FOCUS ON – SYNTHETIC MEATS
THE RISE OF SYNTHETIC MEATS: ARE THEY THE FUTURE? The concept of alternative meats has existed for nearly a century, but it isn't until 2013 that the first example of lab-grown meat was made a reality when a beef burger was served up at a conference in London. by Ash Jones
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ince then, the industry has come a long way, with a recent report from Polaris Market Research forecasting the entire sector could be worth nearly $500 million by 2030, offering a number of key benefits over its livestock-based alternatives. Meat alternatives tend to come in two flavours: cultured meats, which are created in a lab by taking cells from animals by using tissue engineering typically seen in regenerative medicine, and plant-based meats, which have existed far longer and are often the key point for discussion when looking into the subject. Both offer significant advantages, but primarily that they both offer alternatives to the rearing of livestock, which is currently a massive source of greenhouse gas emissions, most notably methane. The goal for many activists for decades has been not to eliminate meat consumption entirely, but to encourage people to cut down. 6 Industry Europe
Since the first $300,000 patty hit plates a decade ago, the process has since been applied to other types of meat, ranging from fish to chicken to pork sausages. Those in the industry also believe it could be scaled up, which would also allow it to become more affordable for the average person. Looking at the subject empirically, there is no doubt that the meat and dairy industries are actively contributing to climate change in a significant way. 90% of the food and beverage industry's greenhouse gas emissions come from livestock and many large companies in the sector are looking to reduce the amount of livestock across their supply chains. Some studies have also suggested the industry could rival oil giants in terms of raw emissions. It is also commonly accepted that certain meats, such as red meat and processed meats, are linked with the ongoing obesity crisis.
Cultured meats take a slightly different approach from their plant-based alternatives in that they are real meat, but instead of slaughtering animals, they are grown in a test tube. The technology is still relatively rudimentary, but it is expected that, as tissue engineering comes more sophisticated, the disparity between meat from livestock and its lab-grown cousin will continue to shrink. Plant-based meats, on the other hand, are far more sophisticated and include seitan, a high-protein meat alternative made from wheat gluten, jackfruit, soy (which comes with its own environmental issues) and others that attempt to mimic the texture and flavour of meat. UK readers may be familiar with Quorn, a famously high-in-salt meat substitute that has been available since 1985, and the industry is continuing to grow. According to The Guardian, large meat producers are looking at getting into this
