Lab Grown Meats ~ From Human Cancer Immortal Cells Jul 27, 2023

Lab Grown Meats ~ From Human Cancer Immortal Cells Jul 27, 2023
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The need to produce immortal, food-relevant cell lines is one of the most pressing challenges of cellular agriculture, the field which seeks to produce meat and other animal products via tissue engineering and synthetic biology. Immortal cell lines have a long and complicated story, from the first recognized immortal human cell lines taken from Henrietta Lacks, to today, where they are used to assay toxicity and produce therapeutics, to the future, where they could be used to create meat without harming an animal. Videos The immortal cells of Henrietta Lacks – Robin Bulleri
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FAIR USE FOR EDUCATIONAL PURPOSES
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Mirrored From:
https://www.youtube.com/@IShallNotBeSilent
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Lab-grown meat: the science of turning cells into steaks and nuggets
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https://www.nature.com/articles/d41586-023-02095-6
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Companies making cultured meat are attracting billions of dollars of investment. Here are their biggest challenges.
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04 July 2023

Lab-grown meat: the science of turning cells into steaks and nuggets

Companies making cultured meat are attracting billions of dollars of investment. Here are their biggest challenges.
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Nicola Jones

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“It tastes like chicken.” That’s a common review of UPSIDE Foods’ new trial product. Perhaps that’s not surprising: it is, after all, chicken — at the cellular level. But the fillets are not from a slaughterhouse. They are grown in bioreactors in an urban factory in California.
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A little over a decade ago, only a handful of researchers were investigating the potential of laboratory-made meat. The world’s first cultured beef burger, which reportedly cost US$325,000, was made by Maastricht University biomedical engineer Mark Post, who ate it at a press conference in 2013. Such products are now much closer to market: more than 150 companies around the world are working on cultured meat (from ground beef to steaks, chicken, pork and fish), milk or related ‘cellular agriculture’ products, including leather.
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This June, US regulators passed lab-grown meat, making the country only the second in the world to move this food to market. Two companies, UPSIDE Foods in Berkeley and GOOD Meat (owned by Eat Just in Alameda, California), now have the green light to sell their cultivated chicken (since 2020, small quantities of GOOD Meat’s chicken have been available for purchase only in Singapore). Observers expect at least one product to be available at a US restaurant this year, even if initially sold at a loss. Production plants are being built, and investment has hit $2.78 billion, according to an industry report.
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As commercial activity ramps up, academics in diverse areas, including food science and medical biotechnology, are improving cell culture and refining other parts of the process. The Good Food Institute (GFI), a non-profit organization based in Washington DC that was founded in 2016 to promote alternatives to animal products, has handed out $17 million through more than 100 research grants to beef up the science on all aspects of meat alternatives; just over half the money went to cultivated meat. In 2021, Tufts University in Medford, Massachusetts, set up a Center for Cellular Agriculture, where around two dozen researchers now work on aspects from making to marketing cell-cultivated meat. And this April, the United Kingdom funded a Cellular Agriculture Manufacturing Hub led by the University of Bath.
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Advocates say that cultured meat will slim the negative impacts of humanity’s voracious appetite for flesh. Rearing livestock uses vast amounts of land and accounts for about 15% of global greenhouse-gas emissions. Consumption of red and processed meat has been linked to heart disease, diabetes and cancer; chicken farms can spread viruses such as avian influenza and promote antibiotic resistance; fish farms can pollute ocean waters. Globally, 80 billion animals die for our dinners each year — and a joint report by the United Nations and the Organisation for Economic Co-operation and Development predicts that global demand for meat will rise by 15% by 2031, thanks to a growing affluent population.
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A better burger
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The general recipe for cultured meat is to take a biopsy from an animal, nurture the cells in a nutrient bath so they multiply, coax them to differentiate into mature muscle or fat, and perhaps exercise the muscle cells and get them to bind into fibres. Some products, including one of GOOD Meat’s offerings, combine animal cells with plant materials to make for a meaty-tasting nugget. Others, such as those from Aleph Farms in Rehovot, Israel, more ambitiously aim to make complex structures, including steak.
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