Future of meat: “lab grown chicken”

TechNews Writer
Mon Sep 13, 2021

Singapore is the first country in the world to accept lab-produced meats, and they are creating food history. What in the world is lab-grown meat? Why are we in need of it? It is undeniable that the demand for meat is steadily increasing. People that have enough money begin to eat meat such as steaks, poultry, and pork. Every day, we require billions of pounds of meat to feed billions of hungry people. We ended up with factory farms as a result of this. This is a waste of energy, it is unnatural, and it is rife with death. However, there is a better method to eat that does not involve killing an animal, and this is what is taking place in Singapore.

Eat Just CEO and Co-Founder Joshua Tetrick stated in CNBC that they discovered a means to create billions of pounds of meat from a single cell from an animal. It will be how meat is prepared in the future. It's healthier, safer, and more sustainable. They take a single chicken cell and develop it in the lab. It is fed with soy and corn. That cell doubles and doubles in size while they feed it, finally resulting in delicious ground chicken flesh. They place it in a special tank and wait two weeks before opening it and what you get is minced meat that looks precisely like the meat we buy at the grocery. They are not growing things that we do not use, such as bones, and this makes them more efficient. As a result, we can grow an infinite amount of meat with just one single cell. One chicken may produce billions of pounds of meat. It is free of antibiotics and free from cruelty to animals and is excellent for the environment and health because the cells are grown in a clean and sterile environment resulting in a cleaner version that isn't pumped full of antibiotics and doesn't contain growth hormone. It is absolutely healthier meat. It's cultured chicken and it's fantastic. It has the same flavor and feel as the real thing, but without the cruelty. This meat is exclusively available in Singapore and is quite pricey. But, sooner or later, this type of meat will be widely available and inexpensive.




Appears in
2021 - Fall - Issue 2