The future of food
summary
Nonprofit New Harvest advances cellular agriculture and shows concrete prototypes: a meringue made from yeast-produced ovalbumin, milk and cheese proteins made by yeast-produced casein (company Muufri), a tissue-engineered burger that cost $33,000 cultured hamburger in 2013, a 0.5 mm dried steak chip at ~80% protein, and a Memphis Meats pork/beef meatball that fries and browns. Work includes building starter cell-line catalogs, using fermentation tanks and scaffolds, and noting cultured products’ sterility and possible longer shelf life.
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