The Future of Food: Lab-grown meat as Sustainable alternative

Lab-grown meat: Meat that is derived from stem cells, tried in culture medium which is grown especially from animal cells is an innovation in food technology and is far more compassionate to the animals than one can even think of while satisfying the flesh requirements.

This is actually a new technology that involves the creation of authentic meat from animal cells, growing them in a culture medium without necessarily having to slaughter the animals in order to get the meat.

It begins with the isolation of a few muscle cells, from an animal, which are grown into large populations in a bioreactor. Regarding nutrients and growth factors, the cells are confined in small, compacted cells so that they are able to develop muscle tissues within.

Therefore, what one gets is an instant product that is morphologically indistinguishable from normal meat at the cellular level, but at the same time will eradicate the moral and ecological evils usually associated with normal meat production.

The ideas that were originally considered about the creation of cultured meat were not cheap at all. But with the ongoing improvements in technology, new and much lower cost alternatives have resulted in more of a possibility for mass production of cultured meat.

Further, new processed lab-growth meat products are produced in the meantime using differentiated methods. Originally the technique was employed solely for beef care but later it spread to poultry, pork, even fish, and has scaled up its impact on the food chain massively.

Possible futures for lab grown meat as now it might serve as uniformly produced substitute to traditionally produced meat. This would extend the affordable Cultured meat market and could get near to displacing the traditional meat production in total.

However, it is also important to point out that the lab grown meat appears to possess the ability of slow depollution of meat. As much as cultured meat can be compared with traditional animal farming, it has the edge over the latter because it has low impacts on land, water, and energy, and it emits low levels of greenhouse gases.

Cultured meat also has an impact on environment for the fact that it may lead to creation of new types of food. It gives food science new directions in the possibilities of modifying the taste, texture and nutrient composition of macro-molecules of the meats.

It was such flexibility of the development that could redefine the whole idea of ‘meat’ and make the lab-grown meat into ‘not meat’ but ‘more than meat.’