No, this isn’t another lab meat vision from the Bistro In Vitro restaurant. While today’s meat production will be hard to maintain as the world population increases, there are other ways to get our protein fix.
The Kitchen Insect Farm created by Katarina Unger enables you to grow your own protein source at home. The table-top device provides an environment for Black Soldier Fly eggs to grow into larvae that feed on bio-waste.
It takes the device 432 hours to turn one gram of Black Soldier Fly eggs into 2.4 kilogram of larvae protein. Once matured the larvae self-harvest and fall clean and ready to eat into the harvest bucket of the device. A few of the harvested larvae are selected to be dropped back into the top of the machine and start the cycle again.
We especially appreciate the clean medical look of the device, that subtly counterbalances the stereotypical associations people have with consuming insects.
Bioprinting is already used in experimental medical applications, but it could probably also be employed in the meat-industry. Cultivator, by German Interaction Design students Sarah Mautsch and Aaron Abentheuer, is a speculative design project on how this technology could find its way into the kitchen of the future.
Two years have passed since professor Mark Post announced the arrival of the first in vitro hamburger. Soon, we might be getting a taste of the first lab-grown chicken meat. A bioengineer at Tel Aviv University, Professor Amit Gefen, began a feasibility study funded by a non-profit group called Modern Agriculture Foundation.
The task is much more complex compared to the $300,000 beef burger cooked at Maastricht University, in the Netherlands. Unlike the five-year-long, Google funded project, Gefen aims to grow chicken meat from a single cell.
Dutch researcher and entrepreneur, Willem van Eelen, has died in Amsterdam on the 24th of February 2015. Van Eelen was born in 1923, the son of a doctor, and a child of colonial privilege. After suffering starvation in a Japanese P.O.W. camp during the second World War, Van Eelen imagined growing meat in the laboratory, late 1940. The idea came to him while attending a scientific lecture on how to preserve meat as a psychology student at the University of Amsterdam.
For more than half a century, Van Eelen relentlessly researched and promoted In Vitro Meat, also known as victimless meat, cultured meat, tubesteak, frankenmeat, shmeat, and test-tube meat. Admitted, he was not the first to envision the idea of growing meat – or muscle tissue – outside of the animal, yet his lasting effort to turn the vision into a reality earned him the title The Godfather of In Vitro Meat.
Unhealthy diets are now a greater threat to global health than tobacco. Just as the world came together to regulate the risk of tobacco, a bold framework convention on adequate diet must now be agreed.
Here is an article from the opening address of the sixtieth session of The World Health Organization’s Assembly, Geneva, Switzerland, about the future position of junk food.
Throughout the lands of the Persian Gulf, desertification is a fact of life. As a result, the countries of this region import 90 percent of their food supply. A new technology developed by visionary researchers at the Waseda University, in Japan, might have found the solution to this problem. A special absorbent film that require no soil may be able to grow plants more efficiently than soil farming.
The research team, lead by Professor Yuichi Mori, has developed a hydrogel film that can hold 1,000 times of its weight in water. The scientists are already testing these films in 180 film farms.
Humans have mastered agriculture for the last 10.000 years, during which different climates, cultures, and technologies have driven and defined farming development. Nevertheless, a summer storm, voracious pests or a bad drought can still ruin the harvest and destroy months of hard work. But not anymore, according to Japanese plant physiologist Shigeharu Shimamura, who transfered intensive agriculture under the roof.