You may love eating meat but hate the effects of conventional meat production: environmental damage and food products containing residues of antibiotics, fecal matter, pathogens, and other nasties. If you are into low-carb, high-fat (LCHF, aka Banting) you’ve probably fielded a barrage of criticism about what it is doing to the planet. (There’s a perception LCHF means lots of meat but that’s a myth. It is no heavier on meat than chicken and fish.) Now an innovative US food company is moving rapidly ahead with ‘cultured’, synthetic meat that looks and tastes just like the real thing. Here, Food & Beverage reporter Brendan Cole looks at the process that claims to be healthier, and that is more sustainable than conventional animal agriculture’. It is touted as ‘the future of meat’. It may even be a path to more ‘ethical’ Banting, even as it is a detour on the road to the LCHF emphasis on ‘real’ food – as close to its natural state as possible. – Marika Sboros
By Brendan Cole
The reality of commercially viable synthetic meat has come a step closer: earlier this year Memphis Meats in the US announced its advances in this area of biotechnology to produce a product that has the potential to hit the supermarkets within a few years.
There has been significant progress in developing artificial meat over the past few years. The notion of producing meat in a laboratory sounds more science fiction than fact …