The screen shows a pig: This is Jessy, she lives on a farm in the vicinity of San Francisco. Jessy is going to end up in a sausage – does not have to die for it. You only need your stem cells. For animal lovers, the appearance of Brian Spears of the New Age Meats at the digital conference DLD in Munich balm on thesoul.
meat that looks, smells and tastes like from the butcher, but no blood shed is needed: With this promise, more and more companies off the ground, grow meat in a laboratory sprout – and a Mega-market to conquer. More than 1 trillion dollars, puts the meat industry annually, and the trend is rising. The population is growing and with it also the demand is increasing nachProtein and the concern that the demand with conventional resources can in the long term, will not be covered.
Here are entrepreneurs, chemists, and biologists such as Spears and his Team come into play: they are working on Alternatives to animal meat. They do not work with herbal ingredients, such as soy. Rather, animals, stem cells are removed, in the laboratory, multiplied and muscles and reduced fat: “it tastes like real Bacon,” says Spears.
it’s Not only good for the animals
Still, the method is expensive – the sausage, the Spears presented the DLD participants on the canvas, it will cost 190 dollars per 100 grams, and it is not as long as the price for a lab-produced Hamburger was estimated to be about $ 300,000. “In five to ten years, but lab meat will cost less than the conventional product, if it can be produced in large quantities,” says Spears.
This is not only good news for Piglet Jessy and her animal friends. A third of the world’s arable land is currently needed for the animal husbandry and the cultivation of feed. By switching to lab meat, Spears, could be saved 99 percent of this area. Fattening livestock is also one of the largest sources of climate-damaging methane. Here, the emissions could be reduced by 98 percent. Further, 96 percent could be achieved in water and energy consumption by up to 65 percent reduced.
in addition to the development of your product in terms of technical and economic requirements, must put the meat breeders, such as traditional meat producers, with approval processes and product approvals apart. “In America, this is much easier than in Europe,” says Spears. While the meat substitutes in the United States can first of all without cumbersome procedures on the market, take the country much longer. In two years, spears wants to bring a laboratory sausages in Restaurants, and later also in super markets.
