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Image by Julia Koblitz

WHAT ARE LAB GROWN FOODS?

Lab-grown foods, also referred to as cultured or cell-based foods revolutionised how we produce and consume nourishment. The research history of lab-grown foods traces back to experiments in tissue culture and cellular biology during the 20th century. The inception of tissue culture techniques allowed scientists to cultivate and multiply cells outside their natural environment, setting the groundwork for future developments. However, it wasn't until recent decades that the advancements in cell culture methodologies, tissue engineering, and biotechnology propelled lab-grown foods from theoretical concept to tangible reality. The landmark moment arrived in 2013 when the world witnessed the unveiling of the first lab-grown burger, an event that captured the imagination of scientists, innovators, and the public alike. This pivotal milestone marked the initiation of a new era in food research, catalyzing efforts to refine and scale up the production of lab-grown foods. As scientific understanding, technological capabilities, and cross-disciplinary collaboration continue to evolve, the journey of lab-grown foods unfolds with a rich history of innovation, perseverance, and the relentless pursuit of sustainable, ethical, and efficient nutrition solutions.

HOW ARE LAB GROWN FOODS MADE?

Cell isolation and proliferation

A small sample of animal or plant cells is taken through a non-invasive biopsy or cell culture methods. These cells are cultured in a controlled environment, typically in bioreactors, where they are provided with nutrients, growth factors, and a suitable growth medium to multiply.

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Differentiation

As the cells multiply, they are guided to differentiate into specific types, mimicking the structure and composition of the desired food product (e.g., muscle cells for meat).

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Harvesting 

Once enough cells have been generated, they are harvested, processed, and combined to create the final food product.

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Texture and flavour enhancement 

Additional steps may be taken to improve the texture, taste, and appearance of the lab-grown food, such as adding plant-based compounds for color or texture.

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BENEFITS AND CHALLENGES 

BENEFITS

  1. Sustainability: Lab-grown foods require significantly less land, water, and energy compared to traditional agriculture, helping to mitigate the environmental impact of food production.

  2. Reduced Animal Suffering: By producing meat without raising and slaughtering animals, lab-grown foods offer a more humane approach to food production.

  3. Food Security: Lab-grown foods could provide a solution to food shortages and the rising demand for protein as the global population increases.

  4. Customization: The production process allows for precise control over the nutritional content, flavor, and texture of the final product.

  5. Reduced Foodborne Illness: The controlled environment of lab-grown food production reduces the risk of contamination by pathogens.

CHALLENGES

  1. Cost: The current production process is expensive, mainly due to the cost of growth factors, culture media, and bioreactor operations.

  2. Scale-Up: Transitioning from small-scale laboratory production to large-scale commercial production remains a significant hurdle.

  3. Regulation and Safety: Lab-grown foods are subject to regulatory scrutiny to ensure their safety and proper labeling.

  4. Acceptance: Consumer acceptance of lab-grown foods, particularly among those who are accustomed to traditional farming practices, is a challenge.

  5. Texture and Taste: Achieving the exact texture and taste of conventional foods can be challenging, though significant progress has been made in recent years.

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