Emerging opportunities - new methods New technologies are leading to new food production possibilities, such as lab-grown meat. A good example of this is the work being carried out by Californian-based Finless Foods, which grows edible sources of protein from isolated fish muscle cells. These cells are fed salts, sugars, amino acids and proteins, and developed into 3 important cell types that form muscle fibre.15
“It not only doesn’t involve killing animals for food, it not only doesn’t involve destroying the ocean ecosystem, but it also can create fish that is extremely fresh and completely mercury and plastic-free, as well as being growth hormone-free and antibiotic-free.”15 Mike Selden, Co-Founder, CEO, Finless Foods told Fi North America and SupplySide West 2019, Food ingredients Theater attendees.
“At the end, we are left with a high-quality ingredient, high-quality cell paste that has all these qualities currently found in fish.”15 Selden’s point is that this technology is not only sustainable and environmentally friendly; but also, potentially cheaper and faster than traditional production methods. Tuna farming, for example, has been a failure and the amount of tuna caught in the wild is strictly controlled. Growing tuna meat in the lab could therefore be a highly efficient way of meeting market demands; while only a percentage of a catch will end up on someone’s plate, 100% of the meat grown in the lab is edible. Selden said:
“This technology could also revolutionize the way seafood is distributed. Instead of needing a distribution network from the boat to the consumer, a more localized distribution system centred in dense urban cores can be created.”15 In other words, tuna meat could be produced in a lab in a city like Las Vegas, for example, and delivered directly to nearby restaurants and shops. One reason why lab-grown meat is increasingly seen as a viable investment is because what consumers consider to be acceptable, is changing. The same is true for insect-based protein. This is in part due to growing interest in sustainable sources of protein, as well as demand for adventurous culinary experiences. Insect-sourced protein therefore signals more than just the emergence of a new potential source; it underlines appetite for a complete rethink of current agricultural methods and technologies.
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