From Lab-Grown Salmon Meats to Gene-Editing Lab Grown Meat
Grace Mahas — July 30, 2019 — Eco
As science advances and consumers are in search of ethical and sustainable protein options, lab-grown meats have soared in popularity internationally. The slaughter-free food options range from salmon to chicken, and even insect-based steaks have recently become available.
One notable example includes Wild Type's lab-grown salmon that was served to guests at a dining event. Currently, the lab-grown salmon can only be served raw as it loses its texture when heat is applied. Another intriguing example is Aleph Farms' slaughter-free steak that uses cell-cultured meat technology to replicate the taste, flavor, and texture of beef.
The shift in consumer desires for lab-grown meats reflects the changing social climate where individuals want guilt-free and sustainable food options they are familiar with.
One notable example includes Wild Type's lab-grown salmon that was served to guests at a dining event. Currently, the lab-grown salmon can only be served raw as it loses its texture when heat is applied. Another intriguing example is Aleph Farms' slaughter-free steak that uses cell-cultured meat technology to replicate the taste, flavor, and texture of beef.
The shift in consumer desires for lab-grown meats reflects the changing social climate where individuals want guilt-free and sustainable food options they are familiar with.
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