Global demand for meat is growing. Without innovation, this will put more pressure on land clearing and greenhouse gas emissions. Could cultured meat be the solution?
Take a few cells of Japanese quail from a real animal, reproduce them in a giant vat using a similar method to growing a sourdough culture, separate the meat cells using a centrifuge, then mix the resulting goo with butter, brandy, port wine and various herbs and spices.
Instead, Peppou wants to make a novel product that meat eaters will “choose for selfish reasons” because it is delicious, or to achieve certain nutritional goals.already being exported to high-end restaurants in SingaporeAs the global population grows and becomes wealthier, the United Nations’ Food and Agriculture Organisation predicts meat consumption to grow 12 per cent from 2020 to 2030, which will put pressure on greenhouse emissions and land use.
A spokesperson for Watt said: “Statistics associating Australia with deforestation often combine clearing of primary forest, re-clearing of regrowth forest, and clearing of non-forest vegetation into a single number and do not include the extent of forest regrowth and establishment occurring within Australia.”
Australian beef is mainly grass fed rather than raised on grain in feedlots, and it already has much lower emissions than the global average, but it is still high compared with other meat and other protein sources, mainly because cattle burps and farts are high in methane, a potent greenhouse gas. Globally there are many cultured meat start-ups with products in the pipeline, but most are trying to replicate meat that already exists, such as a steak or a chicken breast.AP
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