Test-tube meat: Have your pig and eat it too

Dutch researchers suggest growing synthetic meat locally on a small scale by using the pigs as “living cell banks” rather than killing them in a slaughterhouse, according to a May article in National Geographic. Startup companies are trying to synthesize meat from animal muscle cells using tissue engineering to create faux beef, chicken and pig, giving livestock a break. Critics argue flavor is key to avoiding the “huge yuck factor of petri dish meat,” the article stated.

Oscar Sjogren

Real breakthroughs are being made in areas like sustainability, food safety, nutrition and agriculture. And FutureFood 2050—through this website and other media, and in an upcoming film—will keep you connected.

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