Formulated Meat

Stem cell cultivated meat – companion or doomed to fail?

Batter and breaded foods originated in northern England during the Industrial Revolution in the early 1820’s. Cotton mill workers and other industrial labourers often had their main meal of the day in the factory canteens. These meals often consisted of battered, oil-fried fish in combination with potatoe fries. These “fish and chips” meals, wrapped in old newspapers, were a staple for generations and are the basic of today’s modern convenience foods.

Fleisch aus Stammzellen – “Jenseits der Zukunft der Hamburger aus dem Labor”

It is obvious that cultured beef should be considered as a serious alternative in the future.
However, many hurdles stand in its way before it arrives onto the consumer’s plate.

Stem cell technology is slowly growing out of its role in the clinical armamentarium against disease and ultimately may make its way to our refrigerators and fast food menu boards.

Demographic and socio-economic changes make it difficult to predict long-term shifts (part 2)

Demographic and socio-economic changes make it difficult to predict long-term shifts (part 1)

The rapid global population
growth puts pressure on the
available food resources. Subsequently
innovative technologies
will become paramount
to increase food and
meat production without further
damage to the ecological infrastructure.
Hybrid-meat products
are a way forward to safeguard
sustainability, nutrition,
and affordability. Key remains
consumer acceptance of quality,
purchase price, and organoleptic
preference.

The production of burgers shows an impressive progress – Part 1

A rapidly increasingly world population grows by some 70 million people a year, coupled with demographic changes and evolving social infrastructures in which
more women enter the professional work place. All that greatly influences food production preparation and consumption patterns.