Bill Gates Wants You to Avoid Eating Beef and Switch to Synthetic Meat to Fight Climate Change

How is synthetic beef made?

In order to produce tasty patties, for example, that sizzle and resemble beef in texture and appearance, synthetic beef is typically made with proteins (such as beans or peas), fats (coconut or canola oils), carbs (potato starch), and minerals. Peas, beans, and brown rice are combined with natural fats like coconut oil by one of the leading manufacturers of synthetic beef. Other variations include combinations of soy and potatoes. Sausages, meatballs, and beef jerky are examples of synthetic beef products.

What is the difference between synthetic beef and cultured or cultivated meat?

While synthetic beef is produced from 100% plant-based ingredients, cultured, or cultivated meat (also known as lab-grown meat), is created using animal stem cells ethically harvested from cows and grown under ideal conditions in a nutrient-rich cell medium inside bioreactors The cells multiply, grow, and differentiate to become muscle and fat cells, which later grow to become muscle and fat tissue. Since it does not require raising and killing animals, the entire process from stem cells to finished product is humane.

When did synthetic beef come about?

In reality, meat substitutes have been around for hundreds of years. Tofu, a protein-rich bean curd made from soybeans, may be the most well-known example. According to legend, tofu was created in China in the second century. A flexible substitute protein source, tofu takes on the flavors of other ingredients. Tofu gained mainstream popularity in America in the late 1960s.

The beginning of cultured meat

Most experts agree that a NASA-funded research project at Touro College in New York in 2000 was the first to produce cultured meat. They used muscle tissue taken from a goldfish to create fish in a lab.

But in 2013, Mark Post from Maastricht University created the first cultured beef burger patty, marking the first significant advancement. It took two years and more than $300,000 to develop from more than 20,000 tiny strands of muscle tissue. A few businesses started concentrating on cultured meat in the years that followed, while others continued to advance and develop the synthetic meat industry.

How much does synthetic beef cost to manufacture?

A recent report by the Good Food Institute (GFI) claims that there is still a sizable price difference between real meat and plant-based, or synthetic, meat. The average cost of a pound of beef is $3. 95, compared to $7 for a pound of Beyond Meat, for instance. 79 a pound. By 2023, according to GFI, price parity may occur much more quickly than anticipated.

The cost of cultured meat

Since Mark Post’s $300,000 hamburger, cultured meat has advanced significantly. Currently, dozens of companies are working on low-cost lab-grown meat. Although there is still a long way to go, the price has decreased significantly. Price parity will be attained as manufacturing scale increases and costs for cell growth medium and other materials decrease. Based on studies that have been supported, GFI asserts that by 2030, cultured meat could be cost-competitive with a variety of types of animal meat.

Is synthetic beef genetically modified?

Genetic engineering is used by companies that produce plant-based meat to make “fake” meat as real as possible. GMO techniques, used for a variety of purposes, have become more and more successful in the food industry, particularly with meat substitutes.

Cultured meat can be developed with non-GMO processes. The majority of the cultured meat industry currently uses GMO to increase efficiency and effectiveness, depending on each company’s unique strategy, despite a few companies saying they are developing non-GMO products.

Is synthetic beef healthier than real beef?

Synthetic burgers provide comparable amounts of calories, protein, iron, and other micronutrients to ground beef. For instance, the Impossible Burger includes additional zinc and B vitamins, both of which are abundant in beef. However, despite their efforts to replicate the taste and texture of real beef, alternative meat products should be used sparingly.

The nutritional value of cultured (or lab-grown) meat is identical to that of traditional meat. The advantages of cultured meat over conventional meat, which is produced in a sterile, tightly controlled environment These common issues with factory farming and conventional meat production can be partially or entirely avoided when meat is grown from cells:

  • Chronic disease caused by harmful cholesterol and saturated fat. Both conventional beef and beef from plants are high in saturated fats, which can increase cholesterol levels and cause chronic diseases. When meat is produced from cells, saturated fat and cholesterol levels can be regulated without compromising flavor.
  • Antibiotic resistance. Antibiotics are given to livestock raised in crowded, unhygienic conditions on factory farms in order to either prevent or treat illness. However, this practice runs the risk of giving animals antibiotic-resistant bacteria, which increases the risk to humans when animal meat enters the food chain. The issue with antibiotics is resolved when the need to raise animals is eliminated, as is the case with plant-based and cultured meat.
  • Growth hormones. Growth hormone use in factory farms has a well-known economic benefit. The effects of such hormone use on meat consumers’ health are less well known and still up for debate. Avoiding growth hormones in animal meat is still advised even though the research is still preliminary. Your choices today would be to only purchase hormone-free organic meat or plant-based substitutes.
  • Zoonotic diseases. Over time, the production of meat worldwide has contributed to the spread of diseases from animals to people. In fact, 22% of foodborne diseases are linked to global meat production Examples include highly pathogenic avian influenza and African swine fever. The risk of foodborne illness is anticipated to be significantly reduced with lab-grown meat in sterile, tightly controlled environments—possibly even negligible.

When will synthetic steaks and burgers be in restaurants?

Synthetic meat is already widely available in restaurants. Cultured meat is another story. The cost of production and the need for regulatory approvals are the two main barriers to mass production of cultured meat for restaurants. According to initial predictions, cultured meat would be widely accepted by 2021. Since 2021, there has only been one location in the world where customers can place an order for cultured meat on a menu.

The world’s first lab-grown meat “restaurant” opened in Ness Ziona, Israel, in the same year, allowing customers to sample their cultured chicken dishes (for free). Singapore’s approval of the sale of lab-grown meat in December 2020 marked the first time cultured meat had ever been granted a license for sale anywhere on Earth. According to various timelines for regulatory approval, cultured meat is anticipated to become accessible in a number of other countries in the following one to three years.

Cultured meat is the future

Although the cost of producing cultured meat is steadily declining, the goal of making it widely accessible and reasonably priced for the general public is still years away. Steakholder Foods, formerly MeaTech 3D, is focused on perfecting its distinct 3D bioprinting technology and cultured meat production process because the benefits for the environment and food security are enormous. With the help of Steakholder Foods’ technology, high-quality whole cuts of meat can be produced in a fraction of the time it takes to produce conventional meat.

And while it might take some time for our whole-cut meat products to appear in stores and restaurants, you might be able to purchase our hybrid products made with plant-based ingredients and cultured meat sooner. These products offer the distinctive flavors, aromas, and texture of real, savory meat while having a shorter wait time.

Bon Appetit!

What Is Synthetic Meat?

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