Lab grown meat: Why bioproduced innovations are having a global impact

When talking about bioproduction, lab grown meat is one of the most famous examples. We have consumed meat from livestock since the early ages of civilization. Lab grown meat or cultured meat offers a future where meat can be cultivated without the need for rearing livestock. Furthermore, alongside lab grown or cultured (animal-cell grown) meat and using tissue engineering, plant derived protein products are also being developed. These all mark a significant milestone as we combat the food and environmental challenges the planet faces.

According to the UN, the global population is set to reach 10 billion by 2050. Demand for food and the huge resources needed to rear livestock is unsustainable if current trends continue. Lab grown food offers the potential to solve food shortages driven by population growth and reduce the environmental impact of climate change. In short, biotechnology breakthroughs in this area are a potential gamechanger for global food supply and the planet.

Cultured meat grown in controlled environments maintains the taste and texture of conventional meat but without the need for slaughter. Stem cells are harvested and then cultivated in nutrient-rich media so that they multiply, producing millions of new cells. Through this process, cultured meat can be grown. The problem we have had since the breakthrough of the first lab grown hamburger over a decade ago was the price point. The cost of the first lab grown hamburger was over $300,000. Although the technology was promising the cost of doing this at scale was prohibitive. More recent studies, supported by the Good Food Institute, show that the scientific progress made to date will make cultivated meat cost-competitive by 2030 with the cost dropping to just $2.57 per pound when manufactured at scale. Standout findings from the study show that, when compared with beef from cattle, cultivated meat can result in up to 92% less global warming and 93% less air pollution, as well as 95% less land.?

Although the lab grown hamburger is the most famous, we need to think beyond the “petri-dish burger.” Global industry insiders promoting this technology are now focusing on moving beyond mimicry products, to completely new products that focus on the consumer and taste. Consensus in the industry is that consumers need new products, not imitations, for example dairy-like ingredients and products are now in development.

At the Technology Innovation Institute, we are combining multidisciplinary directed growth optimization for bioproduction of high value molecules (including proteins) of non-animal cells (plants, micro-organisms) with ML-induced process acceleration methods.??

We are also developing diverse and innovative animal-cell culture systems focused on healthcare used mainly in diagnostic biodiscovery tools to test new molecules.

From food to healthcare, bioproducts are now more than a scientific curiosity and on the verge of becoming mainstream. Advancements in biotechnology are enabling the development of alternatives to traditional products, from lab-grown foods that offer solutions for food supply and environmental pressures, to biopharmaceuticals that offer targeted treatments for diseases, and many other uses. As public awareness grows and regulatory frameworks evolve, bioproducts are set to become mainstream. These are innovations that address fundamental challenges and are set to change our world.?