If we are to produce sustainable and healthy food for the global population of nine billion people that is projected in 2050, then we must think along completely new lines.
Imagine this: With a clear conscience you sink your teeth into a juicy and tasty hamburger. No animal has been slaughtered to deliver the meat, no new forest felled to make way for animal feed, no bovine methane burps have affected the climate and no slurry has been released into the environment. The hamburger also has a satisfyingly low fat content and the fat consists only of fatty acids that are good for you.
Does this sound like something from Utopia’s kitchen? It does not need to be the case, according to senior scientist Niels Oksbjerg from the Department of Food Science at Aarhus University. He and his colleagues have the expertise to create muscle (meat) cells in the laboratory and are itching to develop the technique to make it possible to produce meat with the ultimate sustainability for the world’s growing population.
- If you have one embryonic stem cell from, for example, a calf, then you can produce an infinite number of new cells. Theoretically, you can produce meat for the whole world from one stem cell, says Niels Oksbjerg.
From research to red meat
Theory is one thing while practice is another. Before farming moves into the laboratory a lot of research and development must be carried out – but the senior scientist is not starting from scratch.
Continue reading ‘Meat produced without animals using stem cells’
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