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Study: Conventional production may outweigh environmental benefits of lab-grown meat

New research from the University of California, Davis, suggests cultivated meat might not be better for the environment than beef from traditionally raised cattle, and in some cases could be worse. ....

United States , Derrick Risner , Edward Spang , Uc Davis Department Of Food Science , Uc Davis Cultivated Meat Consortium , Uc Davis Innovation Institute For Food , University Of California , National Science Foundation Growing Convergence Research , Food Science , Cultivated Meat , Innovation Institute ,

Carbon footprint of lab-grown meat potentially worse than beef

Study finds scaling up production using existing processes highly energy-intensive. ....

United States , Edward Spang , Derrick Risner , Uc Davis Cultivated Meat Consortium , University Of California , Uc Davis Department , Cultivated Meat Consortium ,

Carbon footprint of lab-grown meat potentially worse than beef

Study finds scaling up production using existing processes highly energy-intensive. ....

United States , Edward Spang , Derrick Risner , Uc Davis Department , University Of California , Uc Davis Cultivated Meat Consortium , Cultivated Meat Consortium ,

Promise for New Proteins | Comstock's magazine

In a West Sacramento lab, Kirsten Kehlet, a product developer for
The Better Meat Co., works with a team of microbiologists,
chemical engineers, chefs and food scientists to develop
plant-based ingredients that blend seamlessly with meat.
Plant proteins such as pea, bamboo and algae are combined with
fibers, fats and flavors to create allergen-free, clean label
formulas that mimic the characteristics of animal protein, says
Kehlet clean label foods have as few (and recognizable)
ingredients as possible. Those formulas are designed to be
blended with animal meats such as ground beef and sausage up to
50 percent, reducing the number of animals used for food and ....

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