WHAT IS CELL CULTURED MEAT AND WHAT PART DO GROWTH FACTORS PLAY IN THE PROCESS.
To grow cell culture meat, a tiny sample of stem cells is first collected from the animal of choice and multiplied to millions of cells and then differentiated into meat cells with taste and texture that compares to traditional meat. Growth factors are essential for this process as they control proliferation and differentiation of stem cells
The number of players in the cell cultured meat industry is expanding exponentially to develop meat products for hungry consumers. This surge in interest is driven by the projected shortfall in supply of meat, looming safety and environmental concerns associated with conventional meat, and increasing investments into cultured meat start-ups.
Global population in 2020 7.8 billion
and projected to reach 9.7 billion in 2050
Livestock responsible for 77% of all agricultural land use and 14.5% of global greenhouse gas emission
Primary concern for each country is food security
200 million animals slaughtered every day increase in meant consumption expected to continue at 3% annual rate
The demand for meat is growing at a very fast rate. By 2050, when we have close to 10 billion people, we will need approximately 56% more food in 2050 than we do now. We need to prevent land-use as we currently use 50% of the worlds vegetated land for meat production. CCM, even in its early stages, shows great merit over conventional meat:
- Does not involve killing of animals, as it takes only a small sample of muscle cells from an animal.
- In comparison to conventionally-produced meat, CCM uses 7-45% less energy, 90% less land, 82-96% less water with 78-96% lower GHG emissions.
- CCM opens the prospect for land reforestation and restoration of endangered species.
- Offers an opportunity to change composition of nutrients to make the meat healthier. For example, replacing harmful fats with healthy fats like omega-3 to help prevent heart disease