In 2013, the cost of a Burger with a Patty of lab-grown meat was more than $300 000 and is now barely more than $10. Scientists Refine technique to make artificial meat is available and bring it to market in the next five years.
Most laboratory techniques for growing meat using animal cells derived from blood serum. In the bioreactor of the cells formed muscle, which becomes the basis of meat. However, the cost of such technology is not allowed to produce artificial meat to market, and scale production.
In 2013 biologist mark Post of Maastricht University created the world’s first Burger grown in vitro meat. The production of the product at a cost of $325 000. The development technology repeatedly lowered the price, and today pounds artificial meat is already $80, and one Burger — $11. Thus, in four years the price has decreased almost 30 000 times. However, scientists still have work to do. As of November 2016, a pound of ground beef cost of $3.6, which is almost 10 times cheaper than meat from the tube. However, scientists and creators of the “meat” of startups I believe that in 5-10 years artificial meatballs and hamburgers will be sold in stores at a reasonable price.
According Next Big Future, there are at least 6 companies who are developing artificial animal products. “Hi-tech” already wrote about a startup Memphis Meats, which plans 2-5 years to start selling meatballs from a test tube, as well as going to grow in the laboratory steaks and chicken Breasts.
Israeli startup SuperMeat cultivates kosher chicken liver, an American company Clara Foods synthesizes the egg whites and creates a Perfect Day Foods dairy products not of animal origin. Finally, the company Creator of the first artificial Burger meat Mark Post Mosa Meat promises to start selling laboratory beef in the next 4-5 years.
Commodity farming causes great harm to the environment. According to the Centers for control and prevention of diseases of the United States, for the production of one hamburger requires 2,500 liters of water, and cows are the main source of methane which increases the greenhouse effect. Laboratory meat, even with the use of animal cells will significantly reduce harmful impact on the environment. From one Turkey to obtain enough cells to produce a 20 trillion nuggets.
According to the estimates of Agroecology the London school of hygiene and tropical medicine Hannah Tuomisto, beef production in the laboratory will reduce greenhouse gas emissions by 90% and land use by 99%. Carolyn Mattick from the University of Arizona, in contrast, believes that artificial production will cause more harm to the environment. According to her calculations, the creation in laboratories of chicken meat with all the necessary nutrients require more energy than growing chickens.
A study of methods of creation of artificial meat this year, students at the University of California at Berkeley. In the fall the University launched a course for creating a protein raw material and the resolution of problems associated with this process. Students will be divided into competing groups, each of which will have to submit a recipe for the perfect artificial meat.