Meat is Good, But Have You Ever Considered Trying the Lab Grown Ones?

The debate between avid meat eaters and non meat eaters can go on forever and ever. Instead of fighting, I personally think both sides need to try lab grown meats because no animals are harmed and yet the look, texture, and probably taste are so similar or even the same. Well, here are the ones you should try.

1. Aleph Farms’ Steak

Steaks taste good, but cows (and other animals) die because of that. Well, Israel’s Aleph Farms has steak that looks, taste, and has the texture of beef cuts, but it’s cell-grown. No animals are harmed or sacrificed to make the meat, so in other words, cruelty free.

This shows that in the future, there will be more options for people who love steaks but dislike the idea of killing animals for food. Other than that, this kind of food technology might save valuable lands and resources. And eventually, those lands can be used for reforestation and better things, right?

Now, this cell-grown steak cooks in about a minute only. When you crave for steaks and you need to eat them fast, just put them on your pan and you don’t have to wait that long. Also, if you own a diner or restaurant that demands quick service, this will be perfect.

2. Insect cells to grow muscle and fat from Tufts University

cultured meat without muscles and fat. photo by World Economic Forum wikimedia commons
cultured meat without muscles and fat. photo by World Economic Forum wikimedia commons

Insects are indeed the food of the future because it’s not just sustainable, they prove to be resourceful for food technology. Natalio Rubio, a researcher from Tufts University has proposed insect-based meat as an alternative.

The purpose of those insects is grow muscle and fat that are similar to a steak. Not the insects themselves, but their cells. Rubio stated, “We end up with insect muscle and fat tissue, without insect legs, eyes and other crunchy bits. Theoretically, we could produce a product that looks like steak, but is insect-based instead of cow-based.”

For this research, Rubio’s focuses on fruit flies and caterpillars. Isn’t it amazing that in the future we’re gonna be eating meat from insects?

3. Crispr technology

Now, this one isn’t actually the meat, but a type of technology to make lab-grown meat. Crispr is a food tech that enables labs to grow sustainable meat without compromising quality of tastes. It functions as a genetic scissors that allows researchers to experiment with DNA of any organisms. With this, labs can grow real beef and chicken using animal cells instead of killing them.

Crispr’s ability to edit gene will provide researchers the ability to tweak an organism’s DNA without going through traditional breeding methods. The technology can also exercise precise genetic edits. An example includes replacing a gene that controls browning with something initiating longer shelf-life.

4. Wild Type’s lab-grown fish

We’ve seen two lab-grown meat, but this one might be the future for all pescetarians out there. Wild Type has developed a lab-grown fish in the form of salmon. They first unveiled their creation at a private taste-test event in Oregon.

Diners were asked to test all kinds of cell-based salmon dishes such as salmon dishes, including ceviche verde, salmon tartare, Hawaiian poke and other favorites like spicy salmon sushi rolls.

This company began researching and developing lab-grown fish in 2018, and the event was their first large-scale test of their man made salmon.

For now, you can only eat Wild Type’s salmon raw because when you cook it with any kind of heat, it loses its texture. However, the company wants to keep improving so that there will be a new version of salmon that can be cooked or modified like the real deal.

5. IntegriCulture’s foie gras

Foie Gras isn’t exactly a meat, but it’s just as popular, especially in bistros or high-end restaurants. Now, we all know that this food is brutal for all those ducks or geese. But they might not have to suffer at all in the future thanks to IntegriCulture.

This company plans to have their foie gras served in restaurants in the next two years. It’s just that they have a challenge to overcome. For now, a kilogram of this “clean” foie gras cost $1,800. IntegriCulture hopes that they can lower the cost as much as possible in order to reach restaurant market by 2021 and then consumer market.

The Japanese cultured meat company makes cruelty-free and slaughter-free meat using real animal cells. Their products look, taste, and cook like traditional meat.

6. Mosa Meat

Driven by greenhouse gas emitted by the livestock sector, Mosa Meat plans to disrupt the $1 trillion meat market with its affordable, cultured meat solution and it specifically targets high-end restaurants. They want the market to enjoy their meat in a matter of just one to two years.

“The livestock sector is responsible for more than 18% of human-induced greenhouse gas emissions. And the burden of meat production is only expected to worsen since global demand for meat is forecast to rise significantly towards 2050,” the company stated.

7. Bonus: Perfect Day’s Lactose-Free Vegan Ice Cream

This one isn’t meat, but this product tries to mimic cow’s milk instead of giving us milk that comes from beans, grains, and the kind. Soon, we all can enjoy cow-free and non-dairy milk as well as all products derived from it that tastes just like the real deal!

What’s crazy is that ice cream’s DNA is identical to dairy. It’s not derived from a cow, lactose free (which is great for all rebellious lactose intolerant foodies), and made synthetically using whey and casein. Whey and casein are the primary proteins responsible for the texture of milk.

According to the company, Perfect Day, they “print a cow’s DNA sesequence as a blueprint that is inserted into yeast-based microflora—tiny living organisms used to make everyday items such as vitamins and probiotics.” Instead of using cows, this procedure uses flora to ferment ferment the product to create a vegan dairy product.

Perfect Day, a food tech startup based in Silicon Valley founded by vegan biomedical engineers Ryan Pandya and Perumal Gandhi. They both are looking for vegan dairy products that are more advanced and indistinguishable from cow-based dairy products.

After the facts of the product, let me tell you the flavors of this vegan ice cream. There are vanilla salted fudge, milky chocolate, and vanilla blackberry toffee. If your mouth is watering already, you’ve gotta hold your horses for a bit because they sold out so quickly. But, you can keep track of them through their website.



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