Join Premio at Booth #1477C during the 2019 NAMA Show, Apr 24 – 26 in Las Vegas Convention Center where automatic merchandising professionals meet and explore the latest innovations to improve business efficiency for self-service machines and micro markets.
The world’s population is continuing to expand as the current population gets older. The larger the population grows, the more food we “require” to survive and live comfortably. Because of the increased demand, protein sources like meat and fish, are being depleted because of overfishing and high demand. Ethical concerns for how our proteins are captured and cultivated have been under public scrutiny in recent years because of the controversial videos released on how our food is put into grocery stores and retailers. Large demand for meat is also contributing to negative environmental effects. The mass production of meat is contributing to global warming being responsible for pushing 221.63 grams of CO2 out for only 1 gram of beef. CO2 has caused most of our global warming and its influence on our planet is only going to continue unless we find a solution. Innovative startups and labs have found the solution and are creating lab-grown meat. These startups and labs are gaining momentum because of their work and their famous investors. Microsoft’s and Virgin’s founders Bill Gates and Richard Branson are two big names that are heading this movement. China, Israel, and Tyson foods are also investing large amounts of money into this research. How are these lab-grown meats made possible? Beyond Meat, Tyson Food’s most recent investment, is set to increase their company’s production of “meatless meat”. These meatless meat patties are made from plants and are gaining popularity because of its almost undetectable difference from real meat. Beyond Meat has successfully imitated the texture and taste of beef by using genetically engineered yeast. While this product is still waiting on FDA approval, it’s already being consumed and sold to restaurants, hotels, and universities. Other labs are experimenting with other methods to produce lab-grown meat. Some of these labs are entertaining the in-vitro method, while others are looking to reengineer food by using microalgae which is environmentally sustainable and friendly in regards to their required amount of resources. Fish, on the other hand are facing a shortage because of overfishing. Two-man startup, Finless Foods, is focusing on fish and aims to grow them by using real fish cells. They plan to grow the fish cells by using protein. Each cell is approximated to grow to produce 1 ton of fish meat. Finless Foods’ mission stemmed from the fact that fish production is at its highest level, fisheries and farms are almost all fully exploited. They are also seeking a replacement to their source of stem cell growth (blood from calf fetuses) so that their products are completely cruelty free and cheaper. Finless Foods’ products are set to be ready within 5-6 years. These proteins, although lab-grown, will not be as susceptible to diseases and antibiotics that meat farms inject or feed into their cows. Soon, we may be eating proteins that were created in a lab. Although there are a lot of skeptic people, these products are already garnering support from environmentalists, conservationists, vegetarians, and regular meat eaters. Meatless products are continuing to grow in popularity, proven by sales. “U.S. retail-store sales of products using meat substitutes climbed 16% to $700 million in 2016 and projects that meat substitutes, including frozen, refrigerated and shelf-stable products, will reach $863 million in annual U.S. sales by 2021.” This may be one of the best solutions to the global food production problem, global warming problem, animal mistreatment, and overfishing issue. https://futurism.com/future-meat-eat-wont-come-from-living-organisms/ https://www.forbes.com/sites/michaelpellmanrowland/2017/12/10/tyson-foods-plant-based-meat/#21e07fec7efa http://www.bbc.com/news/av/technology-40496863/lab-grown-meat-the-future-of-food