ONLINE Healthy Nutrition Conference
#Healthynut
IntegriCulture and Shiok Meats have officially entered into a collaboration to scale up the technology on cell-based shrimp meat. IntegriCulture Inc. offers its food grade culture medium (SpaceSalt) and species-blind scalable inexpensive cell culture protocols (CulNet™ System).
Continue reading “IntegriCulture and Shiok Meats collaborate to scale cell-based shrimp meat”
Cattle farming requires 25 kilograms of feed for each kilogram of meat. This basically means that a lot of valuable raw materials are wasted, Cornelia Habacher, one of the founders, explains. “We’ve been thinking about how we can feed the world in 2050. We have looked very objectively into the problem of meat consumption and associated consumption of raw materials. It turned out that there were nothing but plant-based solutions.
Continue reading “Rebel Meat introduces a hybrid hamburger”
by Ariette Matser, Senior researcher Food Processing Technology, Wageningen Food & Biobased Research
The high and increasing consumption of products from animal origin is one of the key factors causing current routes for food production to be insufficiently efficient to feed the growing, and more affluent world population. Meat production is inefficient with respect to the use of land, water and raw materials.
Continue reading “Plant protein structuring towards meat-analogues: new developments and challenges”
Methane from cattle farming is more noxious in terms of global warming than the CO2 produced by all the world’s cars. A team of scientists in Netherlands is investigating the nutritional and eco-friendly potential of insects to replace protein yielded by livestock.
A video report by Al Jazeera English on insects as eco-friendly meat.
Continue reading “Six Legged Meat: Insects As Eco-Friendly Meat (VIDEO)”