Researchers have compared the environmental sustainability credentials of chicken egg white protein powder to an alternative produced using the fungus Trichoderma reesei and precision fermentation techniques. The results are in.
Researchers have compared the environmental sustainability credentials of chicken egg white protein powder to an alternative produced using the fungus Trichoderma reesei and precision fermentation techniques. The results are in.
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Pressures brought on by the ongoing climate crisis are predicted to drive the price parity and race towards product launches for high-tech dairy alternatives using cell-based technology and precision fermentation, according to a panel of experts.
The panel which convened at the recent Global Dairy Summit 2021 comprised of precision fermentation dairy firm Better Dairy CEO Jevan Nagarajah, cell-based dairy firm TurtleTree Labs Chief Strategist Max Rye, and cell-based dairy firm Formo CEO Raffael Wohlgensinger.
Cell-based dairy technology in particular has been estimated to require decades before any tangible results can be delivered due to the many hurdles still in the way of mass production, but according to Rye, the wait is unlikely to be quite so long.
Foods suggested a growing acceptance of non-meat diets in Germany and France. However, consumer awareness around cultured meat remained low.
Even so, 44% of French and 58% of German respondents said they would be willing to try cultured meat, with 37% of French and 56% of German consumers saying they would be willing to buy it themselves.
BioTech Foods has conducted its own research into consumer acceptance of cultivated meat. GettyImages/anyaivanova
To date, limited research has been undertaken in consumer acceptance in Spain, where cultured meat start-up BioTech Foods is located. The company, headed up by co-founder Iñigo Charola, undertook its own research a couple of years ago to gauge public opinion, the CEO explained.