a “defining moment” for cultured meat, says sociologist Neil Stephens at Brunel University London, elevating it from futuristic possibility to practical reality. Companies quickly sprang up all over the world, driven by a desire to right the wrongs of livestock farming. Unlike the real thing, cultured meat is almost cruelty-free: aside from biopsies to obtain stem cells, no animals are harmed. In theory, the environmental footprint – all that land, water and pollution – shrinks to almost nothing, although this is the subject of much debate. Perhaps best of all, antibiotics become unnecessary. In return, we get sin-free real meat, in as large a quantity as we can eat. Download 0.96 Mb. Do'stlaringiz bilan baham: |
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