We have heard as much about the benefits of going plant-based. But what about cultivated meat? Agatha Wong speaks with Krijn de Nood, co-founder and CEO of Meatable, to find out more about the cultivated meat industry, and how it can change how we look at meat.
While meat analogues and plant-based proteins are gaining prominence in the food and beverage industry, there are consumers who still prefer the unique taste and texture of animal meat. In light of such demand, cultivated meat can serve as an option for the discerning consumer who is nonetheless concerned about the effects their consumption habits can leave on the planet.
Currently, 77% of habitable land is used for animal husbandry; this combines pastures for grazing and agricultural land for feeding. This already has a significant impact on the environment, with wildlife and natural habitats at risk of destruction to make way for growing consumer demand. Furthermore, the rearing of cattle, for example, can also contribute to the emission of greenhouse gases.
On the other hand, cultivated meat can be grown in a laboratory with a few cells and in a few weeks. This not only reduces the time take from farm to fork (or in this case, from lab to fork), it also bypasses any environmental concerns with animal poultry production.
The full article can be found here.