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Everyone is talking about Seaspiracy, the Netflix documentary directed by and starring Ali Tabrizi, a 27-year-old British filmmaker with a lifelong love of the oceans. It’s dominating the top three most-watched spots on the streaming platform across major markets. Celebrities are chiming in with their support and people swearing off fish for good. The Internet hasn’t been this abuzz about a Netflix production since 2020’s Tiger King frenzy this time last year. Seaspiracy is bringing about a sea change, quite literally. It’s so full of mind-bending statistics they’re enough to drown in. Like millions of people across the globe, Tabrizi grew up a fan of marine mammal parks, mesmerized by dolphins and whales. But his discovery of the growing plastic pollution problem turned him into an activist in recent years. This is where the film begins, with Tabrizi becoming a stalwart for a plastic reduction in the name of ocean conservation. He spends his free time ....
CellRx in the UK working on growth factors for cell cultured meat, using a variety of expression systems from genetically engineered plants to fungi, yeast, and bacteria. “But I think we are well positioned because we ve been doing this for a few years, said Ravi, who said Richcore is also working with several food companies in the emerging precision fermentation space, offering its R&D, scale-up and manufacturing expertise to help them scale up.
We re not starting from scratch. We also do a lot of high throughput screening [of microbial hosts] to identify the strains of bacteria, yeast and fungi that will give the best yield of factors.” ....
The ‘meat’ in question would be a “ slurry or paste made out of meat cells, comparable to very finely ground meat, suitable for further formulation into meat-consumer products” as opposed to a next-generation more structured, steak-like product, explain the authors at CE Delft, noting that cells from water-based species can be grown at lower temperatures (15-30°C), saving some heating costs. The economics of cell-cultured meat production “Basic thermodynamics” dictate that growing meat from cells in bioreactors instead of living, breathing, animals should be more efficient, as resources “ are spent on growing only the cells that make up the meat product rather than maintaining the day-to-day activities of an entire animal’s body,” noted GFI senior scientist Elliot Swartz, in an analysis of the studies you can read ....
CellRx on a mission to slash cost of growth factors used in cell-cultured meat production For cell-cultured meat to be commercially viable, we’ll need to see significant movement in the price and availability of growth factors (signaling proteins that stimulate cell growth and differentiation) says UK-based CellRx, which says it can produce a proprietary version of insulin-like growth factor at a fraction of the standard price for IGF-1. One of the many challenges facing cell-cultured meat companies is producing an affordable animal-free growth medium (early prototypes of cell cultured beef, for example, used fetal bovine serum, the liquid part of blood, a byproduct of the livestock industry, which somewhat defeats the purpose of cell-cultured meat). ....